"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Raspberry Layered White Chocolate Brownies Recipe

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This recipe for Raspberry Layered White Chocolate Brownies, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, May 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (21.5 oz) package brownie mix
1/2 cup water
1/2 cup oil
1 egg
3/4 cup raspberry preserves or jam

White Chocolate Buttercream:
1 cup vanilla milk chips
3/4 cup butter, softened
1/4 cup powdered sugar

Directions:
Directions:
Heat oven to 350. Greased 13 x 9 pan.

In large bowl, combine brownie mix, water, oil and egg; beat by hand. Spread in greased pan.

Bake at 350 for 33-35 minutes or until set. DO NOT OVERBAKE. Cool brownies 10 minutes; sperad with preserves. Cool completely.

In small saucepan over low heat, melt white chocolate; stirring constantly. Remove from heat; cool 30 minutes.

In small bowl, beat butter and powdered sugar until fluffy. Gradually beat in cooled vanilla chips until smooth and fluffy. Carefully spread over preserves.

Store in refrigerator. Allow to stand at room temprature 5-10 minutes before serving.

Number Of Servings:
Number Of Servings:
36

 

 

 

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