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I am always on the lookout for foods so good that you utter a little moan of ecstasy when you taste them. Here is the recipe for one of those foods. The first time I tasted this delightful brownie was at my baby shower. Now, admittedly, pregnant women tend to have a passionate affair with food (for some of us, it’s more of a love-hate thing), but this brownie recipe has stood the test of time and remains incredibly delicious and decadent.

Initially, I was turned off by the idea of using whipped topping (I have my moments of food snobbery). The topping redeemed itself by teaming up with white chocolate. DO NOT use that fake white “bark;” real white chocolate is mostly cocoa butter and imparts a richness that can’t be found with those substitute “whites.” Be sure to follow package directions when melting the white chocolate. It can be a little tricky, and if you are not careful or overheat the chocolate, you can have a useless glob of chunky cocoa butter. Another article in the Incredibly Good Recipes series will address this issue.

Ingredients:

1 (21 oz.) package brownie mix (including eggs and oil to make the mix)

1/2 cup seedless raspberry jam

2 cups fresh raspberries

3 squares (1 oz. each) white chocolate, melted and cooled slightly

2 (8 oz.) packages cream cheese, softened

1/2 cup powdered sugar

1/4 cup milk

1 (8 oz.) container whipped topping

What to Do:

Preheat oven to 350 degrees F. Grease a 9×13 baking pan. Prepare brownie mix according to package directions. Cool. Spread jam onto the brownies. Reserve 1/2 cup raspberries for garnish. Arrange remaining berries evenly over the jam. Combine cream cheese and powdered sugar. Mix well. Gradually whisk in melted chocolate and milk. Gently fold in whipped topping. Spread carefully over raspberries. Garnish with reserved raspberries. Store covered in refrigerator.

Barbara O’Brien is an author and cook. Find more great recipes and cooking tips at S.O.S. - Secrets of Soup and Incredibly Good Recipes