RASPBERRY BROWNIE DESSERT
This is such an easy dessert that everyone goes crazy over! I have brought it to church and work potlucks, and everyone always begs for more. The recipe is so easy-it goes together in a snap. -Ann Vick, Rosemount, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 18 servings.
Number Of Ingredients 4
Steps:
- Prepare and bake brownies according to package directions, using a greased 13x9-in. baking pan. Cool completely on a wire rack. , In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick. In a small bowl, beat remaining cream until stiff peaks form; fold into pudding. Carefully spread over brownies; top with pie filling. Cover and refrigerate for at least 2 hours before cutting.
Nutrition Facts : Calories 333 calories, Fat 20g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 225mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
MINI DESSERT BROWNIES WITH RASPBERRIES
My daughter wanted brownies with raspberries for her class as a treat for her birthday and since I did not want to make huge brownies for all the kids I came up with these mini desserts.
Provided by barbara
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 2h58m
Yield 28
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup mini muffin pan and an 8-inch square pan with 1 teaspoon butter and 1 teaspoon flour each.
- Melt 1 cup butter in a large saucepan over medium heat. Remove from heat; stir in sugar, eggs, and vanilla extract until smooth. Fold in 1 cup flour, cocoa powder, baking powder, and salt gently.
- Spoon batter into the prepared muffin cups using a small ice cream scoop, filling each 3/4 full. Pour remaining batter into the square pan.
- Bake both pans in the preheated oven until a toothpick inserted into the center comes out with only a few crumbs attached, about 12 minutes for the mini muffins and 20 minutes for the square pan. Remove from oven and cool in the pan for 5 minutes.
- Transfer round brownies to a wire rack to cool. Let 8-inch pan of brownies cool in the pan, about 2 hours. Cut into 16 small squares.
- Heat cream in a small saucepan over medium heat until it almost boils, about 3 minutes.
- Place chopped chocolate into a bowl. Pour hot cream over chocolate and whisk until smooth. Cool until thickened, about 2 hours.
- Place a dollop of ganache onto each brownie piece. Top each with 1 raspberry.
Nutrition Facts : Calories 162.9 calories, Carbohydrate 17.6 g, Cholesterol 48.8 mg, Fat 10 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 6 g, Sodium 90 mg, Sugar 12.4 g
RASPBERRY BROWNIE DESSERT
I don't bake very much, but this recipe really caught my eye. It's from the March/April 2007 Simple and Delicious magazine. I couldn't find the white chocolate instant pudding so I used French vanilla and it came out outstanding. It's an awesome dessert! The passive cook time includes time to allow the brownies to cool, and chill.
Provided by cookCol
Categories Bar Cookie
Time 3h10m
Yield 15-18 serving(s)
Number Of Ingredients 7
Steps:
- Prepare and bake brownies according to pkg directions,using eggs, water and vegetable oil and using a greased 13x9x2" baking pan.
- Cool completely on wire rack.
- In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick.
- In a small bowl beat remaining cream until stiff peaks form; fold into pudding.
- Carefully spread pudding mixture over cooled brownies; top with pie filling.
- Cover and refrigerate for at least 2 hours before cutting.
Nutrition Facts : Calories 363.5, Fat 24.8, SaturatedFat 9.6, Cholesterol 85.8, Sodium 142, Carbohydrate 32, Sugar 19.8, Protein 3.8
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