Serves: 5
Total Calories: 872
Yield: 2 1/2 dozen
Heat and stir 12 ounces chocolate chips and margarine until melted and blended; set aside. Beat 8 ounces cream cheese with sugar; beat in 3 eggs. Mix in vanilla, melted chocolate, flour, and baking powder. Pour into greased 9x13-inch pan; set aside.
Heat and stir 6 ounces chocolate chips with 2/3 cup cream until blended; set aside. Beat 3 ounces cream cheese with preserves. Add remaining 3 eggs and melted chocolate; pour over mixture in pan. Bake 50 minutes at 350°. Cool on wire rack. Heat and stir 6 ounces chocolate chips with 1/3 cup cream until blended. Spread over cooled brownies. Chill to set. Store in refrigerator.
This Raspberry Brownies recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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