Raspberry Fudge Brownies

These moist chocolate brownies are topped with a rich fudge layer and a fluffy raspberry cream cheese frosting. To make them even prettier, I like to garnish them with chocolate curls.

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Preheat an oven to 350 degrees F (175 degrees C).Line an 8 inch square baking pan with aluminum foil.

In a large mixing bowl, beat the sugar, 2 whole eggs, and vanilla until combined. Mix in butter. In another bowl, combine the flour, cocoa powder, baking powder, and salt; stir into butter mixture, mixing just until incorporated.Fold in the chocolate chips.Pour the batter into the prepared pan.

Bake in preheated oven until a toothpick inserted in the center comes out with moist crumbs attached, 25 to 30 minutes.Cool pan on wire rack.

Whisk together the evaporated milk and egg yolk in a small saucepan.Heat over medium low, stirring constantly, until the mixture is very hot and thickens slightly; do not boil.Place the 4 ounces of chopped semisweet chocolate in a medium bowl, and slowly pour in the hot milk.Stir until the chocolate is melted and smooth.Pour the filling over the cooled brownies; refrigerate until firm, about 2 hours.

Beat the cream cheese with the raspberry jam in a large bowl until smooth.Fold in the whipped topping, and add the food coloring if desired.Top the cooled brownies with the frosting, using a cake comb to create a design.Cut brownies into 16 squares, then cut each square in half diagonally to form triangles.Garnish with chocolate curls if desired.

Raspberry Fudge Brownies

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