Raspberry Cream Cheese Squares
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Chocolate and fresh raspberries make quite a team! |
| 1 | cup butter (2 sticks) |
| 1 | cup cocoa powder |
| 1 | cup sugar |
| 1 | jar (10 oz) all-fruit seedless raspberry preserves (3/4 cup) |
| 4 | large eggs |
| 1 | tsp vanilla extract or ½ tsp almond extract |
| 1¼ | cup all-purpose flour |
| ¼ | tsp baking soda |
| 1 | pkg (8 oz) cream cheese |
| 1/3 | cup sugar |
| 1 | large egg |
| ½ | tsp vanilla extract or ¼ tsp almond extract |
| 1 | cup raspberries |
| ¼ | cup sliced almonds, optional |
DIRECTIONS:
| 1. | Preheat oven to 325ºF |
| 2. |
Lightly spray 13" by 9" glass baking dish with nonstick cooking spray |
| Prepare Brownie Batter: |
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| 3. | In 2-to-3 quart heavy saucepan, melt butter on medium-low |
| 4. |
Whisk in cocoa and cook until mixture bubbles |
| 5. |
Remove from heat and whisk in sugar and raspberry preserves |
| 6. | Whisk in eggs and vanilla until thoroughly blended |
| 7. |
In a small bowl, stir flour and baking soda |
| 8. |
Add to chocolate mixture, stirring just until blended |
| 9. |
Pour batter into baking dish and smooth top |
| Prepare Swirl Topping: |
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| 10. |
With mixer on medium speed, beat cream cheese, sugar, egg, and vanilla until |
| blended |
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| 11. |
Fold in raspberries |
| 12. | Spoon large dollops of topping over brownie batter, spacing evenly |
| 13. |
With knife, swirl topping into batter |
| 14. |
Sprinkle with the almonds, (if using) |
| 15. | Bake 30 to 35 minutes or until toothpick inserted in center comes out almost clean |
| with a few moist crumbs attached | |
| 16. | Cool completely in pan on wire rack |
| 17. | Cut into 24 squares |