Dried Plum Raspberry Cream Brownie Cups
There's a delicious surprise tucked inside these brownies--a blend of dried plums, cream cheese, and walnuts.
1/2 cup (about 4 ounces) reduced-fat cream cheese (Neufchâtel cheese), softened
3 tablespoons all-fruit raspberry spread
1 large egg
1/2 cup (about 3 ounces) coarsely chopped pitted dried plums
1/4 cup chopped walnuts
1 package (19.8 ounces) fudge brownie mix, mixed as package directs for fudgelike brownies
Heat oven to 350°F. Line 12 medium muffin cups with paper baking cups or spray with cooking spray; set aside. In medium bowl, combine cream cheese, raspberry spread and egg until well blended. Stir in dried plums and walnuts; set aside. Spoon half of the brownie batter into bottoms of muffin cups, dividing equally. Divide dried plum mixture equally over batter in cups, then top with remaining batter, dividing equally. Bake 30 to 35 minutes or until wooden pick inserted into cupcakes comes out clean. Serve warm or cool completely in pan on wire rack.
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