Cream Cheese Raspberry Brownies
23 people added this to their Recipe Box
This recipe makes 25 servings
Nutritional Info |
|
|---|---|
| Per serving about: | - |
| cal | 117117 cal |
| total fat | 7 g7g total fat |
| carb | 10 g10g carb |
- Preparation time: 30 minutes
- Cook time : 40 minutes
- Total time : PT70M
Ingredients
- 5 oz semisweet chocolate , chopped5 oz semisweet chocolate, chopped
- 1 package light cream cheese , softened1 package light cream cheese, softened
- 1/2 cup Splenda® No Calorie Sweetener, Granular 1/2 cup Splenda® No calorie Sweetener, Granular
- 2 eggs 2 eggs
- 1 tsp vanilla 1 tsp vanilla
- 1/2 cup butter , softened1/2 cup butter, softened
- 1/3 cup seedless raspberry jam 1/3 cup seedless raspberry jam
- 2/3 cup all-purpose flour 2/3 cup all-purpose flour
- 1/4 tsp baking soda 1/4 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
Preparation
Line 8-inch (2 L) square cake pan with foil, leaving overhang for handles. Set aside.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; let cool slightly.
Meanwhile, in separate bowl, beat cream cheese with half of the SPLENDA® Granulated, until smooth.
Beat in 1 of the eggs and half of the vanilla; set aside.
In separate bowl, beat butter with remaining SPLENDA® Granulated, until fluffy. Beat in remaining egg. Beat in all but 2 tbsp (30 mL) of the jam and the remaining vanilla, then chocolate, mixing well. In small bowl, whisk together flour, baking soda and salt ; mix into chocolate batter just until combined.
Spread chocolate batter in prepared pan. Spread with cream cheese mixture. Spoon remaining jam, in small dollops, over top. With knife, zigzag through cheese and jam layers for marble effect.
Bake in 350°F (180°C) oven until tester inserted in centre has only a few crumbs clinging, about 40 minutes. Let cool in pan on rack. Cover and refrigerate until chilled,about 2 hours.
Remove from pan. Cut into squares, wiping knife between slices.
In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; let cool slightly.
Meanwhile, in separate bowl, beat cream cheese with half of the SPLENDA® Granulated, until smooth.
Beat in 1 of the eggs and half of the vanilla; set aside.
In separate bowl, beat butter with remaining SPLENDA® Granulated, until fluffy. Beat in remaining egg. Beat in all but 2 tbsp (30 mL) of the jam and the remaining vanilla, then chocolate, mixing well. In small bowl, whisk together flour, baking soda and salt ; mix into chocolate batter just until combined.
Spread chocolate batter in prepared pan. Spread with cream cheese mixture. Spoon remaining jam, in small dollops, over top. With knife, zigzag through cheese and jam layers for marble effect.
Bake in 350°F (180°C) oven until tester inserted in centre has only a few crumbs clinging, about 40 minutes. Let cool in pan on rack. Cover and refrigerate until chilled,about 2 hours.
Remove from pan. Cut into squares, wiping knife between slices.
Additional information : Use a decorative ribbon as a mini runner to create a festive touch.
For more recipes, tips and information about SPLENDA® click here.
Source : SPLENDA®
- Keywords : Dessert; Bake; Cream cheese; Raspberries; Chocolate;
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