Raspberry-Cream Cheese Brownies
1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg white
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
2/3 cup unsweetened cocoa
1/4 cup butter, melted
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
2 large egg whites
3 tablespoons raspberry preserves
1. Preheat oven to 350 degrees.
2. To prepare the filling, beat the first 5 ingredients at medium speed of a
mixer until well-blended, and set aside.
3. To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking
spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry
measuring cups, and level with a knife. Combine the flour, baking powder, baking
soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients
(1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the
flour mixture, stirring just until moist. Spread two-thirds of batter in bottom
of prepared pan. Pour filling over batter, spreading
evenly. Carefully drop the remaining batter and preserves by spoonfuls over
filling; swirl together using the tip of a knife to marble. Bake at 350 degrees
for 40 minutes or until a wooden pick inserted in center comes out almost clean.
Cool on a wire rack.