Easy Raspberry Brownie Wedges

Easy Raspberry Brownie Wedges

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

Prep Time

10

Minutes

Total Time

00

Minutes

Makes

12

servings

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
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
When time is at a premium, omit the whipping cream and sugar and top brownies with frozen (thawed) whipped topping or canned whipped cream topping.
Do-Ahead
Make the brownies ahead and cool completely, then wrap in foil until ready to use. For longer storage, freeze the brownies.
Special Touch
Delicious red raspberries work best in this dessert, but if you have golden raspberries, mix them with red raspberries for the garnish.

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*:
    Exchanges:
    • 2 Starch;
    • 6 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.