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Easy Raspberry Brownie Wedges
Easy Raspberry Brownie Wedges
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Prep Time:
10 minutes
Total Time:
Decadent chocolate brownies topped with fresh raspberries and whipped cream.
Ingredients:
  • 3 cups raspberries
  • 1 box Betty Crocker™ Dark Chocolate Fudge Brownie Mix
  • 1/2 cup vegetable oil
  • 1/2 cup whipping (heavy) cream
  • 1 tablespoon sugar
Instructions:
  • Preheat oven to 350°F and generously spray a 9x1 1/4-inch pie plate with cooking spray.
  • Crush 1 cup of raspberries with a fork. Combine the crushed raspberries, brownie mix, oil, and eggs in a large bowl until well mixed. Gently fold in 1/2 cup of whole raspberries. Transfer the mixture into a pie plate.
  • Bake for 45 to 50 minutes until a toothpick inserted 2 inches from the side of the pie plate comes out almost clean. Allow to cool completely for at least 1 hour.
  • Whip chilled whipping cream and sugar in a small bowl with an electric mixer on high speed until soft peaks form. Serve brownie wedges with the freshly whipped cream and the remaining 1 1/2 cups of raspberries.

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