Prep Time 20m
Cook Time 35m
Ready Time 100m
Yield 12 servings

  • 1 box (18.4 oz.) Pillsbury™ Family Size Milk Chocolate Brownie Mix
  • 2/3 cup Crisco® Pure Canola Oil
  • 1/4 cup water
  • 4 Eggland's Best eggs
  • 1 package (8 oz.) cream cheese, softened
  • 1 cup Smucker's® Seedless Red Raspberry Jam
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 1 jar (11.75 oz.) Smucker's® Hot Fudge Topping
  • 1/2 cup fresh red raspberries
  • Fresh mint sprigs
  • 1 quart vanilla ice cream, if desired
Preparation Directions
  • Step 1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
  • Step 2In large bowl, stir brownie mix, oil, water and 2 of the eggs 50 strokes with spoon. Pour into baking dish.
  • Step 3In medium bowl, beat cream cheese and jam with electric mixer on medium speed until well mixed. Beat in remaining 2 eggs, the sour cream and vanilla until well mixed (mixture will be runny). Pour over brownie batter. Swirl mixtures slightly with a spoon or tip of knife for marbled design.
  • Step 4Bake 35 to 50 minutes or until edges are golden brown and center is puffed and set when lightly touched.
  • Step 5Warm jar of fudge topping as directed on label. Pour evenly over cake, spreading to cover if necessary. Cool 30 to 45 minutes before serving. Garnish with raspberries and mint sprigs. Serve with ice cream.
High Altitude (3500-6500 ft)
  • Step 1Make brownies following High Altitude package directions. Bake 40 to 50 minutes.
Bake-Off is a registered trademark of General Mills ©2008Eggland's Best is a registered trademark of Eggland's Best, Inc.
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