Raspberry Swirled Brownies Recipe

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Raspberry Swirled Brownies Recipe
Raspberry Swirled Brownies Recipe photo by Taste of Home
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Raspberry Swirled Brownies Recipe

Read Reviews
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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.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 can (16 ounces) chocolate syrup
  • 4 large eggs
  • 1-1/2 cups all-purpose flour
  • 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 15x10x1-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.
Originally published as Raspberry Swirled Brownies in Taste of Home February/March 1997, p67

Nutritional Facts

1 each: 154 calories, 5g fat (3g saturated fat), 40mg cholesterol, 55mg sodium, 26g carbohydrate (19g sugars, 1g fiber), 2g protein.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 can (16 ounces) chocolate syrup
  • 4 large eggs
  • 1-1/2 cups all-purpose flour
  • 3 ounces cream cheese, softened
  • 2/3 cup raspberry preserves
  • 1 cup unsweetened raspberries
  • Whipped cream, fresh raspberries and mint, optional
  1. 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.
  2. Spread in a greased 15x10x1-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.
Originally published as Raspberry Swirled Brownies in Taste of Home February/March 1997, p67

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Kris Countryman User ID: 1858674 45448
Reviewed Jul. 27, 2011

"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."

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