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Tuxedo Brownie Squares Recipe

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This recipe for Tuxedo Brownie Squares, by , is from The Madson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Madson
Added: Tuesday, March 4, 2008


1 pkg. (21 oz.) brownie mix
3 (1 oz.) sq. white choc., melted
1/2 c. seedless raspberry jam
2 (8 oz.) cream cheese, softened
2 c. fresh raspberries, or frozen
1/2 c. powdered sugar
whole raspberries, thawed,
1/4 milk
drained, divided
1 (8 oz.) whipped topping, thawed
Chocolate curls (optional)

Preheat oven to 350. Lightly spray 9 x 13 baker with vegetable spray. Prepare and bake brownie mix according to directions. Cool. Spread jam onto brownies. Reserve 1/2 c. of the raspberries for garnish; arrange the remaining 1 1/2 c. raspberries evenly over jam.
Melt white chocolate and cool slightly. Combine cream cheese and powdered sugar and mix well. Gradually whisk in melted chocolate and milk. Fold in whipped topping; spread carefully over raspberries. Refrigerate 1 hour or until firm. Cut into squares. Garnish with the reserved raspberries and chocolate curls. Store covered, in refrigerator.




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