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My review
Red Raspberry Chocolate Brownie
SMUCKER'S®
"Swirled raspberry cream tops these brownies for an easy but beautiful dessert. For an elegant touch, serve on a pool of chocolate syrup."
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Ingredients
servings 509 calsOriginal recipe yields 16 servings
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Directions
{{model.addEditText}} Print- Heat oven to 350 degrees F. Spray an 8 or 9-inch round springform pan with non-stick cooking spray.
- Prepare brownie mix according to package directions. Spread batter evenly into springform pan. Bake 45 to 48 minutes for 8-inch; 36 to 38 minutes for 9-inch pan; cool.
- Beat cream cheese with an electric mixer on medium speed until fluffy. Beat in raspberry preserves and then whipped topping until well blended. Spread evenly over cooled brownies.
- Create swirls in the raspberry cream using the tines of a fork. Refrigerate 2 hours before serving.
- To serve, pour 2 to 3 tablespoons chocolate syrup on each dessert plate and top with frosted brownie.
Nutrition Facts
Per Serving: 509 calories; 21.9 g fat; 74.8 g carbohydrates; 3.6 g protein; 15 mg cholesterol; 165 mg sodium. Full nutrition
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Reviews
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4/14/2010
These turned out pretty well! I used raspberry jam because my grocery store is small and didn't have preserves. I microwaved the jam a little to make it blend better and saved some to swirl on t...
3/18/2012
Great Recipe! Made with home made whipped topping instead of the frozen stuff! though it made double the topping and made much more fluffy! I froze the extra and you can use to fill cupcakes or ...
9/17/2013
I made these for a friend's birthday who loves raspberry and chocolate anything. We ate these up in no time. Next time, I'll double the batch because they went too quick!