Brownie-Raspberry Desserts

By greenpoires

Got this recipe from Gram's Family Circle Hometown Favorites book.

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1/2 tsp salt
• 3 eggs
• 1 tsp vanilla
• 1 cup chocolate-flavor syrup
• 1 cup all-purpose flour
• 1 cup whipping cream
• 2 ounces white baking chocolate, chopped
• 5 large marshmallows
• 1 1/2 cups fresh or frozen unsweetened red raspberries, thawed
• 2 Tbsp powdered sugar
• 1 tsp vanillla
• Chocolate-flavor syrup
• Fresh raspberries
• Fresh mint sprigs (optional)

Preparation

Step 1

1. Preheat oven to 350. Lightly grease a 3 qt rectangular pan; set aside. In a large bowl beat butter with electric mixer on medium for 30 seconds. Add sugar and salt; beat on medium until well mixed. Add eggs and 1 tsp vanilla; beat until combined. Add the 1 cup chocolate syrup; beat until combined. Beat in flour until combined. Pour into prepared pan. Bake for 30 minutes.

2. Meanwhile, in a small saucepan heat and stir 1/4 cup of the whipping cream, white chocolate, and marshmallows over low heat until melted and smooth, stirring frequently. Remove from heat and set aside to cool slightly.

3. Place the 1 1/2 cups raspberries in a food processor or blender. Cover and process or blend until smooth. Press mixture through a fine-mesh sieve; discard seeds. Stir raspberry puree into marshmallow mixture.

4. In a chilled large bowl combine the remaining 3/4 cup whipping cream, the powdered sugar, and 1 tsp vanilla; beat with electric mixer on medium until soft peaks form. Gradually fold raspberry mixture into whipped cream until combined.

5. Cut brownies into twelve 3-inch squares. For each serving, place a brownie square on a dessert plate. Spoon some of the raspberry mixture on top of the brownie. Drizzle with additional chocolate syrup; top with additional berries and, if desired, fresh mint sprigs.