2Craspberriesfresh or frozen whole raspberries without syrup, thawed and drained, divided (I used 1 1/2 cups frozen for the dessert and then used 1/2 cup fresh to garnish the top)
3ozwhite chocolatemelted and cooled slightly
16ozcream cheesesoftened
1/2Cpowdered sugar
1/4Cmilk
1Cheavy whipping creamwh ipped to stiff peaks
Instructions
Preheat oven to 350 degrees
Lightly spray bottom of a 9 x 13 pan with nonstick cooking spray
Prepare and bake brownie mix according to package
Cool completely
Spread jam onto brownies
Reserve 1/2 cup of raspberries for the garnish, arrange the remaining 1 1/2 cups raspberries evenly over jam
Combine cream cheese and powdered sugar in medium bowl, mix well
Gradually whisk in melted chocolate and milk
Fold in whipped cream
Spread carefully over raspberries
Refrigerate 1 hour or until firm
Cut into squares
Garnish with reserved raspberries or chocolate curls