Raspberry Fudge Brownies


Fudge Brownie Ingredients:
All Purpose Flour – 1 1/3 cups
Granulated Sugar – 2 cups
Baking Cocoa – 3/4 cup
Baking Powder – 1 teaspoon
Salt – 1/2 teaspoon
Canola Oil – 2/3 cup
Eggs – 4 each
Vanilla Extract – 2 teaspoons

Raspberry Ribbon Ingredients:
Cream Cheese, softened – 8 ounces
Raspberries – 1 cup
Egg – 1 each
Granulated Sugar – 1/2 cup
Vanilla Extract – 1 teaspoon

Raspberry Cream Cheese Frosting Ingredients:
Cream Cheese, softened – 8 ounces
Powdered Sugar – 1/2 cup
Raspberries – 1 cup

Semisweet Chocolate Swirl Ingredient:
Semisweet Chocolate Chips, melted – 1 cup

Preheat oven to 350 degrees.

In a large mixing bowl, add all ingredients for the fudge brownie. Mix until mostly smooth. Spread fudge brownie batter into the bottom of a 9″x13″ prepared baking pan.

In a large mixing bowl, add all ingredients for the raspberry ribbon. Mix until smooth. Spread raspberry ribbon over the fudge brownie batter. Using a butter knife or a spoon, create swirl patterns into the brownies.

Bake in a preheated oven at 350 degrees F for 30 to 35 minutes. Brownies are done when a knife inserted into the middle of the batch comes out clean.

In a mixing bowl, add the raspberry cream cheese frosting ingredients and mix until smooth. Frost the cooled brownies with the cream cheese frosting.

Place 1 cup semisweet chocolate chips into a bowl and place in microwave for 30 to 45 seconds. Stir until smooth. Transfer melted chocolate chips into a plastic bag. Pipe melted chocolate onto brownies into swirl or stripe patterns.

Store refrigerated and covered. Serve with fresh raspberries.