Ingredients:
- 1 (8 oz) container whipped topping, thawed
- 1 (20 oz) bottle smucker's chocolate sundae syrups ice cream topping, or chocolate plate scapers
Directions:
- Heat oven to 350 degrees F. Spray an 8 or 9-inch round springform pan with non-stick cooking spray.
- Prepare brownie mix according to package directions. Spread batter evenly into springform pan. Bake 45 to 48 minutes for 8-inch; 36 to 38 minutes for 9-inch pan; cool.
- Beat cream cheese with an electric mixer on medium speed until fluffy. Beat in raspberry preserves and then whipped topping until well blended. Spread evenly over cooled brownies.
- Create swirls in the raspberry cream using the tines of a fork. Refrigerate 2 hours before serving.
- To serve, pour 2 to 3 tablespoons chocolate syrup on each dessert plate and top with frosted brownie.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 31.99 Kcal (134 kJ) | ||
| Calories from fat | 6.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.71g | 1% | |
|---|---|---|---|
| Cholesterol | 1.95mg | 1% | |
| Sodium | 11.22mg | 0% | |
| Potassium | 2.45mg | 0% | |
| Total Carbs | 1.57g | 1% | |
| Sugars | 4.85g | 19% | |
| Protein | 0.16g | 0% | |
| Iron | 0.1mg | 0% | |
| Calcium | 1.7mg | 0% | |
| Amount Per 100 g | |||
| Calories | 196.48 Kcal (823 kJ) | ||
| Calories from fat | 39.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.38g | 1% | |
|---|---|---|---|
| Cholesterol | 11.97mg | 1% | |
| Sodium | 68.94mg | 0% | |
| Potassium | 15.02mg | 0% | |
| Total Carbs | 9.62g | 1% | |
| Sugars | 29.8g | 19% | |
| Protein | 0.99g | 0% | |
| Iron | 0.3mg | 0% | |
| Calcium | 10.7mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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