Gypsy Raspberry Brownies

Serves: 5
Total Calories: 934
Yield: 9 squares
Prep time:
Cook time:
Total time:


3/4 cup butter, melted
1 1/2 cups sugar
2 teaspoons vanilla extract
3 eggs, slightly beaten
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Filling :
1 (8-ounce) package cream cheese, softened
1 egg
1/2 teaspoon baking powder
1 tablespoon sugar
1 (12-ounce) jar raspberry preserves
powdered sugar


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.

For Filling:
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.

Nutritional Facts:

Serves: 5
Total Calories: 934
Calories from Fat: 413

This Gypsy Raspberry Brownies recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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