Raspberry Cream Cheese Brownies

Filling:
1/3 c sugar
1/3 c cream cheese, softened (3 oz)
2 tsp all purpose flour
1/2 tsp vanilla extract
1 egg white

Brownies:
3/4 c all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 c sugar
2/3 c unsweetened cocoa powder
1/4 c butter, melted
1 Tbsp water
1 tsp vanilla extract
1 egg
2 egg whites
3 Tbsp raspberry preserves

Beat all filling ingredients with a mixer on medium speed until well-blended; set aside.

Combine flour, baking powder, baking soda and salt. Separately, combine sugar with next 6 ingredients, stirring well with whisk. Add to flour mixture; stir until just moist. Spread 2/3 batter in the bottom of a greased 8" square pan. Pour filling over batter, spreading evenly. Carefully drop remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble.

Bake in a 350 degree oven for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

NOTES
From Cooking Light.
Untried.