Make-Ahead Brownie Delight

Prep Time: 20 minutes
Yield: 16 servings

Ingredients:

BROWNIE BASE
1 package Pillsbury® Classic Fudge Brownie
1/2 cup Crisco® Vegetable Oil
1/4 cup water
2 eggs
3/4 cup large chocolate chips or chunks

FILLING
2 cups whipping cream
4 ounces cream cheese, softened
1/4 cup powdered sugar
1/2 cup white baking chips, melted

SAUCE
1 package (10-oz.) frozen raspberries in syrup, thawed
3 tablespoons sugar
1 teaspoon cornstarch
1 cup fresh raspberries

Preparation Instructions:

1. Heat oven to 350° F. Grease bottom and sides of 9-inch springform pan. Prepare brownies as directed on package, using oil, water and eggs. Stir in chocolate chips. Spread batter in greased pan.

2. Bake at 350° F. for 45 to 50 minutes or until center is almost set. Cool 1 hour or until completely cooled.

3. In large bowl, beat whipping cream until stiff peaks form. In large bowl, combine cream cheese and powdered sugar; beat until smooth. Stir in melted vanilla 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, combine 3 tablespoons sugar and cornstarch; stir in raspberry puree. 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 sides of pan; remove sides of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator.

High Altitude: (Above 3500 Ft.)
Add 1/3 cup flour to dry brownie mix. Bake as directed above.