Heat oven to 350 degrees F. Grease bottom and sides of 9-inch springform pan. Prepare brownies as directed on package, using oil, water, and eggs. Stir in chocolate chips. Spread batter in greased pan. Bake at 350 degrees F. for 45 to 50 minutes or until center is almost set. Cool 1 hour or until completely cooled.
In large bowl, beat whipping 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 whipped cream; fold in remaining whipped cream. Reserve 1 cup mixture for piped edge; spread remaining mixture over brownie. Using decorating bag fitted with star tip (1/4 to 3/8-inch opening), pipe decorative border around edge of 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 tablespoons sugar and cornstarch; stir in raspberry puree. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature.
About 1 hour before serving, arrange frseh 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.
High Altitude (above 3500 feet): Add 1/3 cup flour to dry brownied mix. Bake as directed above.
Source: This recipe from Crisco recipe newsletter.
By Connie from Cotter, AR
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