Back in November when I visited General Mills I did a little more than just hang out in the Betty Crocker taste kitchens and eat all of their good food (although I wouldn’t mind doing that all day). I actually was there to film a video in the Betty Crocker studios for Valentine’s Day. Everyone was so nice over there and made me feel as comfortable as possible. But I was terrified which is why I seem so serious because I stop smiling when I’m nervous. And I’m doing this squint thing with my eyes and talking out of the side of my mouth. And I haven’t had eyebrows like that since high school but they said it looks better on camera. Or at least that’s what they told me after I sneaked into the bathroom and tried rubbing them off (I’m naughty). What an experience!

The Bruschetta with Gorgonzola and Honey is in the video.
My husband and I love chocolate and fruit so this was a winner for us. I recently made over 150 of these for a church event and I used a homemade brownie for half of them and a Betty Crocker mix for the rest and I don’t think you could tell the difference between the two.
 

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OTHER CHOCOLATE RECIPES:

Raspberry Truffle Brownies

5 from 1 vote
Nothing is better than raspberries and chocolate. These raspberry truffle brownies make for a romantic dessert.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16 servings

Ingredients

  • 1 package Betty Crocker brownies, (and oil and egg that the package calls for)
  • 1 1/4 cups semi-sweet chocolate chips, divided
  • 1 8 ounce package cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/3 cup seedless raspberry jam
  • 1/4 teaspoon almond extract
  • 1 teaspoon shortening
  • raspberries for garnish

Instructions
 

  • Preheat oven to 350 degrees. For easy removal line a 9X13 pan with heavy aluminum foil and spray with cooking spray. Mix brownie mix, eggs, and oil according to brownie directions. Bake brownies according to package directions. Let cool.
  • Melt 1 cup of the chocolate chips and let cool slightly. In a mixing bowl, beat the cream cheese until fluffy; add the powdered sugar, almond extract, and raspberry jam; mix well.
  • Stir in the melted chocolate and mix until combined. Spread the filling evenly over the cooled brownies and chill in the refrigerator.
  • For the glaze, melt remaining 1/4 cup chocolate chips and shortening in the microwave in 30 seconds intervals or until melted. Mix well.
  • Drizzle glaze over chilled brownies with a fork. Keep chilled until serving and then garnish with raspberries.

Notes

Source: The Girl Who Ate Everything
Cuisine: American
Course: Dessert
Author: Christy Denney

 

Drizzle glaze over chilled brownies with a fork. Keep chilled until serving and then garnish with raspberries.

author avatar
Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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