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.

  • 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
  • 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.
  • 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.
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