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Rasberry Swirled Brownies
1/2 cup butter or margarine, softened
1 cup sugar
1 can (16 ounces) chocolate syrup
4 eggs
1-1/2 cups all-purpose flour
1 package (3 ounces) cream cheese, softened
2/3 cup raspberry preserves
1 cup unsweetened raspberries
Whipped cream, fresh raspberries and mint, optional
In a mixing bowl, cream butter and sugar. Add chocolate syrup and eggs; mix well. Add flour and mix well. Beat cream cheese and preserves until smooth; gently stir in raspberries. Fold into the batter. Spread in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 30-35 minutes or until brownies test done. Cool. Cut into 2-1/2-in. diamonds. Garnish with whipped cream, raspberries and mint if desired. Yield: about 2-1/2 dozen.
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