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Easy Raspberry Brownies

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  • Prep 15 min
  • Total 3 hr 0 min
  • Servings 18
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Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Mmm!
By Betty Crocker Kitchens
Updated Jul 30, 2008
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Ingredients

  • 1 box Betty Crocker™ Fudge Brownie Mix
  • Water, vegetable oil and eggs called for on brownie mix box
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 cup raspberry preserves
  • 1 oz unsweetened baking chocolate
  • 1 tablespoon butter or margarine

Steps

  • 1
    Heat oven to 350°F. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
  • 2
    Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
  • 3
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don't have vegetable oil on hand, you can use melted margarine or butter to make the brownies.
  • tip 2
    Do you prefer brownies with a more cakelike texture? If so, prepare the mix with 3 eggs instead of 2.

Nutrition

Nutrition Facts are not available for this recipe
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