Brownie And Raspberry Parfaits Recipes

BROWNIE AND RASPBERRY PARFAITS

Steps:

• COMBINE raspberries and ¼ cup sugar in a medium bowl. Stir until well mixed. Set aside.
• COMBINE cream cheese and marshmallows in a medium microwave safe bowl,. Microwave for 30 seconds. Remove from microwave and stir to combine.
• PLACE a few brownie cubes in the bottom of 6 individual dessert cups.
• TOP brownies with 2 ½ tablespoons of cream cheese mixture, then about 3 tablespoons of raspberries.
• GARNISH with chocolate shavings and mint and enjoy!

BERRY BROWNIE PARFAITS

Steps:

• Beat pudding mix, milk and rum extract in medium bowl 2 minutes, using wire whisk. Refrigerate 10 minutes. Fold in whipped topping.
• Cut each brownie into 12 squares. For each serving, spoon about 2 tablespoons pudding mixture into 6- to 10-inch parfait glass. Top with 4 brownie pieces and 4 raspberries; press lightly. Repeat layers. Top each with 2 tablespoons pudding mixture. Refrigerate 30 minutes. Garnish with remaining raspberries.

RASPBERRY BROWNIE PARFAITS

Steps:

• In tall parfait cups, layer the brownie bites, pudding and raspberries.
• Keep chilled until ready to serve.
• Serve Raspberry Brownie Dessert Parfaits after a delicious supper.

BEST EVER CHOCOLATE RASPBERRY BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

CHOCOLATE RASPBERRY BROWNIE PARFAITS

Steps:

• Prepare brownies according to directions on box. Bake in a 9x13" pan as directed. Let cool completely. Once cooled, cut into small bite-sized pieces.
• Prepare instant pudding as directed on box.
• Wash raspberries.
• Layer brownies, pudding, and raspberries in glass or plastic cups (remember the plastic cups I used to make Individual Seven Layer Dips? Those cups work perfect for this!).
• I was able to make 8 (8oz) servings, but it just depends how big your cups are and how many layers you put in each cup.
• *I suggest making these and eating them immediately, otherwise the brownies start to get really soft (I thought the soft brownies were yummy, but my husband preferred them to be more fresh and chewy).
• Recipe adapted from $5 Dinners.