Raspberry Cream Cheese Brownies

• Brownie Batter
• 1 cup butter
• 1 cup cocoa powder
• 1 cup granulated sugar
• 1 (10 ounce) jar all-fruit seedless raspberry preserves (3/4 cup)
• 4 large eggs
• 1 teaspoon vanilla extract or 1/2 teaspoon almond extract
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon baking soda
• Swirl Topping
• 1 (8 ounce) package cream cheese
• 1/3 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract or 1/4 teaspoon almond extract
• 1 cup fresh raspberry
• 1/4 cup almonds, sliced (optional)

1. Preheat oven to 325 degrees.
2. Lightly spray 13-inch by 9-inch glass baking dish with nonstick cooking spray.
3. Prepare brownie batter: In 2 to 3 quart heavy saucepan, melt butter on medium-low.
4. Whisk in cocoa and cook until mixture bubbles.
5. Remove from heat and whisk in sugar and preserves.
6. Whisk in eggs and vanilla until thoroughly blended.
7. In small bowl, stir flour and baking soda; add to chocolate mixture, stirring just until blended.
8. Pour batter into baking dish and smooth top.
9. Prepare swirl topping: with mixer on medium speed, beat cream cheese, sugar, egg and vanilla until blended.
10. Fold in raspberries.
11. Spoon large dollops of topping over brownie batter, spacing evenly.
12. With knife, swirl topping into batter.
13. Sprinkle with the almonds, if using.
14. Bake 30-35 minutes or until toothpick inserted in center comes out almost clean with a few moist crumbs attached.
15. Cool completely in pan on wire rack.
16. Cut into 24 squares.

brownie batter, butter, cocoa powder, sugar, raspberry preserves, eggs, vanilla, flour, baking soda, topping, cream cheese, granulated sugar, egg, vanilla, fresh raspberry, almonds

Taken from www.food.com/recipe/raspberry-cream-cheese-brownies-377833 (may not work)