Easy Raspberry Brownies
If you prefer brownies with a more cakelike texture, prepare the mix with 3 eggs instead of 2.
1 pkg (19 - 20 oz) fudge brownie mix
1/4 C water
1/2 C vegetable oil
2 eggs
1 pkg (8 oz) cream cheese, softened
1/2 C powdered sugar
1/2 C raspberry preserves
1 oz unsweetened baking chocolate
1 T butter or margarine
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Heat oven to 350ºF. Grease bottom only of rectangular 13x9x2 pan. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan.
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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.
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Beat cream cheese, powdered sugar and preserves in small
bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes. -
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 refrigerator.
Makes 18 brownies