Raspberry Cream Marble Brownies

I know that I have made a brownie that I claim to be The Best Brownie Ever, but this one comes in a close second place! It's almost in a league of it's own with its hint of raspberry and creaminess of cream cheese swirled in. All I know is that I love it and the marble swirls are fun and dress up this scrumptious dessert!

For the Cream Cheese Filling:
-1/3 cup Sugar
-3 oz Cream Cheese-room temperature
-2 tsp Flour
-1/2 tsp Vanilla Extract
-1 Egg White

To make the filling, combine all the ingredients into a bowl and mix them until creamy smooth with an electric mixer at medium speed. Set aside until further needed.

For the Brownies:
-3/4 cup Flour
-1/4 tsp Baking Powder
-1/4 tsp Baking Soda
-1/8 tsp Salt
-1 cup Sugar
-2/3 cup Unsweetened Cocoa
-1/4 cup Butter-melted
-1 tbsp Water
-1 tsp Vanilla Extract
-1 Egg
-2 Egg Whites
-3 tbsp Raspberry Preserves (with or without seeds)

First preheat the oven to 350 degrees (F) and grease the bottom of an 8x8 baking pan with cooking spray or butter.

In a large bowl, combine the flour, baking soda, baking powder and salt. Sift them together or whisk them till combined.

In a medium bowl, add the rest of the ingredients and whisk them until well combined. Add the wet ingredients into the large bowl of dry ingredients and stir until just moist.

This is where the magic happens!
Spread 2/3 of the brownie batter into the 8x8 pan. Pour the cream cheese filling gently over top the brownie batter and carefully spread the filling evenly over the batter. Then carefully drop the remaining 1/3 of the brownie batter over the filling. Using the tip of a knife, swirl the batter and filling together to create the beautiful marble effect.

Bake for 30-35 minutes until the toothpick is "almost" clean. This creates the perfect fudgy brownie!
Cool the brownies on a wire rack and serve when you can't stand waiting any longer!
Enjoy!

Print Recipe Here!