Raspberry Swirl

Cooking Instructions

Heat oven to 350°F. Line an 8- or 9-in. square baking pan with foil, letting foil extend about 2 in. above pan. Lightly coat with nonstick spray.

Batter: Melt butter and chocolate in a medium saucepan over low heat, stirring often. Remove from heat; whisk in sugar, then remaining ingredients until smooth. Spread in pan.

Spoon jam into a small, sturdy ziptop bag. Snip 1/4 in. off 1 corner and pipe parallel lines between 1/4 and 1/2 in. apart on top of brownies. Using a knife, cut through lines in opposite directions to swirl jam into batter (don’t overmix).

Bake 25 to 35 minutes until a wooden pick inserted in center comes out with moist crumbs clinging. Cool completely in pan on a wire rack.

Lift foil by ends onto cutting board. Cut into 25 squares.

Decoration: Melt white chocolate in a small saucepan or in a medium bowl in microwave as package directs. Add cream cheese; beat with a handheld mixer on medium speed until smooth and creamy. Spoon into a sturdy ziptop bag, snip 1/2 in. off 1 corner, pipe a dollop on each square and press a raspberry in center; then pipe a dot on each berry.

Planning Tip: Can be prepared up to 3 days ahead. Refrigerate in a single layer in a rigid airtight container.