Ingredients
- Make a double batch of your own favorite brownie recipe in a 9-inch by 13-inch cake pan OR use the shortcut below:
- 1 family-size box of brownie mix (enough to
- make a 9-inch by 13-inch pan of
- brownies—I used Betty Crocker) and make with all it's required ingredients
- For the Glaze:
- 1/2 cup seedless raspberry jam
- For the Frosting:
- 1/2 cup (1 stick, 1/4 pound, 4 ounces) salted butter
- 1 cup white (granulated) sugar
- 1/3 cup cream
- 1/2 cup chocolate chips (approximately 1/2 of a
- 6-ounce package)
- 1 teaspoon vanilla extract
Preparation
Step 1
Preheat oven to whatever it says on the box of brownie mix you bought.
Step 2:
Spray the bottom of a 9-inch by 13-inch cake pan with Pam or another nonstick cooking spray. Alternatively, you can line the pan with aluminum foil and spray that.
Step 3:
Mix the brownies according to the package directions.
Step 4:
Bake the brownies 2 minutes longer than it says on the package directions.
Step 5:
After the brownies have baked, let them cool on a cold stovetop burner or on a wire rack for 10 minutes.
Step 6:
After the brownies have cooled for 10 minutes, put the jam in a microwave-safe bowl and heat it on HIGH for 30 to 45 seconds or until it liquefies.
Pour the jam over the top of the brownies and quickly spread it out with a rubber spatula.
Step 8:
Refrigerate the brownies and jam glaze for at least 30 minutes. An hour is even better. Overnight is fine, too.
Step 9:
Take the pan out of the refrigerator and place it on the counter close to the stovetop.
Step 10:
Make the frosting by placing the butter, sugar, and cream into a medium-size saucepan. Bring the mixture to a boil at MEDIUM HIGH heat, stirring constantly. Then lower the heat to MEDIUM and cook for 2 minutes.
Step 11:
Add the half-cup chocolate chips, stir them in, and then remove the saucepan from the heat and slide it onto a cold burner.
Step 12:
Stir in the vanilla extract. (Be careful—it may sputter.)
Step 13:
Pour the frosting over the glaze, grab the cake pan, and tip it so that the frosting covers the whole top.
Step 14:
Stick the pan back into the refrigerator for at least 30 minutes before you attempt to cut and serve your Razzle Dazzle Brownies.