Whether using homemade jam or a jar of preserves off the store shelf, the addition of jam and a cheese cake like mixture makes a box mix just a little more special. Most of the time, brownie mixes are cheaper than baking from scratch and these little upgrades should satisfy even the most picky chocolate fanatics.
My latest batch went so fast, there was only one left to get into a photo. As you can see, these are chewy, moist, the best kind of fudgy brownie with the added panache of raspberry. Enjoy!
Raspberry Cream Brownies
1 brownie mix--the size that makes a 9 X 13 pan
eggs, oil, and water for making the brownies
4 oz cream cheese, softened
1/4 c plain non-fat yogurt
1 egg
1/3 c sugar
1 t vanilla
2 T flour
about 1/4 c raspberry jam or preserves
1. Prepare the brownies as directed on the package, EXCEPT, use only about half the oil called for in the recipe. Spread in a well-oiled 9 X 13 pan. (May also be put in two 8 inch square pans for slightly thinner brownies.)
2. Beat together the cream cheese, yogurt, egg, sugar, vanilla, and flour until smooth.
3. Drop the cream cheese mixture by tablespoons evenly around the brownie batter. Then, using a teaspoon, place the jam in small dollops in between the cream cheese areas. Using a knife or thin spatula, gently swirl the cream cheese and jam through the brownie batter. You should mix just enough to have delicate ribbons of the cream cheese and jam without mixing everything together.
4. Bake at 350 degrees for about 30 to 35 minutes, a little less if using two 8 inch pans. Do not over-bake. (If using glass pans, bake at 325 degrees.)
About half a cup of coarsely chopped walnuts can be added to the brownie mix if desired.
HINT: If you are making these at the last minute and want to soften the cream cheese quickly, just cut it in cubes, put in a microwave-safe dish and heat on medium for no more than 25 to 30 seconds.
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