Make-Ahead Brownie Delight Recipe #380035
This is such a "Delightful" Dessert to have for any meal, so easy to make and simply delicious!!
20 min | 20 min prep
SERVES 16
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
- 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.
- Bake at 350F for 45-50 minutes or until center is almost set, Cool 1 hour or until completely cooled.
- 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.
- 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,.
- 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.
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5 stars