Autumn Lunch: Dessert: Cranberry Raspberry Cream Cheese Brownies
Recipe created for you by Wild Thymes Farm

Autumn Lunch Index

Cranberry Raspberry Cream Cheese Brownies

Makes 16 Brownies
 

Filling

1/3 cup sugar

1/3 cup cream cheese, softened

2 teaspoons all-purpose flour

teaspoon vanilla extract

1 large egg white

Brownies

cup all-purpose flour

teaspoon baking powder

teaspoon baking soda

1/8 teaspoon salt

1 cup sugar

2/3 cup unsweetened cocoa

cup plus 2 tablespoons butter, melted

1 tablespoon water

1 teaspoon vanilla extract

1 large egg

2 large egg whites

3 tablespoons Wild Thymes Cranberry Raspberry Sauce

Preheat oven to 350 F.

To prepare filling, beat all five ingredients until well blended and set aside.

To prepare brownies, coat bottom of an 8 inch square baking pan with the 2 tablespoons of butter. Combine flour, baking powder, baking soda and salt in a medium bowl. In a separate bowl, combine sugar, cocoa, remaining cup of butter, water, vanilla, egg and egg whites. Add to dry ingredients until just combined. Spread 2/3 of batter in bottom of prepared pan. Pour filling over batter and spread evenly. Carefully drop remaining batter and cranberry raspberry sauce by spoonfuls over filling, swirl together using the tip of a knife to give it a marbled effect. Bake at 350 F for 30 minutes or until a toothpick inserted in center comes out almost clean.