Best Raspberry Brownie Dessert Recipes

RASPBERRY BROWNIE DESSERT

Raspberry Brownie Dessert image

This is such an easy dessert that everyone goes crazy over! I have brought it to church and work potlucks, and everyone always begs for more. The recipe is so easy-it goes together in a snap. -Ann Vick, Rosemount, Minnesota

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 18 servings.

Number Of Ingredients 4

Ingredients

1 package fudge brownie mix (13-inch x 9-inch pan size)
2 cups heavy whipping cream, divided
1 package (3.3 ounces) instant white chocolate pudding mix
1 can (21 ounces) raspberry pie filling

Steps:

Prepare and bake brownies according to package directions, using a greased 13x9-in. baking pan. Cool completely on a wire rack. , In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick. In a small bowl, beat remaining cream until stiff peaks form; fold into pudding. Carefully spread over brownies; top with pie filling. Cover and refrigerate for at least 2 hours before cutting.

Nutrition Facts : Calories 333 calories, Fat 20g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 225mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.

RASPBERRY BROWNIE DESSERT

Raspberry Brownie Dessert image

I don't bake very much, but this recipe really caught my eye. It's from the March/April 2007 Simple and Delicious magazine. I couldn't find the white chocolate instant pudding so I used French vanilla and it came out outstanding. It's an awesome dessert! The passive cook time includes time to allow the brownies to cool, and chill.

Provided by cookCol

Categories Bar Cookie

Time 3h10m

Yield 15-18 serving(s)

Number Of Ingredients 7

Ingredients

1 (21 ounce) package fudge brownie mix
3 large eggs
1/4 cup water
1/2 cup vegetable oil
2 cups heavy whipping cream, divided
1 (3 1/3 ounce) package instant white chocolate pudding and pie filling mix
1 (21 ounce) can raspberry pie filling

Steps:

Prepare and bake brownies according to pkg directions,using eggs, water and vegetable oil and using a greased 13x9x2" baking pan.
Cool completely on wire rack.
In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick.
In a small bowl beat remaining cream until stiff peaks form; fold into pudding.
Carefully spread pudding mixture over cooled brownies; top with pie filling.
Cover and refrigerate for at least 2 hours before cutting.

Nutrition Facts : Calories 363.5, Fat 24.8, SaturatedFat 9.6, Cholesterol 85.8, Sodium 142, Carbohydrate 32, Sugar 19.8, Protein 3.8