EASY RASPBERRY BROWNIE WEDGES
Juicy raspberries add fresh flavor to rich chocolate brownie wedges topped with cool sweetened cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°. Spray pie plate, 9x1 1/4 inches, with cooking spray.
- Mash 1 cup of the raspberries, using fork. Stir mashed raspberries, brownie mix, oil and eggs in large bowl until blended. Stir in 1/2 cup whole raspberries. Spread in pie plate.
- Bake 45 to 50 minutes or until toothpick inserted 2 inches from side of pie plate comes out almost clean. Cool completely, at least 1 hour.
- Beat whipping cream and sugar in chilled small bowl with electric mixer on high speed until soft peaks form. Serve brownie wedges with whipped cream and remaining 1 1/2 cups raspberries.
Nutrition Facts : Calories 535, Carbohydrate 63 g, Cholesterol 85 mg, Fat 6, Fiber 5 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 30 mg
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