Raspberry Truffle Brownies

I've got a thing for chocolate and raspberries. Or chocolate and strawberries. Or chocolate and anything...

I found this recipe on Tablespoon.com (via girlwhoateeverything), and knew I had to try it. Well, they turned out great! These brownies are rich and decadent but with an interesting spin. Keith's family kept asking 'what's in this that makes it so good!?'. That's the raspberry preserves and almond extract. Yum! Plus, I love any recipe that takes a boxed mix and dresses it up.

Raspberry Truffle Brownies

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1 package Betty Crocker brownies (and oil and egg that the package calls for)

1 1/4 cups semi-sweet chocolate chips, divided

1 (8 ounce) package cream cheese, softened

1/4 cup powdered sugar

1/3 cup seedless raspberry jam

1/4 teaspoon almond extract

1 teaspoon shortening

raspberries for garnish

Preheat oven to 350 degrees. 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 1/4 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.