RECIPE TITLE "Raspberry Layered Chocolate Brownies Recipe"
Courtesy of: Cooking.com
36 bars--- easy
1 (21.5-oz.) pkg. Pillsbury Fudge Brownie Mix
1/2 cup water
1/2 cup oil
3/4 cup Smucker's raspberry preserves or jam
1 (16 oz.) tub Pillsbbury Chocolate Creamy Supreme Frosting
1 (6-oz.) white baking bar, 3 cubes almond bark or 1 cup vanilla milk chips
3/4 cup butter or margarine, softened
1/4 cup powdered sugar
Heat oven to 350 degrees F. Prepare and bake brownies as directed on package, using oil, water and eggs. DO NOT OVERBAKE. Cool brownies 10 minutes; spread with preserves. Cool completely.
Carefully spread chocolate frosting over preserves. Store in refrigerator. Allow to stand at room temperature 5 to 10 minutes before serving.
In small saucepan over low heat, melt white baking bar, stirring constantly. Remove from heat; cool 30 minutes. In small bowl, beat butter and powdered sugar until fluffy. Gradually beat in cooled baking bar until smooth and fluffy. Carefully spread over preserves. Store in refrigerator. Allow to stand at room temperature 5 to 10 minutes before serving.
High Altitude: (Above 3500 Ft.) Add 1/4 cup flour to dry brownie mix. Bake as directed.
Recipe reprinted by permission of Pillsbury®. All rights reserved.
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