Prep 10 mins
Cook 35 mins
Salty and Sweet---one of my favorites.
- 566.99 g packageof chocolate chunky brownie mix
- 2 eggs
- 118.29 ml oil
- 59.14 ml water
- 118.29 ml chopped salted peanuts
- 226.79 g canof prepared cream cheese frosting
- 78.07 ml salted peanuts
- knotts berry farm red raspberry flavored syrup
- whipped cream (optional)
- Preheat oven to 350°F
- Butter a 9” round cake pan.
- In mixing bowl, stir together the first 5 ingredients.
- Beat for 50 strokes to blend.
- Pour into prepared baking dish and bake for 35-40 minutes or until knife inserted in middle comes out clean.
- Heat the Cream Cheese frosting slightly in the microwave to very soft consistency. Remove brownies from oven and pour and spread frosting over top.
- Sprinkle with remaining salted peanuts. Cool on wire rack.
- To serve: Drizzle red raspberry syrup on plate and place pie wedge of brownies on top.
- Top with whipped cream, if desired.
Hi Caroline, I hope you don't mind but I used my Kittencal's Extreme Chocolate Brownies and added in salted peanuts in place of the chocolate chips, I separated into two pans and doubled the topping, I did not have any raspberry syrup so I heated some strawberry jelly in the microwave and drizzled that on, you definately need to have a sweet tooth for this, a little goes a long way, anyway my DS and his GF loved it, thanks for sharing!...Kitten:)