Raspberry Cream Cheese Brownies

Raspberry Cream Cheese Brownies

1 C. Butter

1 C. cocoa powder

1 C. sugar

10 oz all fruit seedless

4 eggs

raspberry preserves (3/4 C)

1 tsp vanilla or

1/2 tsp almond extract

1 1/4 C. flour

1/4 tsp baking soda

SWIRL TOPPING:

8 oz cream cheese

1/3 C. sugar

1 egg

1/2 tsp vanilla or

1/4 tsp almond extract

1/4 C. sliced almonds,

1 C. raspberries

Preheat oven to 325. Prepare a 13X9-baking dish. Prepare brownie batter: In a 2-3 quart saucepan melt butter on med low. Whisk in cocoa and cook until mixture bubbles. Remove from heat and whisk in sugar and preserves, whisk in eggs and vanilla until blended.

In a small bowl stir flour and baking soda; add to chocolate mixture stirring until blended. Pour batter into baking dish and smooth top.

Prepare swirl topping: with mixer on med speed beat cream cheese, sugar, egg and vanilla until blended. Fold in raspberries. Spoon large dollops of topping over brownie batter spacing evenly. With knife swirl topping into batter. Sprinkle with the almonds if using. Bake 30-35 minutes or until toothpick inserted comes out almost clean with a few moist crumbs attached. Cool completely in pan on wire rack. Cut into 24 squares.