posted by Connie 06-14-101 1:49 PM
Prep: 20 min.
Baking: 1 hr. 20 min.
Chilling: 4 to 24 hr.
Standing: 10 min.
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
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.
Per serving: 520 cal., 29 g total fat (14 g sat. fat), 111 mg chol., 225 mg sodium, 60 g carbo., 2 g fiber, and 6 g pro. Dietary exchanges: 4 other carbohydrate, 5 fat.
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