Filling:<\/p>\n
1\/3 C. sugar
\n1\/3 C. (3 oz.) 1\/3-less-fat cream cheese, softened
\n2 tsp. all-purpose flour
\n1\/2 tsp. vanilla extract
\n1 large egg white<\/p>\n
Brownies:<\/p>\n
Cooking spray
\n3\/4 C. all-purpose flour
\n1\/4 tsp. baking powder
\n1\/4 tsp. baking soda
\n1\/8 tsp. salt
\n1 C. sugar
\n2\/3 C. unsweetened cocoa
\n1\/4 C. butter, melted
\n1 T. water
\n1 tsp. vanilla extract
\n1 large egg
\n2 large egg whites
\n3 T. raspberry preserves<\/p>\n
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.<\/p>\n
1 brownie (1\/16) calories: 161<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n