Raspberry Brownie Cream Cheese Sundaes

Linda Dalton

By
@Stripey

I bought a new baking pan today that makes individual mini cakes, kind of like a cupcake tin but the indentations are square and a bit shorter. I decided to christen this pan with a new brownie idea of mine. The brownies are made with a mix, so it's super simple, and the results look like you slaved all day! How nice is that? Hope you enjoy :)


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Rating:

Comments:

Serves:

8

Method:

Bake

Ingredients

BROWNIES

1 box
your favorite brownie mix for 8x8 pan
2
large eggs
3 Tbsp
cooled brewed coffee
1/3 c
canola oil
1
3.5 oz ghirardelli dark chocolate and raspberry creme bar

TOPPING

1/3 c
polaner all fruit seedless raspberry preserves
8 oz
neufachel cheese softened
1 stick
unsalted butter
pinch of salt
1/4 c
confectioner's sugar

GARNISHES

hershey's syrup (i like the lite)
mini chocolate chips
fresh raspberries

Directions Step-By-Step

1
Prepare brownies according to package directions substituting coffee for water and using 2 eggs instead of one. Add 1/3 cup canola oil as recommended. Pre heat oven to 350 degrees and prep your "bar" pan with cooking spray. Break candy into 8 sections.
2
Spoon brownie mix by teaspoonfuls into 8 squares of your pan half way up. Place candy squares into center. Cover with remaining brownie mix and place into pre heated oven. Bake 17 minutes.
3
While brownies cool, make the sundae topping. In large bowl combine all topping ingredients and mix with hand mixer until fluffy. Now you're ready to assemble the brownie sundaes.
4
In small bowl place a brownie on the bottom. Drizzle with chocolate syrup.
5
Add the raspberry cream and sprinkle with mini chips. And if you're not wild about the chips, add some more chocolate syrup or fresh raspberries.

About this Recipe

Course/Dish: Chocolate
Main Ingredient: Flour
Regional Style: American