Raspberry Fudge Brownies

1 cup white sugar

2 eggs

½ teaspoon vanilla extract

½ cup butter or margarine, melted

½ cup all-purpose flour

⅓ cup unsweetened cocoa powder

¼ teaspoon baking powder

¼ teaspoon salt

½ cup miniature chocolate chips

½ cup evaporated milk

1 egg yolk

4 (1 ounce) squares semisweet baking chocolate, chopped

6 ounces cream cheese, softened

2 tablespoons seedless raspberry jam

1 cup frozen whipped topping, thawed

2 drops red food coloring

16 chocolate curls

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.