Brownies
Raspberry Cream Cheese Swirl Brownies
Makes Approx 96, 2-inch brownies
Ingredients
Swirl
- 16 oz (2 cups) cream cheese, softened
- 7 oz (1 cup) sugar
- 4 oz (1 cup) all-purpose flour
- 8 oz (4) eggs
- 21 oz (2 cups) raspberry preserves
Brownie
- 6 lb (full box) Krusteaz Professional® Fudge Brownie Mix 732-0620 or 4 lb Krusteaz Professional Ready to Bake Brownie Batter 732-0605
- 24 fl oz (3 cups) hot water
Method
- For swirl, place cream cheese, sugar, flour and eggs in mixer bowl.
- Using a paddle, mix on medium speed 2 minutes. Scrape bowl and paddle. Continue to mix on medium speed for an additional 2 minutes. Set aside.</p>
- For brownie, place Krusteaz Professional Fudge Brownie Mix and hot water in mixer bowl. If using Ready to Bake Brownie Batter, pour on to a 1/2 sheet pan and spread with a spatula.</p>
- Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Continue to mix on low speed for an additional 30 seconds. Omit this step if using Ready to Bake Brownie Batter.</p>
- Scale batter into prepared 24 x 16 x 1-inch sheet pan. Omit this step if using Ready to Bake Brownie Batter.</p>
- Alternately drop spoonfuls of cream cheese mixture and raspberry preserves randomly over batter. Swirl with knife or end of spoon for marbled effect.</p>
- For convection oven, bake at 300°F 30-35 minutes; for standard oven, bake at 350°F 40-45 minutes. Do not over bake.</p>
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