Alicia gave me this recipe and it is SO good. Its fantastic because you make it ahead and so its just ready when you want it!
Prep Time: 20 minutes (Ready in 4 hours)
INGREDIENTS:
Brownie Base:
1 (1 lbs, 3.5 oz) package Pillsbury Rich & Moist Fudge Brownie Mix
½ C oil
¼ C water
2 eggs
¾ C large chocolate chips or chunks
Filling:
2 C whipping cream
4 oz cream cheese, softened
¼ C powdered sugar
½ C white vanilla chips, melted Sauce1
(10-oz) package frozen raspberries in syrup, thawed
3 T sugar
1 tsp cornstarch
1 C fresh raspberries
DIRECTIONS:
Heat oven to 350 F. Grease bottom and sides of 9-inch spring form pan. In large bowl, combine brownie mix, oil, water and eggs; beat 50 strokes with spoon. Stir in chocolate chips. Spread batter in greased pan.Bake at 350 F for 45 to 50 minutes or until center is almost set. Cool 1 hour or until completely cooled.
In large bowl, beat 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 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.
Meanwhile, in food processor bowl with metal blade or blender container, process raspberries with syrup until smooth. Strain to remove seeds. In small saucepan, combine 3 T sugar and cornstarch; stir in raspberry puree. Cook 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. 16 servings High Altitude (above 3500 feet):Add 1/3 cup flour to dry brownie mix. Bake as directed above.To prevent scorching, melt vanilla chips carefully over LOW heat. For best results, follow package directions. Adding ¼ tsp vegetable oil to the chips before melting may improve the melted mixture.
For the creamiest, smoothest filling, the cream cheese mixture and the melted chips should be the same temperature when you combine them.
Make-Ahead Tip: This dessert can be made several weeks ahead. Prepare the brownie base and filling as directed in the recipe. Top the brownie with filling as directed in the recipe and store it tightly covered, in the freezer.
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