Filling:

1/3 C. sugar
1/3 C. (3 oz.) 1/3-less-fat cream cheese, softened
2 tsp. all-purpose flour
1/2 tsp. vanilla extract
1 large egg white

Brownies:

Cooking spray
3/4 C. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 C. sugar
2/3 C. unsweetened cocoa
1/4 C. butter, melted
1 T. water
1 tsp. vanilla extract
1 large egg
2 large egg whites
3 T. raspberry preserves

Preheat oven to 350 degrees. To prepare the filling, beat the first 5 ingredients at medium speed of a mixer until well-blended, and set aside. 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 C. flour into dry measuring C., and level with a knife. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 1 C. sugar and the next 6 ingredients (1 C. 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.

1 brownie (1/16) calories: 161