Raspberry Cream Cheese Brownies

Recipe by CookingONTheSide
READY IN: 50mins
YIELD: 24 squares




  • Preheat oven to 325 degrees.
  • Lightly spray 13-inch by 9-inch glass baking dish with nonstick cooking spray.
  • Prepare brownie batter: In 2 to 3 quart heavy saucepan, melt butter on medium-low.
  • Whisk in cocoa and cook until mixture bubbles.
  • Remove from heat and whisk in sugar and preserves.
  • Whisk in eggs and vanilla until thoroughly blended.
  • In small bowl, stir flour and baking soda; add to chocolate mixture, stirring just until blended.
  • Pour batter into baking dish and smooth top.
  • Prepare swirl topping: with mixer on medium speed, beat cream cheese, sugar, egg and vanilla until blended.
  • Fold in raspberries.
  • Spoon large dollops of topping over brownie batter, spacing evenly.
  • With knife, swirl topping into batter.
  • Sprinkle with the almonds, if using.
  • Bake 30-35 minutes or until toothpick inserted in center comes out almost clean with a few moist crumbs attached.
  • Cool completely in pan on wire rack.
  • Cut into 24 squares.