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Raspberry Brownies

Maria's picture
Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Mmm!
Ingredients
  Fudge brownie mix 1 Pound (Betty Crocker)
  Water 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Eggs 2
  Cream cheese 8 Ounce, softened
  Powdered sugar 1⁄2 Cup (8 tbs)
  Raspberry preserves 1⁄2 Cup (8 tbs)
  Baking chocolate 1 Ounce (Unsweetened)
  Butter/Margarine 1 Tablespoon
Directions

1. Heat oven to 350ºF. 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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Breakfast
Taste: 
Sweet
Feel: 
Smooth
Method: 
Baked
Dish: 
Cake
Occasion: 
Christmas
Interest: 
Holiday, Kids
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
15 Minutes
Cook Time: 
180 Minutes
Ready In: 
195 Minutes
Servings: 
12

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2 Comments

Ganesh.Dutta's picture
Nice Raspberry Brownies Recipe. But I want to know that can I use olive oil for this dessert?
Radzie's picture
I love brownies, but have never tried the one with rasberries! Would definitely try this one out. Thanks for the recipe Maria!