These moist chocolate brownies are topped with a rich fudge layer and a fluffy raspberry cream cheese frosting. To make them even prettier, I like to garnish them with chocolate curls.
Ingredients
- 1 cup white sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ cup butter or margarine, melted
- ½ cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup miniature chocolate chips
- ½ 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)
Directions
Step 1
Preheat an oven to 350 degrees F (175 degrees C). Line an 8 inch square baking pan with aluminum foil.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Cooks Note
If desired, chopped raspberry-flavored chocolate or raspberry chocolate chips can be substituted for the miniature chocolate chips.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 32 | |
Calories 135 | |
% Daily Value * | |
Total Fat8g | 11% |
Saturated Fat5g | 26% |
Cholesterol33mg | 11% |
Sodium69mg | 3% |
Total Carbohydrate15g | 5% |
Dietary Fiber1g | 3% |
Total Sugars12g | |
Protein2g | |
Vitamin C0mg | 1% |
Calcium24mg | 2% |
Iron1mg | 3% |
Potassium50mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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