Raspberry Bash Brownies Recipe
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Raspberry Bash Brownies
A brownie mix makes this spectacular raspberry dessert simple to fix. Use fresh raspberries when they're available, otherwise use frozen berries.

1 19-1/2-oz. pkg. brownie mix
2 8-oz. pkg. cream cheese, softened
1 cup sugar
1/4 cup all-purpose flour
1 tsp. vanilla
4 eggs
1 cup white baking pieces (6 oz.)
1 cup semisweet chocolate pieces (6 oz.)
2 cups fresh or loose-pack frozen raspberries

Generously butter a 10-inch springform pan; set aside. Prepare brownie mix according to package directions for fudge brownies. Spread half of the batter into bottom of prepared pan; set aside.

In a large bowl, beat cream cheese, sugar, flour, and vanilla with an electric mixer on medium speed until smooth. Add eggs; beat just until mixed.

Spread cream cheese mixture over brownie layer. Spread remaining brownie mixture over cream cheese layer. Swirl with a knife or spatula to marble. Sprinkle with white baking pieces and chocolate pieces. Sprinkle with raspberries.

Bake in a 350 degree F oven for 1 hour 20 minutes (center will still jiggle slightly). Cool 30 minutes on a wire rack. Loosen and remove side of pan. Cover and chill in refrigerator for at least 4 hours or up to 24 hours. Let stand at room temperature for 10 minutes before serving.

Makes 16 servings.




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