Raspberry Swirled Brownies
1/2 cup butter or margarine -- softened
1 cup sugar
16 ounces chocolate syrup
1 1/2 cups all-purpose flour
3 ounces cream cheese -- softened
2/3 cup raspberry jam or fruit spread
1 cup raspberries
In a mixing bowl, cream butter and sugar. Add chocolate syrup and eggs; mix
well. Add flour and mix well. Beat cream cheese and preserves until smooth;
gently stir in raspberries. Fold into the batter.
Spread in a greased 15" x 10" x 1" baking pan. Bake at 350
degrees F. for 30 to 35 minutes or until brownies test done. Cool.
Cut into 2 1/2-inch diamonds. Garnish with whipped cream and
fresh raspberries if desired.
Yield: about 30 servings.