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Steps
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.
In addition to the fresh raspberries, top these fudgy wedges with a dollop of whipped cream and a few toasted slivered almonds. Spectacular!
Betty’s mixes won gold. The Edison Best New Product Awards are given annually and are voted on by a not-for-profit group. Enjoy this recipe using one of the mixes.
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