Thursday, December 15, 2011

Tuxedo Brownies

This is a Pampered Chef recipe that I have made every summer for several years; sometimes 2 or 3 times.  It's the most delicious dessert ever.

    Tuxedo Brownies
    1 pkg (21-oz) brownie mix  (I like Betty Crocker Fudge)
    1/2 cup seedless (or not) raspberry jam
    2 cups fresh raspberries, or frozen whole raspberries without syrup, thawed & drained
    3 squares (1-oz each) white chocolate, melted and cooled slightly
    2 (8-oz) packages cream cheese
    1/2 cup powdered sugar
    1/4 cup milk
    1 (8-oz) container frozen whipped topping, thawed
    Pre heat oven to 350 degrees.  Lightly spray bottom of 9x13" pan with vegetable oil spray.  Prepare & bake brownie mix according to package directions.  Cool completely. 
    Spread jam onto brownie.  Arrange the raspberries evenly over jam. 
    Microwave white chocolate on HIGH for 1 minute; stir.  Microwave  an additional 30 seconds or until chocolate is completely melted when stirred; cool slightly. 
    Meanwhile, combine cream cheese and powdered sugar; mix well.  Gradually whisk in melted chocolate and milk.  Fold in whipped topping; spread carefully over raspberries.
    Refrigerate 1 hour or until firm.    Store, covered, in the refrigerator.

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