We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Raspberry Cream-Brownie Dessert Squares

A decadent dessert made with frozen raspberries in syrup and a packaged chocolate brownie mix is a match made in heaven.

(2)
(1)
Save and Share
  • prep time 30 min
  • total time 2 hr 10 min
  • ingredients 8
  • servings 9
 

Ingredients

Brownies

1
(15.5-oz.) pkg. Thick 'n Fudgy Chocolate Chunk Deluxe Brownie Mix
1/4
cup oil
3
tablespoons water
1
egg

Topping

1
(10-oz.) pkg. frozen raspberries in syrup, thawed
1
teaspoon unflavored gelatin
1
(8-oz.) pkg. cream cheese, softened
1 1/2
cups frozen whipped topping, thawed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Bake brownies as directed on package in 8-inch square pan, using oil, water and egg. Cool 45 minutes or until completely cooled.
  • 2 Place strainer over medium bowl; pour raspberries with syrup into strainer. Press raspberries with back of spoon through strainer to remove seeds; discard seeds. Place 1/2 cup raspberry puree in small saucepan. Sprinkle gelatin over puree; let stand 5 minutes to soften.
  • 3 Meanwhile, in large bowl, beat cream cheese until very soft. Add whipped topping; blend well.
  • 4 Heat gelatin mixture in saucepan over medium heat for 1 to 2 minutes or until gelatin is dissolved, stirring constantly. Stir gelatin mixture into remaining raspberry puree in bowl. Add raspberry mixture to cream cheese mixture; stir until smooth. Pour mixture over cooled brownies. Refrigerate 30 to 40 minutes or until firm.
  • 5 To serve, let stand 5 to 10 minutes to soften. Cut into squares. If desired, top each serving with chocolate curls or 1 fresh raspberry. Store in refrigerator.
  • 1 Bake brownies as directed on package in 8-inch square pan, using oil, water and egg. Cool 45 minutes or until completely cooled.
  • 2 Place strainer over medium bowl; pour raspberries with syrup into strainer. Press raspberries with back of spoon through strainer to remove seeds; discard seeds. Place 1/2 cup raspberry puree in small saucepan. Sprinkle gelatin over puree; let stand 5 minutes to soften.
  • 3 Meanwhile, in large bowl, beat cream cheese until very soft. Add whipped topping; blend well.
  • 4 Heat gelatin mixture in saucepan over medium heat for 1 to 2 minutes or until gelatin is dissolved, stirring constantly. Stir gelatin mixture into remaining raspberry puree in bowl. Add raspberry mixture to cream cheese mixture; stir until smooth. Pour mixture over cooled brownies. Refrigerate 30 to 40 minutes or until firm.
  • 5 To serve, let stand 5 to 10 minutes to soften. Cut into squares. If desired, top each serving with chocolate curls or 1 fresh raspberry. Store in refrigerator.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
12g,
12%
),
Cholesterol
50mg
50%;
Sodium
240mg
240%;
Total Carbohydrate
51g
51%
(Dietary Fiber
3g
3%
  Sugars
37g
37%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
6%;
Calcium
2%;
Iron
10%;
Exchanges:
1 1/2 Starch; 2 Fruit; 3 1/2 Other Carbohydrate; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.