BROWNIE BATTER
3/4 cup All-purpose flour
1/2 teaspoon Baking powder
1/4 teaspoon Salt
4 oz 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 pk Cream cheese; (8 ounces) 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 to marbleize. 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 2×2 1/2-inch bars.
Makes 12 brownies.
Marble brownies like these, with swirls of cream cheese, raspberry preserves and chocolate and just the right amount of sweetness, have always been a bar-cookie favorite.
PER SERVING: Calories 260, Total Fat 15 g, Saturated Fat 8.5 g, Chol. 84 mg, Sodium 179 mg, Carbohydrates 29 g, Protein 4 g
DAILY GOAL Calories 2,000 (F), 2,500 (M) Total Fat 60 g or less (F), 70 g or less (M) Saturated Fat 20 g or less (F), 23 g or less (M) Cholesterol 300 mg or less Sodium 2,400 mg or less Carbohydrates 250 g or more Protein 55 g to 90 g