Make-Ahead Brownie Delight

 

1

box (1 lb 2.3 oz) fudge brownie mix

1/2

cup vegetable oil

1/4

cup water

2

eggs

3/4

cup large chocolate chips or chunks

2

cups whipping cream

4

oz cream cheese, softened

1/4

cup powdered sugar

1/2

cup white vanilla baking chips, melted

1

package (10 oz) frozen raspberries in syrup, thawed

3

tablespoons sugar

1

teaspoon cornstarch

1

cup fresh raspberries

• 1 Heat oven to 350°F. Grease bottom and sides of 9-inch springform pan. In large bowl, beat brownie mix, oil, water and eggs 50 strokes with spoon. Stir in chocolate chips. Spread batter in pan.
• 2 Bake 40 to 45 minutes or until center is almost set. Cool 1 hour or until completely cooled.
• 3 In large bowl, beat cream until stiff peaks form. In another large bowl, beat cream cheese and powdered sugar until smooth. Stir in melted vanilla baking chips. Fold in 1/3 of whipped cream; fold in remaining whipped cream. Reserve 1 cup mixture for piped edge; spread remaining mixture over brownie. Using decorating bag fitted with star tip (1/4 to 3/8-inch opening), pipe decorative border around edge of brownie, making sure border doesn't touch side of pan. Cover; refrigerate at least 2 hours.
• 4 Meanwhile, in food processor bowl with metal blade or blender container, process raspberries with syrup until smooth. Strain to remove seeds. In small saucepan, mix 3 tablespoons sugar, the cornstarch and raspberry purée. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature.
• 5 About 1 hour before serving, arrange fresh raspberries over filling. Refrigerate until serving time. With sharp knife, loosen dessert from side of pan; remove side of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator.