Make-Ahead Brownie Delight

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  • 20|min prep time
  • 4|hr|0|min total time
  • 13 ingredients
  • 16 servings

Brownie Base

1
box (18.4 oz) Pillsbury™ Family Size Chocolate Fudge Brownie Mix
2/3
cup vegetable oil
1/4
cup water
2
eggs
3/4
cup semisweet chocolate chips or chunks

Filling

2
cups whipping cream
4
oz cream cheese, softened
1/4
cup powdered sugar
1/2
cup white vanilla baking chips, melted

Sauce

1
package (10 oz) frozen raspberries in syrup, thawed
3
tablespoons sugar
1
teaspoon cornstarch
1
cup fresh raspberries

Directions

  1. 1 Heat oven to 350°F. Grease bottom and sides of 9-inch springform pan. In large bowl, beat brownie mix, oil, water and eggs 50 strokes with spoon. Stir in chocolate chips. Spread batter in pan.
  2. 2 Bake 40 to 45 minutes or until center is almost set. Cool 1 hour or until completely cooled.
  3. 3 In large bowl, beat cream until stiff peaks form. In another large bowl, beat cream cheese and powdered sugar until smooth. Stir in melted vanilla baking chips. Fold in 1/3 of 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 to 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.
  4. 4 Meanwhile, in food processor bowl with metal blade or blender container, process raspberries with syrup until smooth. Strain to remove seeds. In small saucepan, mix 3 tablespoons sugar, the cornstarch and raspberry purée. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature.
  5. 5 About 1 hour before serving, arrange fresh raspberries over filling. Refrigerate until serving time. With sharp knife, loosen dessert from side of pan; remove side of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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