I had the privilege of catering an appreciation dinner for a home-school organization that wanted to honor donors and volunteers after a big conference. The attendance was 250.
I had planned to make this dessert but had not tried it out ahead of time. I began blending equal parts of the cream cheese and sour cream together. Once combined I realized I had cream soup! Fortunately I had decided to mix up half of the recipe at a time. So I added the rest of the cream cheese and didn’t add any more sour cream. After adding the powdered sugar the whole mixture was still too runny! I had a half gallon of heavy cream available so I beat that until it was stiff and folded into the whole mix. Whew! I had a lovely, “scoopable” texture at last. After letting it all chill until it was time to serve dessert, it had thickened up even more. We used ice cream scoops to top the brownies with the finished product. I’m very thankful that it ended up looking and tasting as good as I was hoping!
The photo isn’t very good because we had to use a cell phone camera, but you get the idea. :-)
Make sure you use regular block cream cheese and not whipped or light or nonfat.
Brownies with Berry Cream
1 fudge brownie mix (9 x 13 size)
2 1/2 c. cream cheese, softened
1 1/4 c. sour cream
3/4 c. powdered sugar
1/2 tsp. almond extract (or more, if you like almond!)
1/2 c. heavy cream, whipped
1/2 c. raspberry pie filling
3/4 c. semisweet chocolate chips, melted
Prepare brownie mix according to directions on package. Cool and cut into squares.
Blend cream cheese and sour cream with electric beaters until combined. Add powdered sugar and mix well. Stir in almond extract. Taste to check sweetness. Add more powdered sugar if desired. Remember the pie filling is sweet too!
Whip cream until stiff. Fold into cream cheese mixture. Fold in raspberry pie filling. Chill for a couple hours.
To serve, place a brownie square on a serving plate. Top with a scoop of raspberry cheesecake mixture. Drizzle with melted chocolate. Enjoy!
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