Strawberry Ribbon Brownies

• Strawberry Ribbon Filling
• - PHILADELPHIA Original Cream Cheese, softened
• 8 each eggs
• 1 qt. strawberry preserves
• 2 Tbsp. almond extract
• Brownie Base
• 1 qt. hot water (140 degrees F)
• 2 Tbsp. vanilla
• 2 boxes brownie mix

1. Strawberry Ribbon Filling: Beat cream cheese in 12-qt.
2. bowl (or in 6-qt.
3. bowl for trial recipe) of mixer fitted with paddle attachment 2 to 3 min.
4. or until creamy, stopping frequently to scrape bottom and side of bowl.
5. Add eggs, preserves and extract; mix well.
6. Set aside.
7. Brownie Base: Pour hot water and vanilla into clean 12-qt.
8. bowl of mixer fitted with paddle attachment.
9. Add brownie mix; beat on low speed 1 min.
10. or just until mix is moistened.
11. Scrape bottom and side of bowl.
12. Beat 1-1/2 min.
13. Grease bottoms of 2 full-sheet pans (or bottom of 1 full-sheet pan for trial recipe).
14. Pour batter into pans; top with spoonfuls of Strawberry Ribbon Filling.
15. Swirl with rubber spatula or knife to marbleize.
16. Bake in 300 degrees F-convection oven 25 to 30 min.
17. or until toothpick inserted in centers comes out with fudgy crumbs.
18. (Do not overbake.)
19. Cool completely in pans on wire racks.
20. Refrigerate 2 hours before cutting to serve.

strawberry ribbon filling, cream cheese, eggs, strawberry preserves, almond extract, brownie base, hot water, vanilla, brownie mix

Taken from www.kraftrecipes.com/recipes/strawberry-ribbon-brownies-113283.aspx (may not work)