Raspberry-Cream Cheese Brownies

Yield: 16 servings (serving size: 1 brownie)

Ingredients

• Filling:
• 1/3  cup  sugar
• 1/3  cup  (3 ounces) 1/3-less-fat cream cheese, softened
• 2  teaspoons  all-purpose flour
• 1/2  teaspoon  vanilla extract
• 1  large egg white
• 
  Brownies:
• Cooking spray
• 3/4  cup  all-purpose flour
• 1/4  teaspoon  baking powder
• 1/4  teaspoon  baking soda
• 1/8  teaspoon  salt
• 1  cup  sugar
• 2/3  cup  unsweetened cocoa
• 1/4  cup  butter or stick margarine, melted
• 1  tablespoon  water
• 1  teaspoon  vanilla extract
• 1  large egg
• 2  large egg whites
• 3  tablespoons  raspberry preserves

Preparation

Preheat oven to 350°.

To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.

To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

Nutritional Information

Calories:

161 (28% from fat)

Fat:

5g (sat 3g,mono 1.4g,poly 0.2g)

Protein:

3.3g

Carbohydrate:

25.9g

Fiber:

0.2g

Cholesterol:

26mg

Iron:

1mg

Sodium:

113mg

Calcium:

18mg