Raspberry Brownie Swirl

Ingredients

1 package of your favorite brownie mix, enough to make a 9"x13" pan
(additional ingredients to prepare brownie mix)
2 eggs, at room temperature
8-oz Neufchâtel cheese, at room temperature
16-oz can of Red Raspberries in Heavy Syrup, drained but reserving 1/3 cup of liquid.

Procedure

1. Pre-heat oven to 350-degrees. Spray 9” springform pan with non-stick cooking spray. Wrap pan in foil to prevent leakage.
2. Prepare brownie mix as directed on box, set aside.
3. In medium sized mixing bowl combine neufchâtel cheese and remaining 2 eggs. Beat until smooth. Add raspberries and reserved liquid, beat until smooth.
4. Pour about half of brownie mixture into bottom of pan. Use back of spoon or spatula to distribute it evenly over the bottom. Pour all of the raspberry mixture over brownies. Spoon remaining brownie mixture over raspberry mixture. Using a small spatula or spoon swirl the top brownie layer and raspberry layer together.
5. Place in oven and bake until the center begins to set, about 40 minutes. Remove from oven and allow to cool completely in pan. Refergerate at least 4 hours before serving.