Raspberry-Cream Cheese Brownies

• Filling:
• 1/3 cup sugar
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
• 2 teaspoons all-purpose flour
• 1/2 teaspoon vanilla extract
• 1 large egg white
• Brownies:
• Cooking spray
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup sugar
• 2/3 cup unsweetened cocoa
• 1/4 cup butter or stick margarine, melted
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1 large egg
• 2 large egg whites
• 3 tablespoons raspberry preserves

1. Preheat oven to 350u0b0.
2. To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.
3. To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350u0b0 for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

filling, sugar, cream cheese, flour, vanilla, egg white, brownies, cooking spray, flour, baking powder, baking soda, salt, sugar, unsweetened cocoa, butter, water, vanilla, egg, egg whites, raspberry preserves

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