Monday, September 17, 2012

Raspberry Cream Brownies

All of the following recipes are from my fabulous Aunt Jeanette Gulbransen. Count yourself lucky, these are top secret recipes that she doesn't share often and she gave me permission to share it.

Raspberry Cream Brownies

3 cups sugar
3/4 cup cocoa
3 cubes softened margarine or butter
5 eggs
2 tsp vanilla
2 1/4 cup flour
Mix all ingredients together until creamy. Scrap bowl and mix more. Use a deep pan cookie sheet to bake. Butter pan and flour it.

Hint: batter should be fairly thick when putting in the pan, poor batter in the middle of the pan and spread out leaving an inch space between batter and edge of pan. When it cooks it will fill to the edge. If you don't the batter will cook over the edge. Cook at 350 for 20-25 mins or until done.

Raspberry cream filling
8 oz cream cheese softened
1 cup powdered sugar
1 cup raspberry preserves (or any preserves, I added blackberry to mine as well)

Mix until smooth, you might add more powdered sugar to make it thicker, spread over brownies put in fridge or freezer. Then make chocolate glaze and put that on top.

Chocolate Glaze
1 cube butter/margarine
1 cups chocolate chips

Melt together and then spread on top of brownies. Refrigerate to harden.


Laura said...
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Laura said...

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