Prep Time 30m
Cook Time 55m
Ready Time 180m
Yield 8 to 10 servings


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1 (19.5 oz.) box Pillsbury™ Family Size Chocolate Fudge Brownie Mix
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 1/4 cup water
  • 2 large eggs
  • 3/4 cup Smucker's® Red Raspberry Preserves
  • 1 (13.5 oz.) can Pillsbury™ Easy Frost™ Decadent Chocolate Fudge Flavored No-Fuss Frosting
Preparation Directions
  • Step 1Heat oven to 350°F. Coat bottom only of 8-inch springform pan or 8-inch round cake pan with no-stick cooking spray.
  • Step 2Prepare brownie mix as directed on package using the oil, water and eggs. Bake 50 to 55 minutes. Cool 10 minutes. Run knife around edges of brownie, remove outer sleeve from springform pan. If using round cake pan, invert brownie onto cooling rack, then turn right side up. Cool completely.
  • Step 3Spread preserves over cooled brownie to within 1/2-inch of edge.
  • Step 4Point five-star tip of at a 45° angle to outer edge of brownie. Press nozzle, creating a ribbon of frosting as you move across the middle of the brownie, dividing it in half. Add 3 more equally spaced ribbons, about 1/2-inch apart, on each side of center ribbon. Turn brownie a quarter turn to the right. Create another ribbon across the middle, overlapping the previous ribbons. Add 3 more ribbons, about 1/2-inch apart, on each side of center ribbon.
  • Step 5Make a zig-zag border by pointing five-star tip straight down at edge of brownie. Press nozzle, moving it quickly in a zig-zag motion, about 3/4-inch wide, all around the edge, being careful not to run off the outer edge.
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