Raspberry Cheesecake Brownies
- Number of Servings: 18
Ingredients
19.5 oz package brownie mix1/2 c. canola oil1/4 c. water4 large eggs, divided2 8-oz packages cream cheese, softened14 oz can sweetened condensed milk1/3 c. lemon juice1 tsp vanilla1/2 c. seedless raspberry jam
Pre-heat oven to 350 degrees. Spray 9x13 pan with non stick cooking spray.
Combine brownie mix, oil, water and 2 eggs in a large bowl; stir 50 strokes with spoon. Spread into pan and bake for 20 minutes.
Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk.
Mix in remaining 2 eggs, lemon juice and vanilla.
Pour evenly over brownie layer.
Stir jam until smooth and drop by spoonfuls over surface. With a knife, swirl jam to create marbled effect.
Bake additional 35 to 40 minutes or until top is lightly browned.
Cool 1 hour. Loosely cover and chill in refrigerator for 2 hours or more. Cut into 18 bars.
Combine brownie mix, oil, water and 2 eggs in a large bowl; stir 50 strokes with spoon. Spread into pan and bake for 20 minutes.
Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk.
Mix in remaining 2 eggs, lemon juice and vanilla.
Pour evenly over brownie layer.
Stir jam until smooth and drop by spoonfuls over surface. With a knife, swirl jam to create marbled effect.
Bake additional 35 to 40 minutes or until top is lightly browned.
Cool 1 hour. Loosely cover and chill in refrigerator for 2 hours or more. Cut into 18 bars.
Nutritional Info Amount Per Serving
- Calories: 325.5
- Total Fat: 20.3 g
- Cholesterol: 72.8 mg
- Sodium: 191.7 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 0.0 g
- Protein: 5.5 g
Member Reviews