Raspberry-Layered White Chocolate Brownies
1 pkg. brownie mix
1/2 c. water
1/2 c. oil
3/4 c. raspberry preserves or jam
White Chocolate Buttercream
1 (6 oz) white baking bar or 1 c. vanilla milk chips
3/4 c. butter, softened
1/4 c. powdered sugar
Heat oven to 350. Grease 13 x 9 pan. In large bowl, combine brownie ingredients except jam. Beat until well combined. Spread into greased pan and bake for 33 to 35 minutes. Do not overbake! Cook just until set. Cool brownies 10 minutes; spread with jam. Cool completely.
In small saucepan over low heat, melt baking bar, stirring constantly. Remove from heat and cool 30 minutes. In small bowl, combine butter and powdered sugar until fluffy. Slowly add melted chocolate and beat until well combined. Carefully spread over jam. Store brownies in refrigerator. Allow to stand at room temperature 5 - 10 minutes before serving. Makes about 36 bars.