Make Ahead Brownie Delight Recipes

BROWNIE DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare cake-like brownies as directed on package, except omit nuts.
• Beat egg whites until frothy. Gradually beat in sugar, beating until stiff and glossy. Fold in vanilla and nuts. Spread over brownie batter.
• Bake 40 to 45 minutes.

RASPBERRY BROWNIE DELIGHT RECIPE:

Steps:

• Preheat oven to 350 degrees F. Spray a 13- x9 -inch baking pan with vegetable-oil cooking spray.
• Prepare brownie mix according to package directions. Pour brownie mixture into the prepared pan and bake 20 minutes. Remove from oven and cool completely on a wire rack.
• Spread softened ice cream evenly over cooled brownies; sprinkle wafer cookies over the top. Cover and freeze at least 5 hours or overnight.
• In a medium bowl, combine raspberries and sugar; set aside until ready to serve.
• To serve, cut brownies into large bars.
• Top each bar with 2 tablespoons raspberries.

MAKE-AHEAD BROWNIE DELIGHT

Steps:

• Preheat oven to 350 degrees F. Grease bottom and sides of 9-inch springform pan. In large bowl, combine brownie mix, oil, water and eggs; beat 50 strokes with spoon. Stir in chocolate chips. Spread batter in greased pan.
• Bake for 45-50 min. or until center is almost set. Cool 1 hour or until completely cooled.
• In large bowl, beat 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 the 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 in 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 fresh raspberries over filling. Refrigerate until serving time. With sharp knife, losen dessert from sides of pan; remove sides of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator.