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Raspberry Brownie Indulgence

 Raspberry Brownie Indulgence
Recipe provided by Smucker's®
8-10 ServingsReady In Time 3 hours


  • Crisco® Original No-Stick Cooking Spray
  • 1 (19.5 oz.) pkg. Pillsbury® Chocolate Fudge Family Size Brownie Mix
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 1/4 cup water
  • 2 large eggs
  • 3/4 cup Smucker's® Red Raspberry Preserves
  • 1 (13.5 oz.) can Pillsbury Easy Frost® Decadent Chocolate Fudge No-Fuss Frosting


  • Heat oven to 350°F. Coat bottom only of 8-inch springform pan or
  • 8-inch round cake pan with no-stick cooking spray.
  • Prepare brownie mix as directed on package using the oil, water and
  • eggs. Bake 50 to 55 minutes. Cool 10 minutes. Run knife around edges
  • of brownie, remove outer sleeve from springform pan. If using round
  • cake pan, invert brownie onto cooling rack, then turn right side up.
  • Cool completely.
  • Spread preserves over cooled brownie to within 1/2-inch of edge.
  • Point five-star tip at a 45° angle to outer edge of brownie.
  • Press nozzle, creating a ribbon of frosting as you move across the
  • middle of the brownie, dividing it in half. Add 3 more equally
  • spaced ribbons, about 1/2-inch apart, on each side of center ribbon.
  • Turn brownie a quarter turn to the right. Create another ribbon

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Raspberry Brownie Indulgence (continued)

Directions (continued)

  • across the middle, overlapping the previous ribbons. Add 3 more
  • ribbons, about 1/2-inch apart, on each side of center ribbon.
  • Make a zig-zag border by pointing five-star tip straight down at edge
  • of brownie. Press nozzle, moving it quickly in a zig-zag motion,
  • about 3/4-inch wide, all around the edge, being careful not to run
  • off the outer edge. Yield: 8 to 10 servings.