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Easy Raspberry Brownie Wedges

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Easy Raspberry Brownie Wedges
  • Prep Time 10 min
  • Total Time 0 min
  • Servings 12
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Juicy raspberries add fresh flavor to rich chocolate brownie wedges topped with cool sweetened cream.

Ingredients

3
cups raspberries
1
package (19.8 ounces) Betty Crocker™ fudge brownie mix
1/2
cup vegetable oil
2
eggs
1/2
cup whipping (heavy) cream
1
tablespoon sugar

Directions

  • 1 Heat oven to 350°. Spray pie plate, 9x1 1/4 inches, with cooking spray.
  • 2 Mash 1 cup of the raspberries, using fork. Stir mashed raspberries, brownie mix, oil and eggs in large bowl until blended. Stir in 1/2 cup whole raspberries. Spread in pie plate.
  • 3 Bake 45 to 50 minutes or until toothpick inserted 2 inches from side of pie plate comes out almost clean. Cool completely, at least 1 hour.
  • 4 Beat whipping cream and sugar in chilled small bowl with electric mixer on high speed until soft peaks form. Serve brownie wedges with whipped cream and remaining 1 1/2 cups raspberries.
Tips  

When time is at a premium, omit the whipping cream and sugar and top brownies with frozen (thawed) whipped topping or canned whipped cream topping.

Make the brownies ahead and cool completely, then wrap in foil until ready to use. For longer storage, freeze the brownies.

Delicious red raspberries work best in this dessert, but if you have golden raspberries, mix them with red raspberries for the garnish.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
535
(
Calories from Fat
290
)
Daily Value
Total Fat
32g
(
Saturated Fat
11g
)
Cholesterol
85mg
Sodium
30mg
Total Carbohydrate
63g
(
Dietary Fiber
5g
)
Protein
6g
Daily Value*:
Iron
12%
12%
Exchanges:
2 Starch; 6 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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