Brownie Raspberry Bars
Moist rich chocolate brownies with a raspberry cream cheese topping… could you say “I love you” any better than this ?
Prep Time: 15 minutes plus baking time
Preheat To: 350ºF (180ºC)
Serving: 36-48 bars
Ingredients:
1 cup (250 mL) semi-sweet chocolate chips
1/4 cup (50 mL) butter
2 cups (500 mL) biscuit baking mix
1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk
1 egg
1 tsp (5 mL) vanilla extract
1 cup (250 mL) chopped nuts (optional)
1 pkg (250 g) cream cheese, softened
1/2 cup (125 mL) icing sugar
1/2 cup (125 mL) red raspberry preserves
Red food colouring (optional)
*Chocolate Drizzle
Preparation:
1. Melt chips with butter over low heat. Combine melted chips, biscuit mix, Eagle Brand, egg and vanilla; mix well. Stir in nuts, if using. Turn into parchment paper-lined 15x10" (40x25 cm) baking pan.
2. Bake in preheated 350°F (180°C) oven 20 minutes or until centre is set. Cool thoroughly.
3. Beat cheese, sugar, preserves and food colouring if desired, until smooth; spread over brownies. Garnish with Chocolate Drizzle*.
4. Chill. Cut into bars. Store covered in refrigerator. Store loosely covered at room temperature.
Notes:
* Chocolate Drizzle: Melt 1/2 cup (125 mL) semi-sweet chocolate chips with 1 tbsp (15 mL) shortening. Immediately drizzle over bars.
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