Shelly's Recipe

RASPBERRY RIBBON BROWNIES

Category: Brownies/Blondies

Filling:
2 (8 oz) pkg cream cheese, softened
2/3 cup sugar
2 eggs
2 tsp vanilla

Brownies:
5 oz unsweetened chocolate, chopped
1/2 cup butter
2 cups sugar
2 tsp vanilla extract
4 eggs
1 cup flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup raspberry preserves
1/2 cup broken walnuts

Heat oven to 350. Grease and flour a 13x9 inch baking dish. IN a small bowl, combine all filling ingredients; blend well. Set aside. In a large saucepan over low heat, melt chocolate and butter, stirring constantly until smooth. Remove from heat; cool 15 minutes. Add 2 cups sugar and vanilla; blend well. Add eggs, one at a time, beating well after each addition. Lightly spoon flour into measuring cup; level off. Stir in dry ingredients; mix well. Pour half of the chocolate batter into the pan. Drop filling mixture by teaspoonful over chocolate; spread carefully to cover chocolate layer. Spoon preserves over filling. Carefully spoon remaining chocolate batter over filling and preserves, spreading evenly to pan edges. Sprinkle walnuts over top. Bake for 45-50 minutes or until set. Cool completely; cut into bars. Store in refrigerator.