cream cheese raspberry brownies

By á-6498

Ingredients

• 5 oz semi-sweet chocolate chopped
• 1 package light cream cheese softened
• 1/2 cup splenda
• 2 eggs
• 1 tsp vanilla
• 1/2 cup margarine softened
• 1/3 cup seedless raspberry jam
• 2/3 cup flour
• 1/4 tsp baking soda
• 1/4 tsp salt

Preparation

Step 1

line an 8" square cake pan with foil, leaving overhang for handles.set aside.in bowl over saucepan of hot watermelt chocolate,let cool slightly.in another bowl beat cream cheese with half the splends until smooth.beat in 1 of the eggs and half the vanilla.set aside.in another bowl beat margarine with remaining splenda until fluffy.beat in remaining egg.beat in all but 2 tbsp jam and remaining vanilla,then chocolate.mixing well.in a small bowl mix together flour,baking soda and salt.mix into chocolate batter just until combined.spread chocolate batter in prepared pan.spread with cream cheese mixture.spread remaining jam in small dollops over top with knife.zigzag through cheese and jam layers.for marble effect.
bake in 350 oven until tester inserted in centre has only a few crumbs clinging, about 40 minutes.let cool in pan on rack.cover and refrigerate until chilled,about 2 hours.