Ingredients
| 1 1/4 Cup |
chocolate chips |
| 1/2 Cup |
butter |
| 3/4 Cup |
brown sugar, packed |
| 2 |
large eggs |
| 3/4 Cup |
flour |
| 1/2 Teaspoon |
baking powder |
| 1/3 Cup |
seedless red raspberry preserves |
| 1 |
8-ounce package cream cheese, softened |
| 1/4 Cup |
powdered sugar |
| 1 Teaspoon |
solid vegetable shortening |
Instructions
Melt 1 1/4 cups chocolate chips and butter. Cool slightly. Beat brown sugar and eggs in a large bowl. Add chocolate mixture. Stir in flour and baking powder and mix well. Spread evenly in a greased 9-inch baking pan and bake at 350 degrees for 30 to 35 minutes or until center tests done. Cool on wire rack. Melt 1 cup chocolate chips. Beat raspberry preserves and cream cheese together in a small bowl until smooth. On low speed, beat in melted chocolate and powdered sugar; beat until fluffy. Spread over cooled brownies. Melt 1/4 cup chocolate chips with shortening and drizzle over filling. Chill for two hours, and cut into 24 bars.
