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Easy Raspberry Brownies

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“A great brownie recipe from Betty Crocker. These are yummy! Even my DSS who SWORE he didn't like raspberries, couldn't stop eating them. I hope you enjoy!”
READY IN:
16mins
YIELD:
18 brownies
UNITS:
US

Ingredients Nutrition

  • 1 (19 ounce) box Betty Crocker fudge brownie mix
  • 14 cup water
  • 12 cup vegetable oil
  • 2 eggs
  • 1 (8 ounce) package cream cheese, softened
  • 12 cup powdered sugar
  • 12 cup raspberry preserves (I used seedless)
  • 1 ounce semisweet baking chocolate
  • 1 tablespoon butter

Directions

  1. Heat oven to 350º F.
  2. Grease the bottom only of a 13x9x2-inch pan.
  3. Stir together brownie mix, water, oil, and eggs in a medium bowl until well blended. Spread into pan.
  4. Bake for 28-30 min or until toothpick inserted 2" from side of pan comes out clean or almost clean.
  5. Cool completely in pan on wire rack, about 1 hour.
  6. Beat cream cheese, powdered sugar and preserves in a small bowl with electric mixer on medium speed until smooth.
  7. Spread over brownies and chill for 15 minute.
  8. Melt chocolate and butter in a small microwavable bowl, stiring every 30 sec, until mixture can be stirred smooth. Drizzle over brownies. Chill about 1 hour or until chocolate is firm.

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