Chocolate Raspberry Brownies
These chocolate raspberry brownies disappeared so fast at the dinner I served them at that I almost didn’t get one!
THE RECIPE
INGREDIENTS
- 1 package 21 oz. brownie mix (9 x 13 size)
- 1/2 C seedless raspberry jam I used jam with seeds!
- 2 C fresh raspberries or frozen whole raspberries without syrup, thawed and drained, divided (I used 1 1/2 cups frozen for the dessert and then used 1/2 cup fresh to garnish the top)
- 3 squares 1 ounce each white chocolate, melted and cooled slightly
- 2 packages 8oz. cream cheese, softened
- 1/2 C powdered sugar
- 1/4 C milk
- 1 C heavy whipping cream wh ipped to stiff peaks
INSTRUCTIONS
- Preheat oven to 350 degrees
- Lightly spray bottom of a 9 x 13 pan with nonstick cooking spray
- Prepare and bake brownie mix according to package
- Cool completely
- Spread jam onto brownies
- Reserve 1/2 cup of raspberries for the garnish, arrange the remaining 1 1/2 cups raspberries evenly over jam
- Combine cream cheese and powdered sugar in medium bowl, mix well
- Gradually whisk in melted chocolate and milk
- Fold in whipped cream
- Spread carefully over raspberries
- Refrigerate 1 hour or until firm
- Cut into squares
- Garnish with reserved raspberries or chocolate curls
- Store, covered in the refrigerator
- Yields: 15 servings
This recipe and image adapted from: www.yourhomebasedmom.com
