Shelly's Recipe

RASPBERRY RIBBON CHEESECAKE BROWNIES

Category: Brownies/Blondies

1 family size brownie mix
1 (8 oz) pkg cream cheese
1 egg
1/2 cup sugar
1 tsp vanilla extract
1/4 cup flour
Seedless red raspberry preserves

Make brownie batter according to pkg directions. Spread batter in prepared 13 x 9 inch pan.

In separate bowl, combine cream cheese with the egg, sugar, vanilla and flour. Mix well. Drop by tbspfuls onto brownie batter. Drop tspfuls of raspberry preserves between cheesecake batter. With knife, marblize the three batters together. Bake at 350 for about 35 minutes, or until the cheesecake batter begins to brown. Cut into squares when completely cooled.

VARIATION: BLACK FOREST BROWNIES: Substitute 1/2 tsp almond extract for the vanilla, use cherry pie filling in place of raspberry preserves, and sprinkle 1/2 cup mini chocolate chops over batter before marblizing.