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Tuxedo Brownies Recipe

21-oz brownie mix
½ cup seedless raspberry jam
2 cups fresh raspberries
3 -oz each white chocolate, melted and cooled slightly
16-oz each cream cheese, softened
½ cup powdered sugar
¼ cup milk
8-oz frozen whipped topping, thawed
Melt chocolate / Chocolate curls, optional

Preheat oven to 350 degrees. Lightly spray the bottom of a 9 x 13-inch pan with nonstick cooking spray. Set aside.

Prepare and bake brownie mix according to the package directions. Cool completely. Spread jam onto the brownie. Reserve ½ cup of the raspberries for garnish. Arrange the remaining 1 ½ cups raspberries evenly over the jam. Microwave chocolate on high for 1 minute; stir. Microwave another 30 seconds or until chocolate is completely melted when stirred; cool slightly. Meanwhile, combine cream cheese and powdered sugar in a mixing bowl; mix well. Gradually whisk in the melted chocolate and the milk. Fold in the whipped topping; spread carefully over the raspberries. Refrigerate for an hour or until firm. Cut into 15 squares. Garnish with the reserved raspberries and melt chocolate / chocolate curls, if desired. Store covered in the refrigerator (if you have any leftovers!)


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