I am transferring all of the recipes from my soon to be defunct food blog to this blog! Here's a good one!
You can’t go wrong with brownies…which means you can’t go wrong with brownies topped with amazing-ness!
I got this recipe from a Taste of Home magazine when Leah was a baby! I don’t know why I don’t make it more often, because it is so delicious!
All you need is a 9×13 inch pan of your favorite brownies. You are more than welcome to use a box mix, but I literally always make these brownies. I can personally attest to the fudge-y awesomeness of them!
You top the brownies with what is basically a cloud of white chocolate with raspberry pie filling gently spread on top. I bet you could use your favorite berry pie filling…I think blueberry would be great, too!
These Raspberry Cream Brownies were the sweet element of what I served at my 31 party. If you need a refreshed, the savory snack was 7 Layer Greek Dip.
I had the great idea to cut these into triangles which didn’t turn out quite like I had hoped. I ended up cutting them into skinny rectangles, and that worked out a lot better. Obviously you can cut them into squares, but I wanted to try something different.
These are great at room temperature, but perfection when they are chilled. The cooler the dessert is, the more fudge-like the brownies become. Yum!