BAKER'S CHOCOLATE BROWNIES With Raspberry Swirls

Submitted By Hannah Banner our “Aspiring Gourmet”

4 sq. Baker's unsweetened chocolate

3/4 c. (1 1/2 sticks) butter

2 c. sugar

3 eggs

1 tsp. vanilla

1 c. flour

1 c. chopped nuts, optional

-swirl filling-

¼ c raspberry jam

1 pack cream cheese

1 egg

1 can condensed milk

1. Heat oven to 350 degrees.

2. Microwave chocolate and butter in large microwave bowl at high 2 minutes or until butter is melted. Stir until chocolate is completely melted.

3. Stir sugar into chocolate. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13 x 9 inch pan.

4. Soften cream cheese in the microwave for 30 seconds…transfer to a larger bowl and mix in condensed milk, egg and jam. Dollop spoonfuls of the mixture onto the brownies. With a fork or knife swirl the cream filling into the brownies.

4. Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan; cut into squares. Makes 24 fudgy brownies. Serve with vanilla ice cream and a dollop of fresh whipped cream.