Prep Time 35m
Cook Time 10m
Ready Time 80m
Yield 12 sandwich cookies


Ingredients
  • 1 box (15.5 oz) Pillsbury™ Chocolatier Collection™ Chocolate Walnut Premium Brownie Mix
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 cup LAND O LAKES® Unsalted or Salted Butter, melted
  • 1 Eggland's Best egg
  • 1 teaspoon vanilla
  • 1/4 cup plus 2 tablespoons Smucker's® Red Raspberry Preserves
  • 2 to 4 teaspoons Domino® or C&H® Confectioners Powdered Sugar
  • 12 fresh raspberries (about 1/2 cup)
Preparation Directions
  • Step 1Heat oven to 375°F. In large bowl, stir together brownie mix and flour. Add butter, egg and vanilla; stir until blended. Let dough stand 15 minutes for easier handling.
  • Step 2Shape dough into 24 (about 1 1/2-inch) balls (dough will be soft). Place 2 inches apart on ungreased large cookie sheet.
  • Step 3Bake 10 to 13 minutes or until set and tops appear dry. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • Step 4Spread 1 1/2 teaspoons preserves on bottom of 1 cookie; top with another cookie, bottom side down. Repeat with remaining cookies. Sprinkle powdered sugar through fine-mesh strainer or sieve over cookies. Place on serving platter; garnish as desired with raspberries.
High Altitude (3500-6500 ft)
  • Step 1Heat oven to 350ºF. Decrease butter to 1/3 cup.
Bake-Off is a registered trademark of General Mills ©2008®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc. Eggland's Best is a registered trademark of Eggland's Best, Inc. Domino is the registered trademark of American Sugar Refining, Inc. Yonkers, NY 10750 C&H is a registered trademark of C&H Sugar Company, Crockett, CA
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