Ingredients: |
Ingredients: 1 pkg (21 oz) brownie mix
½ cup seedless raspberry jam
2 cups fresh raspberries, or frozen whole raspberries without syrup, thawed and drained, divided
3 Squares (1 oz each) white chocolate, melted and cooled slightly
2 pkg (8 oz each) cream cheese, softened
½ cup powdered sugar
¼ cup milk
1 container (8 oz) frozen whipped topping, thawed
Chocolate curls (optional)
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Directions: |
Directions:Preheat oven to 350ºF. Lightly spray bottom of 9”x13” Baker with vegetable oil spray. Prepare and bake brownie mix according to package directions. Cool completely. Spread jam onto brownie. Reserve ½ cup of the raspberries for garnish; arrange the remaining 1 ½ cups raspberries evenly over jam. Microwave chocolate on high 1 minute; stir. Microwave an additional 30 seconds or until chocolate is completely melted when stirred; cool slightly. Meanwhile, combine cream cheese and powdered sugar in bowl; mix well. Gradually whisk in melted chocolate and milk with whisk. 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, if desired. Store, covered, in the refrigerator.
Tip: To soften cream cheese in the microwave, place 1 unwrapped package in bowl and microwave 15 seconds. For each additional package of cream cheese, microwave an additional 15 seconds.
Tool Tip: To make chocolate curls, hold the vegetable peeler against the narrow side of a chocolate square. Using even pressure, push the blade away from you to create curls. Or, using the large barrel of the Deluxe Cheese Grater, grate the chocolate square or semi-sweet chocolate morsels over the dessert. |
This recipe for Brownies- Tuxedo Brownie Squares is from