1 family size brownie mix
1 (8 oz.) pkg. cream cheese
1 egg
1/2 c. sugar
1 tsp. vanilla extract
1/4 c. flour
Seedless red raspberry preserves

Make brownie batter according to package directions. Spread batter in prepared 13 x 9 inch pan.

In separate bowl, combine cream cheese with the egg, sugar, vanilla and flour. Mix well. Drop by tablespoonfuls onto brownie batter. Drop teaspoonfuls of raspberry preserves between cheesecake batter. With knife, marblize the three batters together.

Bake at 350 degrees for about 35 minutes, or until the cheesecake batter begins to brown. Cut into squares when completely cooled.

VARIATION: BLACK FOREST BROWNIES - Substitute 1/2 teaspoon almond extract for the vanilla, use cherry pie filling in place of raspberry preserves, and sprinkle 1/2 cup mini chocolate chops over batter before marblizing.