Easy Raspberry Brownies

• 1 (19 ounce) box Betty Crocker fudge brownie mix
• 1/4 cup water
• 1/2 cup vegetable oil
• 2 eggs
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup raspberry preserves (I used seedless)
• 1 ounce semisweet baking chocolate
• 1 tablespoon butter

1. Heat oven to 350u0b0 F.
2. Grease the bottom only of a 13x9x2-inch pan.
3. Stir together brownie mix, water, oil, and eggs in a medium bowl until well blended. Spread into pan.
4. Bake for 28-30 min or until toothpick inserted 2" from side of pan comes out clean or almost clean.
5. Cool completely in pan on wire rack, about 1 hour.
6. Beat cream cheese, powdered sugar and preserves in a small bowl with electric mixer on medium speed until smooth.
7. Spread over brownies and chill for 15 minute.
8. Melt chocolate and butter in a small microwavable bowl, stiring every 30 sec, until mixture can be stirred smooth. Drizzle over brownies. Chill about 1 hour or until chocolate is firm.

brownie mix, water, vegetable oil, eggs, cream cheese, powdered sugar, raspberry preserves, chocolate, butter

Taken from www.food.com/recipe/easy-raspberry-brownies-171588 (may not work)