Saturday, March 17, 2007

Where have I been? Raspberry Cream Cheese Brownies

All right! All right! What you want to hear is that I've been writing more books for you to enjoy, right? Well, I have been preparing proposals for new stories. As well as coordinating a local women's event and cleaning up the remodel and okay, baking. Baking is pretty much therapy for me. I'm sort of like Izzie in that respect. *g* (I've often been mistaken for a supermodel, too, so I guess we're a lot alike.)

And because I love you, here's the best thing I've made lately. You're going to LOVE me for this one!

RASPBERRY CREAM CHEESE BROWNIES

ingredients listed for either an 8x8 pan or a 9x12 pan

FILLING:

1/3 cup / 2/3 cup sugar
4 oz / 8 oz softened cream cheese
2 tsp / 4 tsp sifted flour
1/2 tsp / 1 tsp vanilla extract
1 large / 2 large egg whites

BROWNIES:

3/4 cup / 1 1/2 cup sifted flour
1/4 tsp / 1/2 tsp baking powder
1/4 tsp / 1/2 tsp baking soda
1/8 tsp / 1/2 tsp salt
1 cup / 2 cups sugar
2/3 cup / 1 1/3 cup unsweetened cocoa
1/2 cup / 1 cup melted butter or margarine
2 Tbsp / 4 Tbsp water
1 tsp / 2 tsp vanilla
1 large / 2 large eggs
2 large / 4 large egg whites
1/4 cup / 1/2 cup (or more!) raspberry preserves, heated to liquefy

Preheat oven to 350.
Beat first five (filling) ingredients with mixer at medium speed until well blended.
Set aside.
Spray bottom, not sides, of baking pan with cooking spray.
Sift together dry brownie ingredients: flour, both sodas, salt.
Combine sugar, with eggs and egg whites, butter.
In another bowl combine the sugar, cocoa, margarine, water, vanilla, egg and egg whites. Stir well with a wire whisk.
Add to the flour mixture and stir just until moist. The batter will be THICK.
Spread 2/3 of the batter in the bottom of the baking pan and spread evenly.
Melt the preserves and drizzle over the top.
Drop the cream cheese filling on top by small spoonfuls.
Drop the remaining batter over the top the same way.
With the tip of a knife, swirl the top mixture together until marbled.

Bake 40 minutes or until a wooden toothpick inserted comes out almost clean.
Cool on a wire rack.
Chill in refrigerator before slicing.
Makes beautiful squares and keeps well in the fridge.

11 comments:

  1. You do look great!!! Is this what you brought Friday? They were GREAT!!!!!! Missed you.

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  2. I was a lucky taste tester at that women's event so this is one I can vouch for (raspberry IS one of my favorite flavors!) However, Cheryl, PLEASE remember to post the nut & creamcheese topped brownies that I liked even BETTER which is a puzzle, but that's what my tastebuds were telling me. Or did you already post when you were sharing ALL those chocolate temptations? Either way, it gets MY vote for GRAND prize.

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  3. Yes, both of you got to try these.

    The other one is even EASIER and I'll post it today. They're made with a cake mix.

    I've been getting requests!

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  4. Those look so good! There goes the few pounds I've managed to lose! Good thing it will soon be warm and I can do some walking! lol

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  5. Carol, I went swimming Sat AND Sun
    at the YMCA as my atonement for indulging. But they are worth it, just in small portions.

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  6. Ooh, that looks good! I guess I have to start converting those cups into deciliters...

    And I just have to tell you this: today here in Finland we celebrated for the first time Minna Canth day. We have plenty of guys who have a flag day, so it was about time that a woman finally got her own flag day!

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  7. Well, happy Minna Canth day! Maybe you'd better make some brownies??

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  8. That recipe looks soooo good! Add a scoop of vanilla ice cream on top and it may be my new favorite dessert!

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  9. Kathleen, have you ever had cinnamon ice cream? HEAVENLY on warm apple pie!!

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  10. if using a 9x12 pan do i need to adjust the time?

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  11. No, Jennifer, just watch them and test with a toothpick. They'll be gooey still, though.

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