Chocolate Raspberry Brownies |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Wonderful chocolate taste with cream cheese and raspberries. I found this in the Good Housekeeping magazine. The family loves it. Ingredients:
1 cup butter (2 sticks) |
1 cup cocoa powder |
1 cup sugar |
1 (10 ounce) jar all fruit raspberry preserves (3/4 cup) |
4 large eggs |
1 teaspoon vanilla |
1 1/4 cups all-purpose flour |
1/4 teaspoon baking soda |
1 (8 ounce) package cream cheese |
1/3 cup sugar |
1 large egg |
1/4 teaspoon vanilla |
1 cup raspberries |
1/4 cup sliced almonds |
Directions:
1. 1. Preheat oven to 325. Spray 13 by 9 glass pan with nonstick cooking spray.
2. 2. In sauce pan melt butter (2 sticks) whisk in cocoa. Cook until it bubbles. Remove from heat. Whisk in sugar and preserves. Whisk in eggs and vanilla until blended thoroughly.
3. 3. In small bowl stir flour and baking soda. Whisk into chocolate mixture stir till blended. Pour into pan and smooth top.
4. 4. In mixer beat cream cheese, sugar, egg and vanilla until blended. fold in raspberries.
5. 5. Drop by spoonfuls onto brownie mix. Swirl into mix using a knife. Sprinkle with almonds.
6. 6. Bake 30 to 35 minutes or until toothpick comes out clean with only a few moist crumbs attached.
7. 7. Cool on wire rack and slice into 24 squares.
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