Raspberry-Frosted Brownies

I like chocolate, and I like raspberries. They go together so well. It doesn't hurt that cream cheese is involved, either. This is adapted very slightly from the back of a box of brownie mix. 

What You'll Need: 

1 9x13 pan or 2 8x8 pans of your favorite brownies, homemade or from a mix
1 8 oz pkg cream cheese, softened
Scant 1/2 cup raspberry jam
1/2 cup confectioner's sugar
1 oz square unsweetened or semisweet baking chocolate
1 tbsp unsalted butter

How to Make It: 

Prepare your brownies and let them cool slightly in their pan on a wire rack. In a medium-sized bowl, beat the cream cheese, jam, and confectioner's sugar until everything is pink, fluffy, and well-combined. Spread this frosting over the brownies in the pan. In a small glass bowl or measuring cup, melt the chocolate with the butter in the microwave (don't burn it!) Whisk it with a fork so the chocolate and butter are completely combined. Using the fork, drizzle this chocolate mixture over the brownies in the pan. I went with a nice, diagonal zigzag pattern. You should have plenty of chocolate to fling over the brownies- if you feel like getting fancy and making a marbleized pattern, go for it! After you've drizzled every last drop of chocolate over the brownies, stick them in the fridge for at least an hour before serving.