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RASPBERRY SWIRLED BROWNIES

RASPBERRY SWIRLED BROWNIES
Susan D. Yoder

? C. butter, softened
1 C. sugar
1 C. (16 oz.) chocolate syrup
4 eggs

1 3 oz. pkg. cream cheese, softened
? C. raspberry preserves
1 C. unsweetened fresh raspberries
Whipped cream

1 ? C. all purpose flour
In a bowl, cream butter and sugar. Add chocolate syrup, eggs and flour. Mix well. Beat cream
cheese and preserves until smooth. Gently stir in raspberries. Fold in the batter. Spread in
a greased 15?x10?x1″ baking pan. Bake at 350 degrees for 30 to 35 minutes or until brownies
test done. Cool. Cut into 2 ? ” diamonds. Garnish with whipped cream. Yields about 2 ?
dozen.

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