Make-Ahead Brownie Delight
- Reviews 1
Ready In: 20 mins
Serves: 16
Ingredients
BROWNIE BASE
- 1 (20 1/2ounce) package pillsbury classic fudge brownie mix
- 1⁄2 cup vegetable oil
- 1⁄4 cup water
- 2 eggs
- 3⁄4 cup large chocolate chips or 3⁄4 cup semisweet chocolate chunk
FILLING
- 2 cups whipping cream
- 4 ounces cream cheese, softened (1/2 8oz, package)
- 1⁄4 cup powdered sugar
- 1⁄2 cup white chocolate chips
SAUCE
- 1 (10 ounce) package frozen raspberries in light syrup, thawed
- 3 tablespoons sugar
- 1 teaspoon cornstarch
- 1 cup fresh raspberry
Directions
- Heat oven to 350°F Grease bottom and sides of 9-inch springform pan. Prepare brownies as directed on package, using oil, water and eggs. Stir in chocolate chips. Spread batter in greased pan.
- Bake at 350F for 45-50 minutes or until center is almost set, Cool 1 hour or until completely cooled.
- In large bowl, beat whipping cream until stiff peaks form. In large bowl, combine cream cheese and powdered sugar; beat until smooth. Stir in melted vanilla chips. Fold in 1/3 of the whipped cream; fold in remaining whipped cream. Reserve 1 cup mixture for piped edge; spread remaining mixture over brownie. Using decorating bag fitted with star tip (1/4 - 3/8 inch opening) pipe decorative border around edge of brownie making sure border doesn't touch side of pan. Cover; refrigerate at least 2 hours.
- Meanwhile, in food processor with metal blade or blender container, process raspberries with syrup until smooth. Strain to remove seeds. In small saucepan, combine 3 tablespoons sugar and cornstarch; stir in raspberry purée. Cool and stir over medium heat until mixture boils and thickens. Cool to room temperature,.
- About 1 hour before serving, arrange fresh raspberries over filling. Refrigerate until serving time. With sharp knife, loosen dessert from sides of pan; remove sides of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off