Make-Ahead Brownie Delight

Ingredients

BROWNIE BASE

• 1 (20 1/2 ounce) package pillsbury classic fudge brownie mix

• 1/2 cup vegetable oil
• 1/4 cup water
• 2 eggs
• 3/4 cup large chocolate chips or semisweet chocolate chunk

FILLING

• 2 cups whipping cream
• 4 ounces cream cheese, softened (1/2 8oz, package)
• 1/4 cup powdered sugar
• 1/2 cup white chocolate chips

SAUCE

• 1 (10 ounce) package frozen raspberries in light syrup, thawed

• 3 tablespoons sugar
• 1 teaspoon cornstarch
• 1 cup fresh raspberry

Directions

1. 1

   Heat oven to 350°F Grease bottom and sides of 9-inch springform pan. Prepare brownies as directed on package, using oil, water and eggs. Stir in chocolate chips. Spread batter in greased pan.

2. 2

   Bake at 350F for 45-50 minutes or until center is almost set, Cool 1 hour or until completely cooled.

3. 3

   In large bowl, beat whipping cream until stiff peaks form. In large bowl, combine cream cheese and powdered sugar; beat until smooth. Stir in melted vanilla chips. Fold in 1/3 of the 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 - 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. 4

   Meanwhile, in food processor with metal blade or blender container, process raspberries with syrup until smooth. Strain to remove seeds. In small saucepan, combine 3 tablespoons sugar and cornstarch; stir in raspberry purée. Cool and stir over medium heat until mixture boils and thickens. Cool to room temperature,.

5. 5

   About 1 hour before serving, arrange fresh raspberries over filling. Refrigerate until serving time. With sharp knife, loosen dessert from sides of pan; remove sides of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator.