Raspberry Cream Cheese Swirled Brownie Bites
For the brownies:
¾ cup vegetable oil
1 ½ cups granulated sugar
1 teaspoon pure vanilla extract
⅔ cup unsweetened cocoa powder
3 large eggs
½ teaspoon salt
1 cup all-purpose flour
For the raspberry cream cheese:
3 tablespoons raspberry jam
1 large egg
½ teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Spray mini muffin pan with cooking spray.
In large bowl, whisk together oil and sugar.
Add in vanilla, cocoa powder, and eggs, stirring until well combined.
Add in salt and flour and stir until well combined.
Fill mini muffin pan approximately ¾ full with batter.
Make the cream cheese mixture by beating together the cream cheese, raspberry jam, egg, and vanilla.
Top each brownie bite with approximately 1 teaspoon of raspberry cream cheese mixture.
Take a toothpick and swirl the cream cheese into the brownie batter.
Bake in preheated oven for 10-12 minutes, until mostly set in the middle and a toothpick comes out with just a few crumbs.They may seem a little underbaked but they will set up and you want them fudgey on the inside!
Let cool completely and remove from the muffin pan.
Recipe by: Greens & Chocolate