raspberry brownie cream cheese sundaes

(1 rating)
Recipe by
Linda Dalton
Coconut Creek, FL

I bought a new baking pan today that makes individual mini cakes, kind of like a cupcake tin but the indentations are square and a bit shorter. I decided to christen this pan with a new brownie idea of mine. The brownies are made with a mix, so it's super simple, and the results look like you slaved all day! How nice is that? Hope you enjoy :)

(1 rating)
yield 8 serving(s)
method Bake

Ingredients For raspberry brownie cream cheese sundaes

  • BROWNIES
  • 1 box
    your favorite brownie mix for 8x8 pan
  • 2
    large eggs
  • 3 Tbsp
    cooled brewed coffee
  • 1/3 c
    canola oil
  • 1
    3.5 oz ghirardelli dark chocolate and raspberry creme bar
  • TOPPING
  • 1/3 c
    polaner all fruit seedless raspberry preserves
  • 8 oz
    neufachel cheese softened
  • 1 stick
    unsalted butter
  • pinch of salt
  • 1/4 c
    confectioner's sugar
  • GARNISHES
  • hershey's syrup (i like the lite)
  • mini chocolate chips
  • fresh raspberries

How To Make raspberry brownie cream cheese sundaes

  • 1
    Prepare brownies according to package directions substituting coffee for water and using 2 eggs instead of one. Add 1/3 cup canola oil as recommended. Pre heat oven to 350 degrees and prep your "bar" pan with cooking spray. Break candy into 8 sections.
  • 2
    Spoon brownie mix by teaspoonfuls into 8 squares of your pan half way up. Place candy squares into center. Cover with remaining brownie mix and place into pre heated oven. Bake 17 minutes.
  • 3
    While brownies cool, make the sundae topping. In large bowl combine all topping ingredients and mix with hand mixer until fluffy. Now you're ready to assemble the brownie sundaes.
  • 4
    In small bowl place a brownie on the bottom. Drizzle with chocolate syrup.
  • 5
    Add the raspberry cream and sprinkle with mini chips. And if you're not wild about the chips, add some more chocolate syrup or fresh raspberries.

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