brownie recipe - please help

[emily]

i know i've asked for this before, but i've miss placed where i put the copy of it and can't seem to work my way back through the bb to my june 30 post (it appears when i preform a search, but then there is no message to display when i click on the link).

anyhow, i'm looking for the june raspberry cream cheese brownie recipe. if you can easily get it to me, i'd really appreciate it. thanks. http://www.cookinglight.com/bbs/smile.gif

[Laura B]

* Exported from MasterCook *

Raspberry-Cream Cheese Brownies

Recipe By :Cooking Light Magazine. June 2000. Page: 200.
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese -- softened
2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1 large egg white
Brownies:
Cooking spray
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
2/3 cup unsweetened cocoa
1/4 cup butter or stick margarine, melted
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
2 large egg whites
3 tablespoons raspberry preserves

Directions.
1. Preheat oven to 350 degrees.

2. To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside.

3. To prepare the brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan). Lightly spoon 3/4 cup flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 cup sugar and the next 6 ingredients (1 cup sugar through the 2 egg whites), stirring well with a whisk. Add to the flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack. Yield: 16 servings (serving size: 1 brownie).

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Per serving: 109 Calories (kcal); 1g Total Fat; (5% calories from fat); 2g Protein; 23g Carbohydrate; 12mg Cholesterol; 60mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0