raspberry fudge brownies

Ingredients

• Servings: 32
• 1 cup white sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup butter or margarine, melted
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup miniature chocolate chips
• 1/2 cup evaporated milk
• 1 egg yolk
• 4 (1 ounce) squares semisweet baking chocolate, chopped
• 6 ounces cream cheese, softened
• 2 tablespoons seedless raspberry jam
• 1 cup frozen whipped topping, thawed
• 2 drops red food coloring (optional)
• 16 chocolate curls (optional)

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 3 hrs


• preheat an oven to 350 degrees f (175 degrees c). line an 8 inch square baking pan with aluminum foil.
• in a large mixing bowl, beat the sugar, 2 whole eggs, and vanilla until combined. mix in butter. in another bowl, combine the flour, cocoa powder, baking powder, and salt; stir into butter mixture, mixing just until incorporated. fold in the chocolate chips. pour the batter into the prepared pan.
• bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes. cool pan on wire rack.
• whisk together the evaporated milk and egg yolk in a small saucepan. heat over medium low, stirring constantly, until the mixture is very hot and thickens slightly; do not boil. place the 4 ounces of chopped semisweet chocolate in a medium bowl, and slowly pour in the hot milk. stir until the chocolate is melted and smooth. pour the filling over the cooled brownies; refrigerate until firm, about 2 hours.
• beat the cream cheese with the raspberry jam in a large bowl until smooth. fold in the whipped topping, and add the food coloring if desired. top the cooled brownies with the frosting, using a cake comb to create a design. cut brownies into 16 squares, then cut each square in half diagonally to form triangles. garnish with chocolate curls if desired.