A brownie mix makes this spectacular raspberry dessert simple to fix. Use
fresh raspberries when they're available, otherwise use frozen berries.
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.