Ingredients:
* 1 box (16 oz) Betty Crocker® Gluten Free brownie mix
* 1/4 cup butter, melted
* 2 eggs
* 1/3 cup whipping cream
* 1 cup fresh raspberries or sliced strawberries
* 1/2 cup semi-sweet chocolate chips
Directions:
#1 Heat oven to 350°F. Spray bottom only of 8-inch springform pan with cooking spray.
# 2 In medium bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.
# 3 Bake 26 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; cool 10 minutes. Run knife around edge of pan to loosen; remove side of pan. Cool completely, about 1 hour.
# 4 In 1-quart saucepan, heat whipping cream over medium-low heat until hot. Remove from heat; stir in chocolate chips until melted and smooth. Let stand 15 minutes to thicken. Carefully pour chocolate mixture onto top center of brownie; spread just to edge. Cut into wedges. Serve with raspberries.
Prep Time: 15min
Total Time: 1hr 55min
Servings: 12 servings
Thanks Tablespoon and Betty Crocker!
Subscribe Box
{ 5 comments… read them below or add one }
sounds yummy!
What a fun way to use brownie mix!
I think I will have to make these. Have a work birthday party tomorrow and my boss is gluten intolerant.
Love it and now I’m hungry! Just in time for the holidays too!
I didn’t realize gluten free could be so easy, thanks for the recipe and the giveaway that had me come here!