Chyrel's Recipes From Friends

Raspberry-Cream Cheese Brownies Recipe


Raspberry-Cream Cheese Brownies
Recipe by: kamperkat Wed, 4 Feb 2004, at 2:36 p.m.

Filling:
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

Brownies:
Cooking spray
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 or stick margarine, melted
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
2 large egg whites
3 tablespoons raspberry preserves

Preheat oven to 350.
To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.

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 for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

Yield: 16 servings (serving size: 1 brownie)

CALORIES 161 (28% from fat); FAT 5g (satfat 3g, monofat 1.4g, polyfat 0.2g); PROTEIN 3.3g; CARBOHYDRATE 25.9g; FIBER 0.2g; CHOLESTEROL 26mg; IRON 1mg; SODIUM 113mg; CALCIUM 18mg;

Cooking Light, JUNE 2000








 

 

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2004