Easy Raspberry Brownie Wedges

  • Prep 10 min
  • Total 0 min
  • Ingredients 6
  • Servings 12

Ingredients

3
cups raspberries
1
package (19.8 ounces) fudge brownie mix
1/2
cup vegetable oil
2
eggs
1/2
cup whipping (heavy) cream
1
tablespoon sugar

Steps

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  • 1
    Heat oven to 350°. Spray pie plate, 9x1 1/4 inches, with cooking spray.
  • 2
    Mash 1 cup of the raspberries, using fork. Stir mashed raspberries, brownie mix, oil and eggs in large bowl until blended. Stir in 1/2 cup whole raspberries. Spread in pie plate.
  • 3
    Bake 45 to 50 minutes or until toothpick inserted 2 inches from side of pie plate comes out almost clean. Cool completely, at least 1 hour.
  • 4
    Beat whipping cream and sugar in chilled small bowl with electric mixer on high speed until soft peaks form. Serve brownie wedges with whipped cream and remaining 1 1/2 cups raspberries.

Notes









Tips

Expert Tips

  • When time is at a premium, omit the whipping cream and sugar and top brownies with frozen (thawed) whipped topping or canned whipped cream topping.
  • Make the brownies ahead and cool completely, then wrap in foil until ready to use. For longer storage, freeze the brownies.
  • Delicious red raspberries work best in this dessert, but if you have golden raspberries, mix them with red raspberries for the garnish.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
535
Calories from Fat
290
% Daily Value
Total Fat
32g
Saturated Fat
11g
Cholesterol
85mg
Sodium
30mg
Total Carbohydrate
63g
Dietary Fiber
5g
Protein
6g
% Daily Value*:
Iron
12%
12%
Exchanges:
2 Starch; 6 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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