| 1 | box (16 oz) Betty Crocker® Gluten Free brownie mix |
| 1/4 | cup butter, melted |
| 2 | eggs |
| 1/3 | cup whipping cream |
| 1/2 | cup semi-sweet chocolate chips |
| 1 | cup fresh raspberries or sliced strawberries |
| 1. | Heat oven to 350°F. Spray bottom only of 8-inch springform pan with cooking spray. |
| 2. | In medium bowl, stir brownie mix, butter and eggs until well blended. Spread in pan. |
| 3. | Bake 26 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; cool 10 minutes. Run knife around edge of pan to loosen; remove side of pan. Cool completely, about 1 hour. |
| 4. | In 1-quart saucepan, heat whipping cream over medium-low heat until hot. Remove from heat; stir in chocolate chips until melted and smooth. Let stand 15 minutes to thicken. Carefully pour chocolate mixture onto top center of brownie; spread just to edge. Cut into wedges. Serve with raspberries. |
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| Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. |
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| In addition to the fresh raspberries, top these fudgy wedges with a dollop of whipped cream and a few toasted slivered almonds. Spectacular! |
Nutrition Information:
270 ( 100); 11g ( 7g, 0g); 55mg; 110mg; 38g ( 1g, 27g); 2g 4%; 4%; 0%; 20% 1 ; 1 1/2 ; 0 ; 2 2 1/2