Raspberry Brownies

YUM! I really liked these. Doug was not a fan, but they were fun for something completely different than I would ever try. I would say though, they could be a smidge more raspberry flavored. They could do with a drop of raspberry extract.

• 2 cups frozen raspberries, thawed
• 1 (8 oz) package cream cheese, room temperature
• 1/2 cup sugar
• 3 eggs, divided
• 2 Tbsp all-purpose flour
• 1 (18-20 oz) package brownie mix
• 2/3 cup vegetable oil
• 2 Tbsp water

Preheat oven to 350 degrees. Lightly grease 13 x 9 cake pan. Put raspberries into a blender and puree until smooth. Set a mesh strainer over a bowl and pour the liquefied raspberries into it. Use a plastic spatula to press the juice through the sieve, leaving the seeds behind. Measure out 1/3 cup raspberry sauce (discard remaining or save for another use). 

Using a mixer, combine raspberry sauce with the cream cheese, sugar, 1 egg and flour until completely smooth. 

In a separate bowl, combine the brownie mix with the oil, 2 eggs, and water. Pour 2/3 of the brownie mixture evenly into the prepared pan. Top with the raspberry mixture and spread gently. Add the remaining brownie mixture in dollops. Use a knife to make swirls though the batter. Bake for 30-35 minutes or until the brownies are cooked through. Let cool then cut into squares.

NOTES: I used a glass baking dish and it took a bit longer to cook. I checked every 4 minutes after 30 minutes and the center was still kinda sloshy. I finally took them out at 40 minutes and the edges were browning, but they were still very soft to eat. 

Tip I learned a few weeks ago: when you're cutting brownies, do you find yourself mangling them because it all gets stuck on the knife? Those little pieces pull away from each cut? Use a plastic knife. It cuts them perfectly and you don't waste any getting stuck on the metal knife. 

Makes 16-20 brownies

Prep Time: 20 minutes

Total time: 55 minutes

Recipe from People magazine