Double Chocolate Raspberry Brownies
    1. Preheat oven to 350° for metal or glass pan or 325° for dark coated pans.
    2. Place aluminum foil in bottom of pan and coat with no-stick cooking spray.
    3. Combine Pillsbury Dark Chocolate Brownie Mix, oil, water, and eggs in large bowl.
    4. Spread brownie mix in 13″ x 9″ pan.
    5. Bake for 28-31 minutes.
    6. Cool completely.
    7. Spread Smucker’s Natural Red Raspberry Fruit Spread on top of brownies.
    8. Place semi-sweet chocolate chips and whipping cream in a medium size microwaveable bowl, heat for 2 minutes.
    9. Stir until fully incorporated.
    10. Pour chocolate mixture over brownies and spread evenly.
    11. Place fresh raspberries on top of the chocolate.
    12. Cool in refrigerator until completely cooled, about a hour.
    13. Remove brownies from pan by lifting by the aluminum foil and place on cutting board.
    14. Trim edges of brownies to ensure clean cuts.
    15. Cut brownies into the size brownies you’d like.
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