RASPBERRY RIBBON BROWNIES*VERY GOOD
Fillling:
8 oz. cream cheese
1/3 cup sugar
1 egg
Bars:
4 packages Nestle Choco-Bake
1/2 cup butter
2 cups sugar
1 teaspoon vanilla
4 large eggs
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup raspberry preserves
In a small bowl, combine all filling ingredients; blend well.
Set aside.
In small saucepan over low heat, melt butter, stirring constantly.
Stir in Choco-bake. Remove from heat; cool 15 minutes. Add sugaar
and vanilla; stir well. One at a time, beat in eggs.
Add flour, baking powder and salt to chocolate mixture; stir just
until blended.
Pour half of chocolate mixture into 9x13 in. greased and floooured
pan.
Drop filling by spoonfuls over chocolate layer; carefully spread
filling to cover chocolate layer. Spoon preserves over the filling.
Carefully spoon remaining chocolate batter over filling and preserves,
spreading to edges of pan and smoothing top.
Bake at 350 deg. until set, about 45-50 min. Cool completely;
cut into bars. Store in refrigerator.
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