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Raspberry-Filled Brownie Delights

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A brownie mix makes quick work of chocolate sandwich cookies with a yummy raspberry filling.

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Ingredients

  • 1 box (15.5 oz) Pillsbury® Chocolate Chunk Brownie Mix
  • 1/4 cup Pillsbury BEST® All Purpose Flour
  • 1/2 cup LAND O LAKES® Unsalted or Salted Butter, melted
  • 1 LAND O LAKES® Egg
  • 1 teaspoon vanilla
  • 1/4 cup plus 2 tablespoons SMUCKER'S® Red Raspberry Preserves
  • 2 to 4 teaspoons powdered sugar
  • 12 fresh raspberries (about 1/2 cup)

Details

Servings 12
Preparation time 35mins
Cooking time 115mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 375°F. In large bowl, stir together brownie mix and flour. Add butter, egg and vanilla; stir until blended. Let dough stand 15 minutes for easier handling.

Shape dough into 24 (about 1 1/2-inch) balls (dough will be soft). Place 2 inches apart on ungreased large cookie sheet.

Bake 10 to 13 minutes or until set and tops appear dry. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Spread 1 1/2 teaspoons preserves on bottom of 1 cookie; top with another cookie, bottom side down. Repeat with remaining cookies. Sprinkle powdered sugar through fine-mesh strainer or sieve over cookies. Place on serving platter; garnish as desired with raspberries.

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