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5

Raspberry-Filled Brownie Delights

32 Ratings

8 Comments

Prep 35 min
Total 1 hr 20 min
Ingredients 8
Servings 12

A brownie mix makes quick work of chocolate sandwich cookies with a yummy raspberry filling. MORE+ LESS-

Bake-Off® Contest 43, 2008

Teresa Ralston

New Albany, Ohio

Ingredients

box (15.5 oz) Pillsbury™ Chocolate Chunk Brownie Mix

1/4

cup Pillsbury BEST® All Purpose Flour

1/2

cup unsalted or salted butter, melted

egg

teaspoon vanilla

1/4

cup plus 2 tablespoons red raspberry preserves

to 4 teaspoons powdered sugar

fresh raspberries (about 1/2 cup)

Steps

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1

Heat oven to 375°F. In large bowl, stir together brownie mix and flour. Add butter, egg and vanilla; stir until blended. Let dough stand 15 minutes for easier handling.
2

Shape dough into 24 (about 1 1/2-inch) balls (dough will be soft). Place 2 inches apart on ungreased large cookie sheet.
3

Bake 10 to 13 minutes or until set and tops appear dry. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
4

Spread 1 1/2 teaspoons preserves on bottom of 1 cookie; top with another cookie, bottom side down. Repeat with remaining cookies. Sprinkle powdered sugar through fine-mesh strainer or sieve over cookies. Place on serving platter; garnish as desired with raspberries.

Nutrition Information

Nutrition Facts

Serving Size: 1 Sandwich Cookie

Calories: 280
Calories from Fat: 110

% Daily Value

Total Fat: 13g; 20%
Saturated Fat 7g 35% Trans Fat 1g
Cholesterol: 35mg; 12%
Sodium: 105mg; 4%
Potassium: 15mg; 0%
Total Carbohydrate: 39g; 13%
Dietary Fiber 0g 0% Sugars 25g
Protein: 2g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 6%; 6%

Exchanges:

1/2 Starch; 0 Fruit; 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; 2 1/2 Fat;