Raspberry Cheesecake Brownies

Fudgy brownie, sweet creamy cheese, raspberry jam and fresh raspberries. Sounds like a perfect treat for your Valentine, and for you! These ultra rich brownies can be cut in small pieces so that there are enough to share. And although they're "fancy" they are easy to whip up. Make the loved ones in your life super happy with these yummy treats this weekend!

Start by making the cream cheese filling. Using an electric mixer, beat cream cheese, 1 egg, and sugar

on medium speed until smooth. In a separate large bowl, combine the brownie mix, oil, water, almond extract

and remaining 2 eggs. Stir well with a sturdy wooden spoon until all ingredients are incorporated.

Spread half of brownie batter into an 8 or 9" pan that is lined with greased foil. Spread cream cheese mixture over the top

and dollop with raspberry jam.

Spoon remaining brownie batter on top. Using a knife, swirl to create a marble texture.

Gently press raspberries in the batter.

Bake for about 45 minutes or until brownies are puffy and edges are set. Remove from oven and let cool to room temperature. Refrigerate for a couple hours so that the brownies set completely. Then, use the foil to remove the brownies from the pan. Carefully peel back the foil and cut into squares.

Happy Valentine's Day!

One year ago: Valentine's Desserts
Two years ago: Jelly Thumbprints
Three years ago: Red Velvet Cheesecake Brownies
Four years ago: Scalloped Potatoes

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Raspberry Cheesecake Brownies

1 box family size brownie mix (for a 9x13 pan)
1/4 cup water
2/3 cup vegetable oil
3 eggs, divided
1/2 Tbsp. almond extract
1 - 8 oz block cream cheese, softened to room temperature (low fat is ok)
1/4 cup sugar
1/3 cup raspberry jam
2/3 cup raspberries, fresh or frozen (do not thaw before baking)

Using an electric mixer, beat cream cheese, 1 egg, and sugar on medium speed until smooth. In a separate large bowl, combine the brownie mix, oil, water and remaining 2 eggs. Stir well with a sturdy wooden spoon until all ingredients are incorporated.

Spread half of brownie batter into an 8 or 9" pan that is lined with greased foil. Spread cream cheese mixture over the top and dollop with raspberry jam. Spoon remaining brownie batter on top. Using a knife, swirl to create a marble texture. Gently press raspberries in the batter.

Bake at 350 for about 45 minutes or until brownies are puffy and edges are set. Remove from oven and let cool to room temperature. For best results, chill until firm before cutting and serving.

Recipe Source: Adapted from Confessions of a Cookbook Queen