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Categories:
brownie mix vegetable oil water eggs cream cheese powdered sugar seedless raspberry preserves baking chocolate unsalted butter
Viewed: 77 - Published at: 2 years agoIngredients
- 1 (19 1/2 ounce) package brownie mix
- 12 cup vegetable oil
- 14 cup water
- 2 large eggs
- 1 (8 ounce) package cream cheese, softened
- 12 cup sifted powdered sugar
- 12 cup seedless raspberry preserves
- 1 (1 ounce) square unsweetened baking chocolate, chopped (I would use sweetened chocolate)
- 1 tablespoon unsalted butter
Method
- Preheat oven to 350; position oven rack in the lower 1/3 of the oven; spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray.
- In a bowl, combine brownie mix, oil, water, and eggs with a wooden spoon until just blended and all dry ingredients are moistened.
- Spread batter into prepared pan.
- Bake 28-30 minutes or until pick comes out clean or almost clean (do not overbake); transfer to a wire rack and cool completely.
- In a small bowl beat cream cheese, powdered sugar, and preserves with an electric mixer on medium speed until smooth; spread over cooled brownies.
- Place chopped chocolate and butter in a small saucepan set over low heat; stir until melted and smooth.
- Drizzle off the edge of a spoon in decorative swirls or lines over brownies.
- Refrigerate at least 1 hour or until chocolate is firm.
- Cut into squares; store in the refrigerator.
