Makeaheadbrowniedelight Recipes

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MAKE-AHEAD BROWNIE DELIGHT



Make-Ahead Brownie Delight image

Provided by My Food and Family

Categories     Recipes

Time 4h20m

Number Of Ingredients 16

BROWNIE BASE
1 (1 lb., 3.5 oz.) pkg. brownie mix
1/2 cup oil
1/4 cup water
2 eggs
3/4 cup large chocolate chips or chunks
FILLING
2 cups whipping cream
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 cup white vanilla chips, melted
SAUCE
10 oz pkg. frozen raspberries in syrup, thawed
3 tablespoons sugar
1 teaspoon cornstarch
1 cup fresh raspberries

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BROWNIE DELIGHT



Brownie Delight image

This is my husband's absolute favorite dessert! These brownies are topped with 3 fluffy layers of cheesecake, pudding and cool whip, and it goes together quicker than most. This will fill a 9x13 pan to the top, but that size pan makes good thick layers so I use it anyway. The recipe is adapted from TOH Quick Cooking.

Provided by Kaarin

Categories     Bar Cookie

Time 55m

Yield 18 serving(s)

Number Of Ingredients 14

1 cup shortening
9 tablespoons cocoa or 3 ounces unsweetened chocolate
2 cups sugar
4 eggs
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
11 ounces cream cheese, softened
2 cups confectioners' sugar
1 (12 ounce) carton frozen whipped topping, thawed, divided
2 cups milk, cold
1 (4 ounce) package instant chocolate pudding mix
1/2 cup pecans, chopped (optional)

Steps:

  • Melt shortening and chocolate or cocoa in microwave and transfer to mixing bowl.
  • Blend in sugar, eggs and vanilla.
  • Add flour, salt and baking powder.
  • Pour into a 9x13 pan, with bottom only greased.
  • Bake at 350 degrees for about 30 minutes.
  • Cool completely.
  • In a mixing bowl, beat cream cheese and confectioners' sugar till smooth and light.
  • Fold in 2 cups of whipped topping.
  • Spread over brownies.
  • In another bowl, combine milk and pudding mix.
  • Whisk till smooth and thickening.
  • Refrigerate 5 minutes, then spread over cream cheese layer.
  • Top with remaining whipped topping.
  • Sprinkle with pecans if desired.
  • Keep refrigerated.

Nutrition Facts : Calories 472, Fat 24.8, SaturatedFat 11.8, Cholesterol 69.8, Sodium 280.1, Carbohydrate 58.1, Fiber 1.1, Sugar 43.1, Protein 5.7

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