Raving about Rasberry Brownies and Leigh Anne

Here at Food for Thought, we LOVE Leigh Anne at Your Homebased Mom. I look for her bits of expertise and inspiration every day--really, I check her blog EVERY DAY. She's full of wonderful recipes, idea, and general goodness. In fact, I saw one of her daughters at the airport several weeks ago and it felt like a celebrity sighting! If you get the chance, I'd HIGHLY recommend adding her to your reader. I tried her Raspberry Tuxedo Brownie Squares yesterday to serve at our primary training. They were lovely--a recipe worth passing on. Many thanks to OUR Homebased Mom for another indulgent dessert.

Raspberry Tuxedo Brownie Squares from Your Homebased Mom

1 package (21 oz.) brownie mix (9 x 13 size)

1/2 C seedless raspberry jam (I used jam with seeds!)

2 C fresh raspberries, 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)

3 squares (1 ounce each) white chocolate, melted and cooled slightly

2 packages (8oz.) cream cheese, softened

1/2 C powdered sugar

1/4 C milk

1 C heavy whipping cream, wh ipped to stiff peaks

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. Store, covered in the refrigerator. Yields: 15 servings