Peanut Butter and Raspberry Jam Brownies

• 1 cup packed light brown sugar
• 1/2 cup creamy peanut butter
• 1/4 cup butter or margarine
• 2 eggs
• 1 tsp. vanilla
• 1/2 cup flour
• 1/2 tsp. ground cinnamon
• 1 cup BAKER'S Premium White Chocolate Morsels
• 1/2 cup seedless raspberry jam

1. Heat oven to 350F.
2. Line 9-inch square pan with foil, with ends of foil extending over sides.
3. Beat first 3 ingredients in large bowl with mixer until blended.
4. Beat in eggs and vanilla.
5. Add flour and cinnamon; mix well.
6. Stir in chocolate.
7. Spread batter into prepared pan.
8. Drop jam by spoonfuls over batter in pan; swirl with knife.
9. Bake 35 to 40 min.
10. or until toothpick inserted in center comes out with fudgy crumbs.
11. (Do not overbake.)
12. Cool in pan 10 min.
13. Remove to wire rack; cool completely.
14. Use foil handles to lift brownie from pan before cutting to serve.

brown sugar, peanut butter, butter, eggs, vanilla, flour, ground cinnamon, s, seedless raspberry jam

Taken from www.kraftrecipes.com/recipes/peanut-butter-raspberry-jam-brownies-163151.aspx (may not work)