Back in November when I visited General Mills I did a little more than just hang out in the Betty Crocker taste kitchens and eat all of their good food (although I wouldn’t mind doing that all day). I actually was there to film a video in the Betty Crocker studios on “Love Foods”. Everyone was so nice over there and made me feel as comfortable as possible. But I was terrified which is why I seem so serious because I stop smiling when I’m nervous. And I’m doing this squint thing with my eyes and talking out of the side of my mouth. And I haven’t had eyebrows like that since high school but they said it looks better on camera. Or at least that’s what they told me after I sneaked into the bathroom and tried rubbing them off (I’m naughty). What an experience!
- 1 package Betty Crocker brownies (and oil and egg that the package calls for)
- 1¼ cups semi-sweet chocolate chips, divided
- 1 (8 ounce) package cream cheese, softened
- ¼ cup powdered sugar
- ⅓ cup seedless raspberry jam
- ¼ teaspoon almond extract
- 1 teaspoon shortening
- raspberries for garnish
- Preheat oven to 350 degrees. For easy removal line a 9X13 pan with heavy aluminum foil and spray with cooking spray. Mix brownie mix, eggs, and oil according to brownie directions. Bake brownies according to package directions. Let cool.
- Melt 1 cup of the chocolate chips and let cool slightly. In a mixing bowl, beat the cream cheese until fluffy; add the powdered sugar, almond extract, and raspberry jam; mix well.
- Stir in the melted chocolate and mix until combined. Spread the filling evenly over the cooled brownies and chill in the refrigerator.
- For the glaze, melt remaining ¼ cup chocolate chips and shortening in the microwave in 30 seconds intervals or until melted. Mix well.
- Drizzle glaze over chilled brownies with a fork. Keep chilled until serving and then garnish with raspberries.
Drizzle glaze over chilled brownies with a fork. Keep chilled until serving and then garnish with raspberries.