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Raspberry Ribbon Brownies

Source of Recipe


Colorado Country Life, February 2003






List of Ingredients



• -- Filling --
  
• 8 ounces cream cheese, softened
  
• 1/3 cup sugar
  
• 1 egg
  
• .
  
• -- Brownies --
  
• 4 squares unsweetened chocolate, chopped
  
• 1/2 cup butter or margarine
  
• 2 cups sugar
  
• 1 tsp vanilla
  
• 4 eggs
  
• 1 cup all-purpose flour
  
• 1/2 tsp baking powder
  
• 1/4 tsp salt
  
• 3/4 cup raspberry preserves
  






Instructions



1. Heat oven to 350 degrees (F). Grease and flour a 13x9-inch pan. In small bowl, combine all filling ingredients; blend well. Set aside.
   
   
2. In large saucepan, melt chocolate and butter over low heat, stirring constantly until smooth. Remove from heat; cool about 15 minutes. Add 2 cups sugar and the vanilla; blend well. Beat in eggs, one at a time, blending well after each addition. Lightly spoon flour into measuring cup; level off. Add flour, baking powder and salt to chocolate mixture; stir just until blended. Pour half of the chocolate batter into the greased and floured pan.
   
   
3. Drop filling mixture by teaspoonfuls over chocolate layer; spread carefully to cover chocolate layer. Spoon preserves over filling. Carefully spoon remaining chocolate batter over filling and preserves, spreading to pan edges and smoothing top. Bake at 350 degrees for 45 to 50 minutes, or until set. Cool completely.
   
   Cut into bars when completely cooled. Store in refrigerator.
   
   Makes 48 bars.