Fudgy Raspberry Marble Brownies
This will be so popular that neighbours are sure to come calling for the recipe.
Servings: 16 squares
Ingredients:
| Nutritional Info | |
| Per square: about | - |
| cal | 312 |
| pro | 4 g |
| total fat | 21 g |
| sat. fat | 12 g |
| carb | 30 g |
| fibre | 2 g |
| chol | 106 mg |
| sodium | 170 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 8% |
| vit A | 18% |
| vit C | 2% |
| folate | 9% |
-
1 cup (250 mL) raspberries, fresh or thawed
4 oz (125 g) unsweetened chocolate, chopped
1/4 cup (125 mL) butter, cubed
3 eggs
1-1/4 cups (300 mL) granulated sugar
1/2 tsp (2 mL) vanilla
3/4 cup (175 mL) all-purpose flour
Cream_cheese Filling:
3/4 cup (175 mL) cream cheese, softened
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) granulated sugar
2 eggs
1 tsp (5 mL) vanilla
2 tbsp (25 mL) all-purpose flour
Preparation:
Line 9-inch (2.5 L) square metal cake pan with parchment paper or grease; set aside.
Cream Cheese Filling: In bowl, beat cream cheese with butter until fluffy; beat in sugar. Beat in eggs, 1 at a time, then vanilla. Stir in flour. Set aside.
Press raspberries through fine sieve to remove seeds. Set pur?aside.
In bowl over saucepan of hot (not boiling) water, melt chocolate with butter; let cool.
In separate bowl, beat eggs with sugar until pale and thickened, about 5 minutes. Beat in vanilla and raspberry pur? Stir in flour and chocolate mixture.
Scrape three-quarters of the chocolate batter into prepared pan. Spread cream cheese filling over top. Dollop with remaining batter; swirl with tip of knife to create marble effect.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with moist crumbs clinging to it, about 35 minutes. Let cool in pan on rack. Remove from pan. Cut into squares. (Make-ahead: Cover and refrigerate for up to 5 days or freeze in airtight container for up to 1 month.)
Additional Information
Source
Canadian Living Magazine: June 2004
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