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Recipe

Easy Raspberry Brownies

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Based on a fudgy brownie mix, these quick-to-fix brownies combine the best of sweet flavors and chewy textures. Mmm!

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( 36 Ratings)

36 Ratings

5 Stars 36%

4 Stars 31%

3 Stars

2 Stars 11%

1 Stars 14%

Member Reviews ( 15 )

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PREP TIME 15 Min
TOTAL TIME 3 Hr
SERVINGS 18

1: box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix

: Water, vegetable oil and eggs called for on brownie mix box

1: package (8 oz) cream cheese, softened

1/2: cup powdered sugar

1/2: cup raspberry preserves

1: oz unsweetened baking chocolate

1: tablespoon butter or margarine

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1 Heat oven to 350ºF. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
2 Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
3 Place chocolate and butter in small microwavable bowl. Microwave uncovered on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. For 18 brownies, cut 6 rows by 3 rows. Store covered in refrigerator.

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Expert Tips

If you don't have vegetable oil on hand, you can use melted margarine or butter to make the brownies.

Do you prefer brownies with a more cakelike texture? If so, prepare the mix with 3 eggs instead of 2.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Brownie)

Calories 290

(Calories from Fat 140),

Total Fat 16g

(Saturated Fat 5g,
Trans Fat 0g),

Cholesterol 40mg;
Sodium 150mg;
Total Carbohydrate 35g

(Dietary Fiber 1g,
Sugars 25g),

Protein 3g;

Percent Daily Value*:

Exchanges:

1/2 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 Fat;

Carbohydrate Choices:

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

Review & Comments

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1 - 3 of 15 Reviews View All

Posted 11/21/2012 8:09:11 PM REPORT ABUSE TheCourtJester said:

Rating:

I agree with one of the previous comments that the raspberry cream cheese frosting is too gooey moist -- It will never harden up enough to remove the desire to eat the brownie with a fork. Putting the semi-sweet chocolate drizzle over the top gives it a very hard surface which makes it possible to cover it with plastic wrap and not have the plastic wrap stick and become messy. However, if you use too much drizzle, it becomes an interesting project to cut. The semi-sweet drizzle balances out the tart and cheesy taste of the cream cheese and does not need any powdered sugar. I was not particularly fond of the cream cheese frosting because of its "sophisticated", somewhat sour flavor, and I think a lot of kids would much prefer an old-fashioned base of powdered-sugar frosting mixed with the raspberry preserves (or jam for those fussy kids who might not like those crunchy little seeds). But all in all, the brownies were delicious! It's hard to beat the combination of raspberries and chocolate!

This reply was: Helpful Inspiring

Posted 12/22/2010 6:58:54 PM REPORT ABUSE mad231dyg said:

Rating:

This recipe was fabulous!! Some people who complain about seeds- just get seedless jam! That's what I did and I couldn't stop eating them!! I hope there is some left for my family when they come down....tomorrow.... :)I really couldn't have asked for a better dessert!!!!! :D PERFECT.

This reply was: Helpful Inspiring

Posted 12/10/2010 12:10:57 PM REPORT ABUSE jgbc0610 said:

Rating:

I made these the other night for a friends BD and everyone said they were delicious. Chocolate and raspberry is such a good combination. The only change I made was to add some sugar to the chocolate butter drizzle. The raspberry cream cheese frosting was the right thickness for spreading. I used a thick raspberry preserve/spread. Will definitely make again.

This reply was: Helpful Inspiring