Post by Chris in NM on Oct 25, 2008 19:18:51 GMT -6
Easy Raspberry Brownies
Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Bet you can�t eat just one! This is so good!
Prep: 15 min - Bake: 30 min - Cool: 1 hr - Chill: 1 hr 15 min
1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 ounce unsweetened baking chocolate
1 tablespoon butter or margarine
1. Heat oven to 350�F. Grease bottom only of rectangular pan, 13x9x2 inches. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan.
2. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely in pan on wire rack, about 1 hour.
3. Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
4. Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator.
Makes 18 brownies
Variation: If you prefer brownies with a more cakelike texture, prepare the mix with 3 eggs instead of 2.
Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Bet you can�t eat just one! This is so good!
Prep: 15 min - Bake: 30 min - Cool: 1 hr - Chill: 1 hr 15 min
1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 ounce unsweetened baking chocolate
1 tablespoon butter or margarine
1. Heat oven to 350�F. Grease bottom only of rectangular pan, 13x9x2 inches. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan.
2. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely in pan on wire rack, about 1 hour.
3. Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
4. Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator.
Makes 18 brownies
Variation: If you prefer brownies with a more cakelike texture, prepare the mix with 3 eggs instead of 2.