Be the first to These little heavenly brownie gems have a layer of Chambord jelly amidst an abundance of chocolate and marshmallows.
Prep Time: 45 minutes
Cook Time: 30 minutes
Ingredients:
- For the Brownies:
- 3 ounces cream cheese, at room temperature
- 6 Tablespoons butter, at room temperature
- 1 egg
- 1 package (21.2 ounces) brownie mix (tested with Betty Crocker Triple Chunk)
- For the Filling:
- 2 packages (3 ounces each) raspberry-flavored gelatin
- 1/2 cup boiling water
- 1/4 cup Chambord (raspberry liqueur)
- For the Topping:
- 2 cups mini-marshmallows
- 8 ounces semi-sweet chocolate bar, chopped
- 3 Tablespoons heavy cream
Preparation:
Preheat oven to 350 degrees F. Line a 9 x 12-inch baking pan with non-stick foil.
Cream butter and cream cheese together; add egg and mix until smooth. Combine creamed mixture with dry brownie mix, stirring by hand. Mixture will be thick. Spread evenly in foil-lined pan and bake for 30 minutes. Cool completely. Using a wooden skewer, poke holes at 1-inch intervals halfway down into brownies.
Combine boiling water and both boxes of gelatin. Stir until no more sugar or gelatin granules are visible and liquid is clear. Cool to room temperature. Add Chambord. Pour cooled Chambord gelatin mixture over top of cooled brownies. Top evenly with marshmallows. Refrigerate for two hours.
Cut brownies into squares and place on glossy side of freezer paper, parchment paper, or foil, spreading each square slightly apart to allow topping to dribble down sides.
Melt chocolate and heavy cream slowly in microwave or double boiler, stirring until smooth and creamy. Cool to room temperature, but still liquid enough to drip. Scatter-drip chocolate over cooled brownies. (Re-warm chocolate slightly as necessary.) Refrigerate to harden chocolate coating. Serve. Refrigerate any leftovers.
Yield: 24 to 36 pieces
Cream butter and cream cheese together; add egg and mix until smooth. Combine creamed mixture with dry brownie mix, stirring by hand. Mixture will be thick. Spread evenly in foil-lined pan and bake for 30 minutes. Cool completely. Using a wooden skewer, poke holes at 1-inch intervals halfway down into brownies.
Combine boiling water and both boxes of gelatin. Stir until no more sugar or gelatin granules are visible and liquid is clear. Cool to room temperature. Add Chambord. Pour cooled Chambord gelatin mixture over top of cooled brownies. Top evenly with marshmallows. Refrigerate for two hours.
Cut brownies into squares and place on glossy side of freezer paper, parchment paper, or foil, spreading each square slightly apart to allow topping to dribble down sides.
Melt chocolate and heavy cream slowly in microwave or double boiler, stirring until smooth and creamy. Cool to room temperature, but still liquid enough to drip. Scatter-drip chocolate over cooled brownies. (Re-warm chocolate slightly as necessary.) Refrigerate to harden chocolate coating. Serve. Refrigerate any leftovers.
Yield: 24 to 36 pieces
