Strawberry Ribbon Brownies

1. 1

   Strawberry Ribbon Filling: Beat cream cheese in 12-qt.

2. 2

   bowl (or in 6-qt.

3. 3

   bowl for trial recipe) of mixer fitted with paddle attachment 2 to 3 min.

4. 4

   or until creamy, stopping frequently to scrape bottom and side of bowl.

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   Add eggs, preserves and extract; mix well.

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   Set aside.

7. 7

   Brownie Base: Pour hot water and vanilla into clean 12-qt.

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   bowl of mixer fitted with paddle attachment.

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   Add brownie mix; beat on low speed 1 min.

10. 10

    or just until mix is moistened.

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    Scrape bottom and side of bowl.

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    Beat 1-1/2 min.

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    Grease bottoms of 2 full-sheet pans (or bottom of 1 full-sheet pan for trial recipe).

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    Pour batter into pans; top with spoonfuls of Strawberry Ribbon Filling.

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    Swirl with rubber spatula or knife to marbleize.

16. 16

    Bake in 300 degrees F-convection oven 25 to 30 min.

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    or until toothpick inserted in centers comes out with fudgy crumbs.

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    (Do not overbake.)

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    Cool completely in pans on wire racks.

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    Refrigerate 2 hours before cutting to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.