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" Ingredients BROWNIE BATTER 1 c. butter (2 sticks) 1 c. cocoa powder 1 c. sugar 1 jar (10 oz.) all-fruit seedless raspberry preserves (\u00BE c.) 4 lg. eggs 1 tsp. vanilla extract or \u00BD tsp. almond extract 1\u00BC c. all-purpose flour \u00BC tsp. baking soda SWIRL TOPPING 1 pkg. (8 oz.) cream cheese 1/3 c. sugar 1 lg. egg \u00BD tsp. vanilla extract or \u00BC tsp. almond extract 1 c. raspberries \u00BC c. sliced almonds, optional Directions 1. Preheat oven to 325\u00B0F. Lightly spray 13&amp;quot; by 9&amp;quot; glass baking dish with nonstick cooking spray. 2. Prepare Brownie Batter: In 2- to 3-quart heavy saucepan, melt butter on medium-low. Whisk in cocoa and cook until mixture bubbles. Remove from heat and whisk in sugar and preserves. Whisk in eggs and vanilla until thoroughly blended. 3. In small bowl, stir flour and baking soda; add to chocolate mixture, stirring just until blended. Pour batter into baking dish and smooth top. 4. Prepare Swirl Topping: With mixer on medium speed, beat cream cheese, sugar, egg, and vanilla until blended. Fold in raspberries.  5. Spoon large dollops of topping over brownie batter, spacing evenly. With knife, swirl topping into batter. Sprinkle with the almonds, if using. 6. Bake 30 to 35 minutes or until toothpick inserted in center comes out almost clean with a few moist crumbs attached. 7. Cool completely in pan on wire rack. Cut into 24 squares. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/life/inspirational-stories/interviews/a18042/ray-romano-raspberry-cream-cheese-brownies-recipe/>