Make-ahead Brownie Delight

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 16
• 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 3/4 cup semisweet chocolate chunk
• 2 cups whipping cream
• 4 ounces cream cheese, softened (1/2 8oz, package)
• 1/4 cup powdered sugar
• 1/2 cup chocolate chips
• 1 (10 ounce) package frozen raspberries in light syrup, thawed
• 3 tablespoons sugar
• 1 teaspoon cornstarch
• 1 cup fresh raspberry

Recipe

• 1 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.
• 2 bake at 350f for 45-50 minutes or until center is almost set, cool 1 hour or until completely cooled.
• 3 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.
• 4 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,.
• 5 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.