| 1 | box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch) |
| Water, oil and eggs called for on brownie mix box |
| 1 | bag (10 oz) raspberry-flavored or semisweet chocolate chips |
| 1 1/4 | cups whipping cream |
| 1 | container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting |
| 1 | tablespoon whipping cream |
| Fresh raspberries, if desired |
| 1. | Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening (for easier cutting, line pan with foil, then grease foil on bottom only of pan). Make brownies as directed on box for 13x9-inch pan. Cool completely, about 1 hour. |
| 2. | Reserve 1/4 cup chocolate chips for drizzle. In large microwavable bowl, place remaining chocolate chips and 1 1/4 cups whipping cream. Microwave uncovered on High 2 to 3 minutes, stirring once every minute, until chocolate is melted. Stir until mixture is smooth. Refrigerate about 20 minutes or until slightly thickened. |
| 3. | Add frosting to chocolate mixture. Beat with electric mixer on high speed 1 to 2 minutes or until well blended and soft peaks form. Spread over cooled brownies, smoothing top. |
| 4. | In small microwavable bowl, microwave reserved 1/4 cup chocolate chips and 1 tablespoon whipping cream uncovered on High 30 to 45 seconds, stirring once, until mixture can be stirred smooth. Drizzle over frosting mixture. Refrigerate 1 to 2 hours or until set. |
| 5. | Cut into 12 squares; cut each square diagonally in half to make triangles. Garnish with raspberries. |
| Follow High Altitude directions on brownie mix box for 13x9-inch pan. |
|
| Fresh strawberries or chocolate-covered coffee beans instead of the raspberries are other tasty garnishes. |
Nutrition Information:
330 ( 150); 16g ( 7g, 2g); 30mg; 140mg; 42g ( 2g, 34g); 2g 4%; 0%; 4%; 8% 1/2 ; 2 1/2 ; 0 ; 3 3