Raspberry Swirled Brownies Recipe

Raspberry Swirled Brownies Recipe photo by Taste of Home

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Suggests field editor Iola Egle of McCook, Nebraska, "Dress up these fruity chocolate bars with a dollop of whipped cream and a sprig of mint.

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Raspberry Swirled Brownies Recipe

Prep: 20 min. Bake: 30 min.

Yield: 30 Servings

20 30 50

Ingredients

1/2 cup butter, softened
1 cup sugar
1 can (16 ounces) chocolate syrup
4 eggs
1-1/2 cups all-purpose flour
1 package (3 ounces) cream cheese, softened
2/3 cup raspberry preserves
1 cup unsweetened raspberries
Whipped cream, fresh raspberries and mint, optional

Directions

In a bowl, cream butter and sugar. Add chocolate syrup and eggs; mix well. Add flour and mix well. Beat cream cheese and preserves until smooth; gently stir in raspberries. Fold into the batter.
Spread in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 30-35 minutes or until brownies test done. Cool. Cut into 2-1/2-in. diamonds. Garnish with whipped cream, raspberries and mint if desired. Yield: about 2-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 154 calories, 5 g fat (3 g saturated fat), 40 mg cholesterol, 55 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Raspberry Swirled Brownies in Taste of Home February/March 1997, p67

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Raspberry Swirled Brownies

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(1-1) of 1 reviews

Reviewed on Jul. 27, 2011 by Kris Countryman

These are extremely moist. Almost like they are not completely baked, however, I did bake them for 35 min and they were pulling away from the edge of the pan. The flavor is nice but they could be eaten with a fork.