Tuxedo Brownie Squares
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°. Lightly spray bottom of 9x13 baker with vegetable oil spray. Prepare and bake brownie mix according to directions. Cool completely. Spread jam onto brownie. Reserve 1/2 cup raspberries for garnish,; arrange the remaining berries evenly over jam. In covered micro cooker, microwave chocolate for 1 minute on high; stir. Microwave an additional 30 seconds or until chocolate is completely melted when stirred; cool slightly. Meanwhile, combine cream cheese and powdered sugar in large bowl; mix well. Gradually whisk in melted chocolate and milk. 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.
Submitted by Chris M.
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