Make-Ahead Brownie Delight Recipe

Ingredients

Brownie Base

Filling

Sauce

	PREP TIME 20m	COOK TIME 3h40m	TOTAL TIME 4h
YIELD 16 servings

Heat oven to 350ºF. Grease bottom and sides of 9-inch springform pan. In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon.
Stir in chocolate chips. Spread batter in pan.
Bake 40 to 45 minutes or until centre is almost set. Cool 1 hour or until completely cooled.
In large bowl, beat cream until stiff peaks form. In another large bowl, beat cream cheese and icing sugar until smooth.
Stir in melted vanilla baking chips. Fold in 1/3 of whipped cream; fold in remaining whipped cream.
Reserve 1 cup mixture for piped edge; spread remaining mixture over brownie.
Using decorating bag fitted with star tip (1/4 to 3/8-inch opening), pipe decorative border around edge of brownie, making sure border doesn't touch side of pan.
Cover; refrigerate at least 2 hours.
Meanwhile, in food processor bowl with metal blade or blender container, process raspberries until smooth.
Strain to remove seeds. In small saucepan, mix 3 tablespoons sugar, water, the cornstarch and raspberry purée.
Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature.
About 1 hour before serving, arrange fresh raspberries over filling. Refrigerate until serving time.
With sharp knife, loosen dessert from side of pan; remove side of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator.