Friday, January 22, 2010

Raspberry Brownies

I found this in my recipe pile and finally gave it a try. It was better the first 2 days because the brownie softened the longer it sat so it was more "fudgy". It was really rich, so it won't be made again here until we have lots more people to help eat it :) It was good though!

1 pkg. brownie mix (the size that makes a 9x13 pan)
1 pkg. cream cheese, softened
1/2 cup powdered sugar
1/2 cup seedless raspberry preserves
1 ounce unsweetened baking chocolate
1 Tbsp. butter

Heat oven to 350 and prepare brownie mix as directed on package for fudgelike brownies. Bake in a 9x13 pan. Cool completely.

Beat cream cheese, powdered sugar and preserves in small bowl on med. speed until smooth. Spread over brownies. Refrigerate 15 minutes.

Microwave chocolate and butter in small bowl about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate 1 hour or until chocolate is firm. Cut and serve.

Store covered in refrigerator.

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