Raspberry Silk Brownies

This is my own creation based upon Grandma's Gooey Butter Cake by bratty #33519. Raspberries and chocolate just seem to go together. This is nice enough you can serve it to company topped with some raspberries or keep it's chocolately goodness to yourself For a taste change use peanut butter chips or mint chips instead of the chocolate raspberry ones.

• Ready In: 45 mins
• Serves: 16

Ingredients

• Cake base

• 2  boxes  brownie mix, for 8 x 8 pan
• 3  eggs
• 3⁄4 cup butter, melted

• filling

• 1 (8 ounce) package cream cheese, softened
• 2  eggs
• 1  teaspoon vanilla
• 1⁄2 cup butter
• 1⁄2 cup  raspberry chocolate chips
• 2 1⁄2 cups powdered sugar

• garnish

•  powdered sugar
•  fresh raspberry

Directions

1. Preheat oven to 350 degrees.
2. Combine all cake base ingredients and mix well.
3. Pat into lightly greased 13x9 baking pan.
4. Prepare filling.
5. Beat cream cheese until smooth.
6. Add eggs and vanilla.
7. Place butter& raspberry chocolate chips into microwavable bowl.
8. Melt in microwave for 1 minute.
9. Remove butter and mix until chips are completely melted.
10. Add butter mixture and beat.
11. Add powdered sugar and mix well.
12. Pour over cake mixture.
13. Bake for 35 minutes.
14. You want the center to be a little gooey, so be sure not to overbake.
15. Remove from oven, place some powdered sugar in a strainer and shake over the cake for a pretty snow-like effect.
16. Cool cake then store in refrigerator.
17. NOTE: It's important to allow the brownies to cool completely before cutting or they will be too gooey.