Total Calories: 934
Yield: 9 squares
Cream butter, sugar, and vanilla. Beat in eggs. In another bowl, stir together flour, cocoa, baking powder, and salt with fork. Blend dry ingredients into egg mixture. Do not overbeat. Spread batter into ungreased 8-inch square baking pan.
Combine cream cheese, egg, baking powder, and sugar thoroughly. Swirl (use back of spoon to make trenches) cream cheese mixture and raspberry preserves through chocolate batter before baking. Bake 30–40 minutes in preheated 350° oven until brownie pulls away from edges of pan. Cool completely. Dust with powdered sugar, and cut into squares.
Raspberry preserves come in different-sized jars. One popular seedless variety is 10 ounces, and that will do just fine whenever the ounces specified is close.
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