Make Ahead Brownie Delight

I was going through some old work papers, and found this recipe. I saw it and knew that it was one I had to keep and make soon. I made it recently for a work function - it was a hit. We considered having a party this week, just to eat this again! Unfortunately I didn't get a picture, and mine didn't look quite this nice, but I'm sure it tasted just as good.



Before we begin, my notes: I used some random Pillsbury brownie mix, because I didn't find Rich & Moist. I also didn't find vanilla chips, so just used vanilla extract w/ the cream cheese instead. I think the vanilla chips would make it a bit thicker and creamy, but it didn't seem to be a problem without them. I used frozen raspberries on top instead of fresh, and raspberry jam slightly thinned and whisked til smooth instead of making a sauce from the frozen, sugar, and cornstarch. I also didn't make the fancy piped side, I just slapped it all on the top. I don't think it was worse for any of those substitutions. I think it tasted a bit better the second day in (more moist).

Make Ahead Brownie Delight

1 pkg (1lb 3.5oz) Pillsbury Rich & Moist Fudge Brownie Mix
1/2 c oil
1/4 c water
2 eggs
3/4 c large chocolate chips or chunks
2 c whipping cream
4 oz cream cheese, softened
1/4 c powdered sugar
1/2 c white vanilla chips, melted
1 10oz pkg frozen raspberries, thawed
3 TBSP sugar
1 tsp cornstarch
1 c fresh raspberries

Heat oven to 350 degrees. Grease bottom and sides of 9 inch springform pan. In large bowl, combine brownie mix, oil, water, and eggs. Beat 50 strokes with spoon. Stir in chocolate chips. Spread batter in greased pan.

Bake 350 degrees for 45-50 minutes or until center is almost set. Cool 1 hour or until completely cooled.

In a large bowl, beat 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 the whipped cream. Reserve 1 cup mixture for piped edge; spread remaining mixture over brownie. Using decorator bag fitted with star tip (1/4 to 3/8 inch opening), pipe decorative edge around brownie, making sure border doesn´t touch side of pan. Cover; refrigerate at least 2 hours.

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 TBSP sugar and cornstarch; stir in raspberry puree. Cook stir over medium heat until mixture boils and thickens. Cool to room temperature.

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.

Serves 16.