Preheat oven to 325°F. Lightly spray a 9-by-13-inch glass baking dish with nonstick vegetable spray. In a 2- to 3-quart heavy saucepan, melt the butter over medium heat.
Whisk in the cocoa and cook till bubbling. Remove from heat and whisk in the sugar and preserves. Mix in the eggs and vanilla, blending thoroughly.
In a small bowl, stir together flour and baking soda, then add to chocolate mixture, stirring until fully incorporated.
Pour into baking dish and smooth the top. Then mix the swirl topping: Beat together the cream cheese, sugar, egg, and vanilla.
Fold in raspberries.
Spoon large dollops of the cream cheese mixture over the brownie layer, spacing evenly.
Use a spoon to swirl/marbleize the topping. Sprinkle with the almonds if using.
Bake in preheated oven for about 30 to 35 minutes, or until brownie appears set but a toothpick inserted in the center will have wet crumbs clinging to it. Cool completely, then cut into 24 squares.
Makes 24 brownies
16 tablespoons (2 sticks) butter
1 cup cocoa powder
1 cup sugar
1 (10-ounce) jar all-fruit seedless
raspberry preserves (3/4 cup)
4 eggs
1 teaspoon vanilla extract or 1/2 teaspoon
almond extract
1 1/4 cups flour
1/4 teaspoon baking soda
Swirl Topping
1 (8-ounce) package cream cheese
1/3 cup sugar
1 egg
1/2 teaspoon vanilla extract or 1/4 teaspoon
almond extract
1 cup raspberries
1/2 cup sliced almonds, optional
Comedian, actor, and star of Everybody Loves Raymond, Ray Romano doesn’t make any jokes about a great brownie. These are seriously delicious!
This recipe comes from the new book "Star Palate."
Co-Authored by Tami Agassi and Kathy Casey, Star Palate is a celebrity cookbook featuring delicious recipes from famous faces and well known chefs.
100% of the proceeds benefit the Marsha Rivkin Center for Ovarian Cancer Research and The Breast Cancer Research Foundation.
You can buy the book by clicking here.