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Brownies and Chocolate-Raspberry Fondue

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  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 16
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Double your chocolate pleasure with a two-ingredient microwaved chocolate fondue and fudgy brownie dippers.
Created Nov 18, 2010
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  • 1 pkg Betty Crocker* Chocolate Chunk Supreme Brownie Mix
  • Water, vegetable oil and egg called for on brownie mix box
  • 1 tub Betty Crocker* Creamy Deluxe* Chocolate Frosting
  • 1/3 cup (75 mL) seedless raspberry preserves
  • Assorted fresh fruit (orange sections, whole strawberries, banana slices and raspberries) and marshmallows, as desired


  • 1
    Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch square pan with nonstick cooking spray or shortening. Make brownies as directed on box. Cool completely, about 1 hour. For 49 squares, cut into 7 rows by 7 rows.
  • 2
    In microwavable bowl, stir together frosting and preserves. Microwave uncovered on High about 20 seconds or until mixture can be stirred smooth. Pour into fondue pot. Keep warm over low heat, and serve within 1 hour.
  • 3
    Spear brownies and fruit with fondue forks; dip in fondue.

Expert Tips

  • Tip 1
    How-To: Line the pan with foil. After baking, lift out the cooled brownies for easy cutting.
  • Tip 2
    Success: Use a plastic knife to cut brownies more easily.

Nutrition Information

No nutrition information available for this recipe
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