Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

Posted by request

Ingredients Nutrition

  • 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

Directions

  1. 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.
  2. In a bowl, combine brownie mix, oil, water, and eggs with a wooden spoon until just blended and all dry ingredients are moistened.
  3. Spread batter into prepared pan.
  4. Bake 28-30 minutes or until pick comes out clean or almost clean (do not overbake); transfer to a wire rack and cool completely.
  5. In a small bowl beat cream cheese, powdered sugar, and preserves with an electric mixer on medium speed until smooth; spread over cooled brownies.
  6. Place chopped chocolate and butter in a small saucepan set over low heat; stir until melted and smooth.
  7. Drizzle off the edge of a spoon in decorative swirls or lines over brownies.
  8. Refrigerate at least 1 hour or until chocolate is firm.
  9. Cut into squares; store in the refrigerator.