Raspberry Cream Cheese Brownies

Submitted by ratherbeswimmin

"Posted by request"

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Yields: 24 large brownies

ingredients

• 552.81 g package brownie mix
• 118.29 ml vegetable oil
• 59.14 ml water
• 2 large eggs
• 226.79 g package cream cheese, softened
• 118.29 ml sifted powdered sugar
• 118.29 ml seedless raspberry preserves
• 28.34 g square unsweetened baking chocolate, chopped (I would use sweetened chocolate)
• 14.79 ml 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.