Brownies, raspberries and chocolate






1 pkg  Betty Crocker* Low-Fat Fudge Brownies Traditional Brownie Mix
1/2 cup water
2 cups frozen, unsweetened raspberries, thawed
2 tsp  unflavored gelatin
1/4 cup water
1/3 cup sugar
2 cups light or no-fat whipped topping
Fresh raspberries and chocolate curls, if desired


  • Heat oven to 350°F (180°C). Grease bottom of 9-inch (23 cm) spring form pan or 9×13-inch (23×33 cm) rectangular baking pan.
  • Prepare brownie batter according to package directions. Pour into pan and bake 22 to 26 minutes or until toothpick inserted
  • 2-inches (5 cm) from center comes out almost clean. Cool completely on wire rack.
  • In food processor or blender, puree raspberries. Sieve out seeds. In saucepan, sprinkle
  • gelatin over water. Heat over medium heat until dissolved. Remove from heat. Stir in sugar
  • and pureed raspberries. Cool to room temperature. Gently fold in whipped topping. Spread evenly over brownie layer.
  • Chill until set, about 3 hours.
  • Garnish with raspberries and chocolate curls if desired

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