Fresh raspberries really bring out the flavor of the chocolate in this brownie.
If you enjoy brownies that are crunchy on the outside but soft and moist on the inside, bake them until the sides are clearly set but the center is only just set. If you test with a toothpick, it should be clean when inserted at the edges but a few moist crumbs should still be attached at the center.
- 2 cups frozen raspberries, thawed or fresh
- 1 (8 oz.) package cream cheese, room temperature
- 1/2 cup sugar
- 3 eggs, divided
- 2 tablespoons all-purpose flour
- 1 (18 – to 20 oz.) package brownie mix
- 2/3 cup vegetable/canola oil
- 2 Tablespoons water
- Cooking spray
- Measuring cups
- Measuring spoons
- 2 Bowls
- 13 x 9 in. cake pan
- Dinner knife
1. Preheat oven to 350°. Lightly grease cake pan with cooking spray.
2. Put the raspberries into a blender, and puree until smooth. Set a mesh strainer over a bowl, and pour the liquefied raspberries into it. Use a plastic spatula to press the juice through the sieve, leaving the seeds behind. Measure out 1/3 cup raspberry sauce. (Discard remainder, or reserve for another use.)
3. Using a stand or hand mixer, combine the 1/3 cup raspberry sauce with the cream cheese, sugar, 1 egg and flour until completely smooth.
4. In a separate bowl, combine the brownie mix with the oil, 2 eggs and 2 tablespoons water.
5. Pour 2/3 of the brownie mixture evenly into the prepared pan. Top with the raspberry mixture, and spred gently. Add the remaining brownie mixture in dollops. Use a dinner knife or chopstick to make swirls throughout the batter. Bake for 30-35 minutes or until the brownies are cooked through. Let cool, then cut into squares.