I was intrigued when I found this recipe in a magazine a few years ago. I wasn't intrigued because of the recipe; it was because of its author: Ray Romano! I mean, everyone who's watched his show, kind of assumes that he doesn't cook, right? Well, that seems to be untrue in his real life. So, I finally got around to try his recipe. Oh, you so have to try these brownies!!! They are amazing!!! Enjoy!
-1 cup (2 sticks) butter
-1 cup cocoa powder
-1 cup sugar
-3/4 cup seedless raspberry preserves
-1 tsp vanilla extract
-1 1/4 cup flour
-1/4 tsp baking soda
For swirl topping:
-1 package (8 oz) cream cheese, at room temperature
-1/3 cup sugar
-1/2 tsp vanilla extract
-1 cup fresh raspberries
-1/2 cup sliced almonds
Preheat oven to 325 F. Spray 9x13 baking dish with cooking spray.
In a large saucepan, melt butter. Whisk in cocoa powder and cook until mixture bubbles. Remove from heat and whisk in sugar and preserves. Add eggs and extract. Whisk until well blended. Add baking soda and flour and mix very well. Pour batter into prepared dish.
Make the swirl topping by creaming cheese, sugar, egg and extract. Fold in raspberries.
Spoon large dollops of topping over brownie batter. With a knife, swirl topping into batter. Sprinkle with almonds. Bake in preheated oven for 30-40 minutes, or until toothpick comes out clean.
Adapted from a Ray Romano recipe.