Preheat oven to 350 degrees. Line a 9x13-inch baking pan with foil, extending the foil over the edges of the pan. Spray foil with nonstick spray; set pan aside.
Recipe
Primary Media
Description
These raspberry chocolate brownies taste just as good as they look. Garnish them with fresh raspberries for an extra pop of fresh flavor.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
1 ¾ c. Hy-Vee granulated sugar, divided | ||
1 ¼ c. Hy-Vee plain Greek yogurt, divided | ||
4 Hy-Vee large eggs, divided | ||
1 c. Hy-Vee all-purpose flour | ||
½ c. Hy-Vee baking cocoa | ||
14 oz. Hy-Vee Neufchatel 1/3-less-fat cream cheese, softened | ||
1 tsp. Hy-Vee vanilla extract | ||
¼ c. seedless raspberry jam | ||
Fresh raspberries, for garnish |
Things To Grab
- 13x9-inch baking pan
- Aluminum foil
- Hy-Vee nonstick cooking spray
- Whisk
- Large bowl
- Medium bowl
- Microwave-safe measuring cup
- Wire cooling rack
- Serrated knife
Directions
Whisk together 1 cup sugar and 1/2 cup yogurt in a large bowl. Whisk in 2 eggs, one at a time, combining well after each addition. Slowly stir in flour and cocoa. Spread half of brownie mixture in prepared pan; set remaining mixture aside.
Beat cream cheese and remaining 3/4 cup sugar in a medium mixing bowl with an electric mixer on medium. Add remaining 3/4 cup yogurt, remaining 2 eggs, one at a time, and vanilla; beat until smooth. Gently spoon mixture over brownie layer in pan, spreading evenly. Drop the reserved brownie mixture by tablespoons on cheesecake layer.
Place jam in a microwave-safe measuring cup. Microwave on HIGH for 30 seconds. Drop by teaspoon on cheesecake layer. Using a knife, swirl jam into the layer.
Bake for 40 to 45 minutes or until set in center. Cool on a wire rack. Place in the refrigerator to cool completely. Use foil to lift uncut bars out of pan. Place on cutting board. Using a serrated knife, cut into bars. Garnish with fresh raspberries, if desired. Store leftover brownies in the refrigerator.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 50mg
- Sodium: 95mg
- Total Carbohydrates: 28g
- Protein: 5g