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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
2
In medium microwavable bowl, place 3/4 cup chocolate chips, 2/3 cup whipping cream and raspberry jelly. Microwave uncovered on High 1 to 2 minutes, stirring once every 30 seconds, until chocolate is melted. Stir until mixture is smooth (there may still be a little undissolved jam). Refrigerate about 30 minutes or until slightly thickened.
3
Add frosting to chocolate mixture. Beat with electric mixer on high speed 1 to 2 minutes or until well blended and fluffy. Spread over cooled brownies, smoothing top.
4
In small microwavable bowl, microwave remaining 2 tablespoons chocolate chips and 2 teaspoons whipping cream uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Place into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over frosting. Refrigerate 1 to 2 hours or until set.
5
Cut into 12 squares; cut each square diagonally in half to make triangles. Garnish with raspberries.
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For easier removal and cutting, line pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray.
Fresh strawberries or chocolate-covered coffee beans instead of the raspberries are other tasty garnishes.
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