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Make-Ahead Brownie Delight

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Make-Ahead Brownie Delight
  • Prep 20 min
  • Total 4 hr 0 min
  • Servings 16
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Enjoy this delicious brownie served with raspberry sauce -a wonderful dessert that can be made several weeks ahead!
Sep 8, 2014

Ingredients

  • Brownie Base
  • 1 pkg Betty Crocker* Chocolate Chunk Supreme Brownie Mix
  • 1/4 cup (50 mL) vegetable oil
  • 1/4 cup (50 mL) water
  • 2 eggs
  • Filling
  • 2 cups (500 mL) whipping cream
  • 1/2 pkg (250 g) cream cheese, softened
  • 1/4 cup (50 mL) icing sugar
  • 1/2 cup (125 mL) white vanilla baking chips, melted
  • Sauce
  • 1 pkg (340 g) individually frozen raspberries, thawed
  • 2 tbsp (25 mL) water
  • 3 tbsp (45 mL) granulated sugar
  • 1 tsp (5 mL) cornstarch
  • 1 cup (250 mL) fresh raspberries

Steps

  • 1
    Heat oven to 350ºF. Grease bottom and sides of 9-inch springform pan. In large bowl, stir 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 centre 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 icing 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 until smooth. Strain to remove seeds. In small saucepan, mix 3 tablespoons sugar, water, 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.

Nutrition Information

No nutrition information available for this recipe
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