Raspberry Cheesecake Brownies

posted by Linda in San Diego 09-18-98 6:19 AM

Raspberry Cheesecake Brownies

Prep time: 15 minutes
Baking time: 40 to 45 minutes
Degree of difficulty: Easy
Freeze up to 1 month

Brownie Batter:
3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 ounces semisweet chocolate squares
1/4 cup butter or margarine
2 large eggs, lightly beaten
3/4 cup sugar
1/2 teaspoon vanilla extract

Cheesecake Batter:
1 package (8 oz.) cream cheese, softened
2 tablespoons sugar
1 large egg
1/2 teaspoon vanilla extract

2 tablespoons seedless raspberry preserves

Heat oven to 325F. Line a 9-inch square baking pan with foil; lightly grease foil.

Make Brownie Batter: Combine flour, baking powder and salt in small bowl. Set aside.

Combine chocolate and butter in small microwaveproof bowl. Microwave on High 1 minute until melted; stir until smooth.

Whisk eggs, sugar, chocolate mixture and vanilla in medium bowl. Stir in flour mixture just until blended. Reserve 1 cup batter and spread remaining batter in prepared pan.

Make Cheesecake Batter: Beat cream cheese in small mixer bowl at medium speed until smooth. Beat in sugar,egg and vanilla. Spread over brownie layer in prepared pan.

Drop remaining 1 cup brownie batter by tablespoons over top of Cheesecake Batter. Drop raspberry preserves between the tablespoonfuls of brownie batter. Run tip of knife back and forth through both batters in pan

Bake 40 to 45 minutes until top feels firm when gently pressed in center. Cool in pan on wire rack. Invert pan onto rack; peel off foil. Invert brownie again onto cutting board. Cut into 2x2 1/2-inch bars. Makes 12 brownies.

Calories 260
Total Fat 15 g
Saturated Fat 8.5 g
Cholesterol 84 mg
Sodium 179 mg
Carbohydrates 29 g
Protein 4 g

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