1/4 cup water
1/2 cup vegetable oil
2 eggs
1 pkg. (8 oz.) cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 oz. unsweetened baking chocolate
1 tbsp. butter or margarine
brownie mix, water, oil, and eggs in medium bowl until well blended. Spread in pan.
2. Bake 28-30 minutes or until toothpick inserted 2 inches from side of pan comes out
clean or almost clean. Cool completely in pan on wire rack, about 1 hour.
3. Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer
on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
4. Place chocolate and butter in small microwavable bowl. Microwave uncovered on
Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over
brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut
6 rows by 3 rows. Store covered in refrigerator.