Raspberry Cream Cheese Swirl Brownies



    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


    6 lb (full box) Krusteaz Professional® Fudge Brownie Mix 732-0620

    24 fl oz (3 cups) hot water



96, 2-inch brownies


    1. For swirl, place cream cheese, sugar, flour and eggs in mixer bowl.

    2. 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.

    3. For brownie, place Krusteaz Professional Fudge Brownie Mix and hot water in mixer bowl.

    4. Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Continue to mix on low speed for an additional 30 seconds.

    5. Scale batter into prepared 24 x 16 x 1-inch sheet pan.

    6. Alternately drop spoonfuls of cream cheese mixture and raspberry preserves randomly over batter. Swirl with knife or end of spoon for marbled effect.

    7. For convection oven, bake at 300°F 30-35 minutes; for standard oven, bake at 350°F 40-45 minutes. Do not over bake.