Raspberry Cream Cheese Brownies
1 1/4 c. milk chocolate chips (or semi), melted
1/2 c. butter
Combine together until smooth. and then add:
3/4 c. brown sugar
3/4 c. flour
1/2 t. baking powder
1 t. vanilla
1/2 t. salt
Place in a greased 9 x13 pan and bake at 350 for 25-30 minutes.
1 c. white chocolate chips, melted
8 oz. cream cheese
1/4 c. powdered sugar 1
1/4 c. raspberry jam
Beat together the cream cheese, sugar and jam until smooth. Melt the white chocolate chips and add to the cream cheese portion. Beat until smooth and combined together.
When the brownies have been removed from the oven, let them cool until no longer warm. Spread the cream cheese filling over the brownies evenly.
1/4 c. raspberry jam, heated until runny (may need to add a tinch of water)
Drizzle (or drop) the jam randomly over the brownies (it doesn't need to be uniform, you will spread it later).
1/3 c. milk or semi chocolate chips
1 t. butter
Melt the chocolate chips and the butter together until the chocolate is smooth. With a fork, drizzle the chocolate in a criss cross manner lengthwise on the brownies. When all of the glaze has been drizzled on the brownies, take a knife and press softly on the top of the brownies in long, lengthwise rows on the brownies. Do this every couple of inches apart and it should swirl the jam and chocolate into pretty lines down the brownies. If this is too complicated, just swirl the chocolate and jam until it looks pretty ;)
(Okay, my drizzling skills leave much to be desired! Straight lines or not, these brownies are scrumptious! :)