Easy Raspberry Brownie Wedges

  • Prep 10 min
  • Total 0 min
  • Servings 12

Ingredients

  • 3 cups raspberries
  • 1 box Betty Crocker™ Dark Chocolate Fudge Brownie Mix
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 cup whipping (heavy) cream
  • 1 tablespoon sugar

Steps

  • 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.

  • 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.
  • Make the brownies ahead and cool completely, then wrap in foil until ready to use. For longer storage, freeze the brownies.
  • Delicious red raspberries work best in this dessert, but if you have golden raspberries, mix them with red raspberries for the garnish.

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved