Kids Can Bake Raspberry And Cream Cheese Brownie Bites Recipes

Steps:

• 1. Heat oven to 350 degrees. Lightly grease a 13 x 9 inch baking pan.
• 2. In a 3 quart saucepan, combine butter and chocolate. Melt over low heat, stirring constantly. Remove from heat and cool slightly. Stir in 2 cups sugar and the liqueur.
• 3. Add eggs, one at a time, beating after each addition. Add flour, baking powder and salt. Stir until well blended. Spread batter evenly in prepared pan and set aside.
• 4. In a small mixing bowl, combine cream cheese, sugar, egg and vanilla. Beat at medium speed of electric mixer until smooth. Pour filling evenly over batter in pan. Drop preserves by tablespoons onto filling to form 10 droplets.
• 5. Swirl filling and preserves through batter with butter knife to marble. Bake for 45 to 50 minutes, or until toothpick inserted in center comes out clean. Cool completely before cutting.

Steps:

• 1. Preheat oven to 350 degrees. Melt butter and chocolate in microwave. When smooth add 2 cups sugar and the vanilla.
• 2. Beat in 4 eggs with mixer. Add the flour, salt, and baking powder- stir this in by hand.
• 3. Pour half of the batter into a greased 9 x 13 pan. In a small bowl, combine cream cheese, 1/3 cup of sugar, and 1 egg. Mix well and spread over batter in pan. Cover with the raspberry jam.
• 4. Spoon the remainder of the brownie batter over the jam. Bake for 35-40 minutes.

Steps:

• Preperation:
• Preheat oven to 350° with rack in upper third. Grease an 8" x 8" pan with butter, line with parchment paper, and grease and flour parchment paper.
• Put chocolate and 4 Tbsp butter in a heatproof bowl set over a saucepan of 2" simmering water. Melt, stirring occasionally, about 5 minutes. Remove from heat; let cool slightly.
• In a small bowl, beat 2 eggs. Whisk eggs into chocolate mixture. Add 3/4 cup sugar and beat until combined. Add 1/2 cup flour, baking powder, and salt. Stir well. Stir in 1 tsp vanilla. Spread batter in prepared pan.
• For the cream cheese layer: In a medium bowl, stir together cream cheese and remaining 2 tbsp butter until smooth and thoroughly combined. Add remaining 2 tbsp sugar, remaining egg, and jam and mix well. Stir in remaining 1 tbsp flour and remaining 1/2 tsp vanilla. Dollop mixture onto batter in pan. Use a butter knife to swirl cream cheese mixture into brownies. Press fresh raspberries into the top.
• Bake until a wooden pick inserted into center comes out with only a few moist crumbs, 35-40 minutes (check after 30 minutes). Let cool completely before slicing and serving.
• The brownies will keep, wrapped individually and stored in the refrigerator, up to 4 days.