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.
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
|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
- Large bowl
- Medium bowl
- Microwave-safe measuring cup
- Wire cooling rack
- Serrated knife
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.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 50mg
- Sodium: 95mg
- Total Carbohydrates: 28g
- Protein: 5g