2 cups frozen raspberries, thawed

1 (8-oz.) package cream cheese, room temperature

½ cup sugar

3 eggs, divided

2 tbsp. all-purpose flour

1 (18- to 20-oz.) package brownie mix

2/3 cup vegetable oil

1. Preheat oven to 350º. Lightly grease a 13×9-in. cake pan.

2. Put the raspberries into a blender, and puree until smooth. Set a mesh strainer over a bowl, and pour the liquefied raspberries into it. Use a plastic spatula to press the juice through the sieve, leaving the seeds behind. Measure out 1/3 cup raspberry sauce. (Discard remainder, or reserve for another use.)

3. Using a stand or hand mixer, combine the 1/3 cup raspberry sauce with the cream cheese, sugar, 1 egg and flour until completely smooth.

4. In a separate bowl, combine the brownie mix with the oil, 2 eggs and 2 tbsp. water.

5. Pour 2/3 of the brownie mixture evenly into the prepared pan. Top with the raspberry mixture, and spread gently. Add the remaining brownie mixture in dollops. Use a chopstick or a knife to make swirls throughout the batter. Bake for 30 to 35 minutes or until the brownies are cooked through. Let cool, then cut into squares.

Makes: 16 to 20 brownies

Active time: 20 minutes

Total time: 55 minutes