Raspberry Cheesecake Brownies
- 1 Package Shawnee Mills Brownies
- 1 Egg
- 3 Tablespoons Oil
- 1 Tablespoons Water
- 4 Ounce Cream Cheese, softened
- 1/3 Cup Raspberry Jam
- 1 12 Ounce Package Frozen Raspberries
- 1/3 Cup Sugar
- 1 Tablespoon Cornstarch
Preheat oven to 350°.
Prepare Shawnee Mills Brownies as directed; set aside.
In a medium browl, stir together cream cheese and raspberry jam. Drop by spoonfuls onto the prepared brownies, then swirl. Bake as directed, adding an additional 4 minutes to bake time. Cool Completely. Serve on plate drizzled with raspberry sauce.
In a small sauce pan, combine all of the ingredients and brin to a boil over medium-high heat. Cook until the berries have broken down about 5 minutes. You can use the sauce now if you don't mind the seeds; strain sauce if seedless if preferred. Cool completely, store in squeezable plastic bottle.