Filling: 1/3 cup sugar 1/3 cup gf cream cheese, softened 2 teaspoons gf flour 1/2 teaspoon gf vanilla 1 egg white
Brownies: 1/2 Tablespoon unsalted butter 3/4 cup gf flour 1/4 teaspoon gf baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 1 cup sugar 2/3 cup gf unsweetened cocoa 1/4 cup butter, melted 1 tablespoon water 1 teaspoon gf vanilla 1 egg 2 egg whites 3 tablespoons raspberry preserves
Preheat oven to 350 degrees. For filling: Beat all filling ingredients with mixer at medium speed until well blended and set aside.
For brownies: Coat the bottom of an 8 inch baking pan with butter (do not coat the sides). Combine 3/4 cup flour, baking powder, baking soda and salt in a medium bowl. Combine 1 cup sugar and remaining ingredients through 2 egg whites, stirring well. Add to the flour mixture, stirring just until moist. Spread two-thirds of the batter in the bottom of pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife. Bake at 350 degrees for 40 minutes or until a wooden toothpick inserted in the center, comes out almost clean. Cool on a wire rack.