Raspberry Brownies
List of Ingredients
1 19-1/2-oz. pkg. brownie mix
2 8-oz. pkg. cream cheese, softened
1 cup sugar
1/4 cup all-purpose flour
1 tsp. vanilla
4 eggs
1 cup white baking pieces (6 oz.)
1 cup semisweet chocolate pieces (6 oz.)
2 cups fresh or loose-pack frozen raspberries
Generously butter a 10-inch springform pan; set aside.
Prepare brownie mix according to package directions for fudge brownies.
Spread half of the batter into bottom
of prepared pan; set aside.
In a large bowl, beat cream cheese, sugar, flour, and vanilla with an
electric mixer on medium speed until
smooth. Add eggs; beat just until mixed.
Spread cream cheese mixture over brownie layer. Spread remaining brownie
mixture over cream cheese layer.
Swirl with a knife or spatula to marble. Sprinkle with white baking
pieces and chocolate pieces. Sprinkle with
raspberries.
Bake in a 350 degree F oven for 1 hour 20 minutes (center will still
jiggle slightly). Cool 30 minutes on a wire
rack. Loosen and remove side of pan. Cover and chill in refrigerator for
at least 4 hours or up to 24 hours. Let
stand at room temperature for 10 minutes before serving. Makes 16
servings. Recipe
|
|
member logon
