Prep Time: 20 Min
Start to Finish: 2 Hr 10 Min
1 package (3 oz) cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon vanilla
1 egg yolk
1 box Betty Crocker® Original supreme brownie mix
1/3 cup vegetable oil
1/4 cup water
3 eggs
2 tablespoons seedless raspberry jam
3 tablespoons semisweet chocolate chips
1/2 teaspoon shortening
Fresh raspberries, if desired
- Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. In small bowl, beat cream cheese, powdered sugar, vanilla and 1 egg yolk with electric mixer on medium speed until smooth. Set aside.
- In large bowl, stir brownie mix, pouch of chocolate syrup, oil, water and 3 eggs until well blended. Spread half of batter in pan. Top with spoonfuls of cream cheese mixture. Spoon small dollops of jam over cream cheese mixture. Carefully spoon remaining brownie batter over cream cheese mixture to cover. Swirl top layer of batter, cream cheese mixture and jam gently with knife.
- Bake 45 to 50 minutes or until set. Cool completely, about 1 hour.
- In small microwavable bowl, microwave chocolate chips and shortening on High 30 to 60 seconds; stir until smooth. Drizzle chocolate over brownies. Garnish with raspberries.
16 brownies
High Altitude (3500-6000 ft): Stir 3 tablespoons all-purpose flour into dry brownie mix. Decrease oil to 1/4 cup; increase water to 1/3 cup. Bake 55 to 60 minutes.