Raspberry Brownie Bash

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PA Baker

Master Chef
Sep 1, 2004
USA, Pennsylvania
Raspberry Bash

1 (19 ½ oz) package brownie mix
2 (8 oz) pkg cream cheese
1 c sugar
¼ c flour
1 tsp vanilla
4 eggs
1 c white baking pieces (6 oz)
1 c semi-sweet chocolate pieces (6 oz)
2 c fresh or frozen loose-pack raspberries

Generously butter a 10” springform pan. Set aside

Prepare brownie mix according to package directions for fudge brownies.

Spread half of the batter into bottom of prepared pan. Set aside.

In a large bowl, beat cream cheese, sugar, flour and vanilla with an electric mixer on medium speed until smooth. Add eggs. Beat just until mixed.

Spread cream cheese mixture over brownie layer. Spread remaining brownie mixture over cream cheese layer. Swirl with a knife or spatula to marble. Sprinkle with white chocolate and chocolate baking pieces. Sprinkle with raspberries.

Bake in 350F oven for 1 hour and 20 minutes (center will still jiggle slightly). Cool 30 minutes on wire rack. Loosen and remove side of pan. Cover and chill in refrigerator for at least 4 hours or up to 24 hours. Let stand at room temperature 10 minutes before serving.
PA Baker said:
Raspberry Bash

1 (19 ½ oz) package brownie mix
2 (8 oz) pkg cream cheese
1 c sugar
¼ c flour

What is the A with the little thingy on top? :huh:
Actually, that's a glitch from when the website changed software. Many of the older recipes will have that character in it.
I did a simple raspberry and brownie mix one year for a group of singles on Valentine's day. We all were single so we went out together. Thumbed our noses at all the couples.
Normal brownie mix.
Raspberry sauce
I took a pack or frozen raspberries put them in a bowl.
juice of 1/2 a lime
a airplane bottle of Gran Marnier
1/2 C sugar.
Mix it all up and let it maserate.
once the juice syrup develops, I blended the mixture.
Brownie goes in the middle of the plate.
raspberry syrup is drizzled over the top.
If you want to and additional flare melt some white chocolate and drizzle it over the brownie too.

I think the total cost was under 10.00 for the entire batch.
These are super easy, and yummy too! They taste fancier than they are.

Raspberry Swirl Brownies

Makes: 24 squares
Preparation time: 10 minutes
Baking time: 23 to 27 minutes

Vegetable oil spray for misting the pan
1 package (19.8 ounces) brownie mix
8 tablespoons (1 stick) unsalted or salted butter, melted
1/3 cup water
2 large eggs
1 teaspoon vanilla extract
1/2 cup seedless raspberry jam
1/4 cup semisweet chocolate chips
1/2 cup finely chopped pecans (optional)

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist the bottom of a 13-by-9 inch pan with vegetable oil spray. Set the pan aside.

Place the brownie mix, melted butter, water, eggs, and vanilla in a large mixing bowl. Stir with a wooden spoon until the ingredients are incorporated and the batter lightens in texture, 50 strokes. Pour the batter into the prepared pan, smoothing it out with a rubber spatula. Drop the raspberry jam by teaspoonfuls onto the batter, and with a dinner knife swirl the jam into the batter. Scatter the chocolate chips and the pecans evenly over the top. Place the pan in the oven.

Bake the brownies until the outer 2 inches have formed a crust and feel firm, 23 to 27 minutes. Remove the pan from the oven and place it on a wire rack to cool completely, 30 minutes. Slice and serve the brownies.

(Store these brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in foil, for up to 6 months. Thaw the brownies overnight on the counter before serving.)

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