Dark Chocolate Raspberry Brownies
These rich, fudgy brownies start with a chocolate cake mix for an incredibly easy dessert that's finished with a fluffy raspberry cream cheese frosting. They're simple enough for weeknights, pretty enough for holidays, and guaranteed to disappear fast.
Yield: 16 squares
Calories: 216kcal
Materials
Brownies:
- 1/3 cup canola or vegetable oil `
- 2 large eggs
- 15.25 oz. box dark chocolate cake mix (or Devils Food)
Frosting:
- 3 oz. cream cheese, softened
- 2 Tbsp. sugar-free raspberry jam
- pinch salt
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°. Line an 8x8-inch baking pan with parchment paper, leaving enough overhang to use as handles. Lightly coat the parchment with non-stick cooking spray.
Brownies:
- In a large bowl, whisk together the oil and eggs. Stir in the cake mix using a sturdy spatula or wooden spoon. The batter will be very thick. Press the batter evenly into the prepared pan using your hand. It won't stick, making it easy to smooth into the corners. Bake for 20 minutes. Allow the brownies to cool completely before frosting.
Frosting:
- Beat the softened cream cheese until smooth. Mix in the raspberry jam and salt. Add the powdered sugar and beat on low speed until incorporated, then increase the speed and beat until light and fluffy. Spread the frosting evenly over the cooled brownies. Refrigerate until the frosting firms up, then slice and serve. Enjoy!
Notes
Don't let the "sugar-free" label fool you—it packs a surprisingly bold raspberry flavor making it perfect for this frosting.
Nutrition
Calories: 216kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 249mg | Potassium: 106mg | Fiber: 1g | Sugar: 19g | Vitamin A: 106IU | Calcium: 49mg | Iron: 1mg