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March 15th, 2009, 12:04 AM
Cream Cheese and Raspberry Brownies

1 package (1 pound 3.8 ounces) Betty Crocker fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 ounce unsweetened baking chocolate
1 tablespoon butter or margarine

1. Heat oven to 350?F. Grease bottom only of rectangular pan, 13x9x2 inches.
Stir brownie mix, water, oil and eggs in medium bowl until well blended.
Spread in pan.

2. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of
pan comes out clean or almost clean. Cool completely in pan on wire rack,
about 1 hour.

3. Beat cream cheese, powdered sugar and preserves in small bowl with
electric mixer on medium speed until smooth. Spread over brownies.
Refrigerate 15 minutes.

4. Place chocolate and butter in small microwavable bowl. Microwave
uncovered on Medium (50%) about 1 minute or until mixture can be stirred
smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate
is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in