Tuxedo Brownie Squares
Choose your favorite packaged brownie mix and dress it up with raspberry jam, fresh raspberries and a silky, white chocolate topping.
- 1 package (21 ounces) brownie mix
- 1/2 cup seedless raspberry jam
- 2 cups fresh raspberries, or frozen whole raspberries without syrup, thawed and drained, divided
- 3 squares (1 ounce each) white chocolate, melted and cooled slightly
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1 container (8 ounces) frozen whipped topping, thawed
- Chocolate curls (optional)
Preheat oven to 350°F. Lightly spray bottom of Rectangular Baker with canola oil using Kitchen Spritzer. Prepare and bake brownie mix according to package directions. Cool completely. Spread jam onto brownie. Reserve remaining 1 1/2 cups raspberries evenly over jam. In Small Micro-Cooker®, microwave chocolate on HIGH 1 minutes; stir. Microwave an additional 30 seconds or until chocolate is completely melted when stirred; cool slightly. Meanwhile, combine cream cheese and powdered sugar in Classic Batter Bowl; mix well. Gradually whisk in melted chocolate and milk with Stainless Whisk. Fold in whipped topping; spread carefully over raspberries. Refrigerate 1 hour or until firm. Cut into squares. Garnish with the reserved raspberries and chocolate curls, if desired. Store, covered, in the refrigerator.
- 15 servings
Nutrients per serving:
Approximately 440 calories and 26 grams of fat per serving
To soften cream cheese in the microwave, place 1 unwrapped (8-ounce) package cream cheese in Batter Bowl. Microwave on HIGH 15 seconds. For each additional package of cream cheese, microwave an additional 15 seconds.
To make chocolate curls, hold the Vegetable Peeler against the narrow side of a chocolate square. Using even pressure, push the blade away from you to create curls. Or, using the large barrel of the Rotary Grater, grate the chocolate square or semi-sweet chocolate morsels over the dessert.