Easy Raspberry Brownies

Based on a fudgy brownie mix, these quick-to-fix brownies
combine the best of sweet flavors and chewy textures. Bet
you canít eat just one!

Prep: 15 min - Bake: 30 min - Cool: 1 hr - Chill: 1 hr 15 min

1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 ounce unsweetened baking chocolate
1 tablespoon butter or margarine

1. Heat oven to 350ļF. 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.

Makes 18 brownies

Variation: If you prefer brownies with a more cakelike texture,
prepare the mix with 3 eggs instead of 2.

Nutritional Info Per 1 Brownie:
Calories 245 (Calories from Fat 125); Fat 14g (Saturated 5g);
Cholesterol 40mg; Sodium 170mg; Potassium 40mg;
Carbohydrate 36g (Dietary Fiber 0g); Protein 3g

Diet Exchanges: 1 Starch; 1 1/2 Fruit; 2 1/2 Fat

This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.