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Make-Ahead Brownie Delight

Name: Make-Ahead Brownie Delight
Prep time: 20 min
Total time: 4 h
Yield: 16
Ingredients: 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; 2 cups whipping cream; 4 oz cream cheese, softened; 1/4 cup powdered sugar; 1/2 cup white vanilla baking chips, melted; 1 package (10 oz) frozen raspberries in syrup, thawed; 3 tablespoons sugar; 1 teaspoon cornstarch; 1 cup fresh raspberries

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Prep 20 min
Total 4 hr 0 min
Ingredients 13
Servings 16

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Enjoy this delicious brownie served with raspberry sauce – a wonderful dessert that can be made several weeks ahead!

By Pillsbury Kitchens

Updated Mar 6, 2014

Ingredients

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

Steps

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

Bake 40 to 45 minutes or until center is almost set. Cool 1 hour or until completely cooled.
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

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

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.

Tips from the Pillsbury Kitchens

tip 1
If you don't have a springform pan, you can make this dessert in a 12x8-inch pan.
tip 2
To prevent scorching, melt vanilla chips carefully over low heat. For best results, follow package directions. Adding 1/4 teaspoon vegetable oil to the chips before melting may improve the melted mixture.
tip 3
This dessert can be made several weeks ahead. Prepare the brownie base and filling as directed in the recipe. Top the brownie with filling as directed in recipe and store it, tightly covered, in the freezer. Allow the dessert to thaw completely in the refrigerator. Top with the raspberries and sauce shortly before serving it.

Nutrition Information

340 Calories, 27g Total Fat, 2g Protein, 21g Total Carbohydrate, 17g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 340

Calories from Fat: 240

Total Fat: 27g; 42%

Saturated Fat: 12g; 62%

Trans Fat: 1/2g

Cholesterol: 70mg; 24%

Sodium: 60mg; 3%

Potassium: 120mg; 3%

Total Carbohydrate: 21g; 7%

Dietary Fiber: 2g; 7%

Sugars: 17g

Protein: 2g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 4%; 4%

Calcium: 6%; 6%

Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;