Huckleberry Collective

Christina Brockman

Food and Flower Enthusiast

Tuxedo Brownie

Tuxedo Brownie

This recipe is actually a Pampered Chef original from years ago. It is a favorite of my husband's side of the family. I was introduced to this in 2012, and it has been a good rich go-to of mine since. All you need to do is choose your favorite brownie mix and follow the rest of the recipe. It serves a crowd and has never let me down! 

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Tuxedo Brownie from Pampered Chef

INGREDIENTS

  • 1 package (21 ounces) brownie mix
  • 1/2 cup seedless raspberry jam
  • 2 cups fresh raspberries
  • 3 squares (1 ounce each) white chocolate, melted and cooled slightly
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup milk
  • 1 container (8 ounces) frozen whipped topping, thawed

DIRECTIONS

  1. Preheat oven to 350°F. Lightly spray bottom of rectangle pan with canola oil. Prepare and bake brownie mix according to package directions. Cool completely.

  2. Spread jam onto brownie. Reserve remaining 1 1/2 cups raspberries evenly over jam.

  3. In bowl, microwave chocolate on HIGH 1 minutes; stir. Microwave an additional 30 seconds or until chocolate is completely melted when stirred; cool slightly.

  4. Meanwhile, combine cream cheese and powdered sugar in mixing bowl; mix well. Gradually whisk in melted chocolate and milk. Fold in whipped topping; spread carefully over raspberries.

  5. Refrigerate 1 hour or until firm. Cut into squares. Serve!

 

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