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Recipe

Easy Raspberry Brownie Wedges

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Juicy raspberries add fresh flavor to rich chocolate brownie wedges topped with cool sweetened cream.

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PREP TIME 10 Min
TOTAL TIME
SERVINGS 12

3: cups raspberries

1: package (19.8 ounces) Betty Crocker® fudge brownie mix

1/2: cup vegetable oil

2: eggs

1/2: cup whipping (heavy) cream

1: tablespoon sugar

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1 Heat oven to 350°. Spray pie plate, 9x1 1/4 inches, with cooking spray.
2 Mash 1 cup of the raspberries, using fork. Stir mashed raspberries, brownie mix, oil and eggs in large bowl until blended. Stir in 1/2 cup whole raspberries. Spread in pie plate.
3 Bake 45 to 50 minutes or until toothpick inserted 2 inches from side of pie plate comes out almost clean. Cool completely, at least 1 hour.
4 Beat whipping cream and sugar in chilled small bowl with electric mixer on high speed until soft peaks form. Serve brownie wedges with whipped cream and remaining 1 1/2 cups raspberries.

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Nutrition Information:

1 Serving (1 Serving)

Calories 535

(Calories from Fat 290),

Total Fat 32g

(Saturated Fat 11g,

Cholesterol 85mg;
Sodium 30mg;
Total Carbohydrate 63g

(Dietary Fiber 5g,

Protein 6g;

Percent Daily Value*:

Iron 12 %;

Exchanges:

2 Starch;
6 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Posted 8/19/2010 12:24:01 PM REPORT ABUSE Galey62 said:

Rating:

My husband and I went to Maine a few weeks ago and picked some wild raspberries. I chose this recipe to use them in and this is such a delicious dessert. My husband loves raspberries and we thought this was so good that I am preparing it again for him to take to camp to share with some of his friends. Thanks again for a super recipe!!!!!!

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