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Raspberry Cream Cheese Brownies

This is adapted from a recipe from cooking light magazine. My version is a little (okay, a lot) more caloric, but truly superb!!

Steps

Preheat oven to 350 degrees.
To prepare the filling , beat the first 5 ingredients at medium speed of a mixer until well-blended , and set aside.
To prepare the brownies , coat the bottom of an 8-inch baking pan with cooking spray.
Lightly spoon 3 / 4 cup flour into dry measuring cups , and level with a knife.
Combine the flour , baking powder , baking soda , and salt in a medium bowl.
Combine 1 cup sugar and the next 6 ingredients , stirring well with a whisk.
Add to the flour mixture , stirring just until moist.
Spread two-thirds of batter in bottom of prepared pan.
Pour filling over batter , spreading evenly.
Carefully drop the remaining batter and preserves by spoonfuls over filling.
Swirl together using the.
Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out almost clean.
Cool on a wire rack.

Ingredients

sugar, cream cheese, all-purpose flour, vanilla extract, egg white, cooking spray, baking powder, baking soda, salt, unsweetened cocoa, butter, water, egg, egg whites, raspberry preserves