Easy Raspberry Brownie Wedges Recipe

Ingredients

3

cups raspberries

1

                        box (19.9 oz) Betty Crocker™ Dark Chocolate Fudge Brownie Mix

1/2

cup vegetable oil

2

eggs

1/2

cup whipping (heavy) cream

1

tablespoon sugar

Preparation

Heat oven to 350°. Spray pie plate, 9x1 1/4 inches, with cooking spray.

Mash 1 cup of the raspberries, using fork. Stir mashed raspberries, brownie mix, oil and eggs in large bowl until blended. Stir in 1/2 cup whole raspberries. Spread in pie plate.

Bake 45 to 50 minutes or until toothpick inserted 2 inches from side of pie plate comes out almost clean. Cool completely, at least 1 hour.

Beat whipping cream and sugar in chilled small bowl with electric mixer on high speed until soft peaks form. Serve brownie wedges with whipped cream and remaining 1 1/2 cups raspberries.

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