I’ve been on a bit of a brownie kick lately. What can I say? The baby just craves them.
I love our Chocolate Thin Mint Brownies, but thought I would change it up a little by making the middle layer raspberry. They just might be my new favorite brownie.
They are so rich and creamy, and full of delicious flavor. They are also extremely easy to make. They may look intimidating, but the recipe calls for simple and inexpensive ingredients.
They take a minute to set up, between each layer, so this recipe is made best ahead of time, so you can have it completely ready, by the time you serve it.
why do the layers need to cool?
Brownies take a little time to cool, which is fine if you aren’t putting anything on them, but maybe some ice cream.
However, if you are layering your brownies, it’s important to let them cool, so the layers you are adding on top, don’t melt and stay stable.
Even if our brownies are the slightest bit warm, they will melt your layers, and will ruin the texture of your brownies.
We definitely recommend refrigerating or freezing them, for best results.
How to get a clean cut brownie:
There are three things to know to get a perfectly clean-cut brownie.
- Cool your brownies completely before cutting (chilled in the refrigerator is even better!).
- Use a sharp knife. A lot of problems in the kitchen can be solved by using a really good knife.
- Run your knife under warm-hot water before cutting.
- Wipe your knife on a paper towel, or cutting board edge, after each cut if frosting has accumulated.
- You may need to re-heat your knife in the hot water throughout the cutting process, for best results.
watch how to make our other favorite brownie recipe, here:
Did you know we have a Youtube Channel?
We have hundreds of simple and delicious recipes, your family is going to love.
We take you through each recipe, step by step, and show you exactly how to make it. We also test each one of our recipes, before posting it, so you know they are picky eater approved.
We love our brownie recipes, and it’s hard to pick a favorite, but this one is definitely up there. Watch how to make our Fudgy Nutella Brownies, here:
Chocolate Raspberry Brownie Parfaits Recipe
- 1 box brownie mix (or you can make your favorite homemade brownies)
- 6 ounces chocolate instant pudding 1 large box
- 2 cups fresh raspberries
- Prepare brownies according to directions on box. Bake in a 9x13" pan as directed. Let cool completely. Once cooled, cut into small bite-sized pieces.
- Prepare instant pudding as directed on box.
- Wash raspberries.
- Layer brownies, pudding, and raspberries in glass or plastic cups (remember the plastic cups I used to make Individual Seven Layer Dips? Those cups work perfect for this!).
- I was able to make 8 (8oz) servings, but it just depends how big your cups are and how many layers you put in each cup.
- Mixing Bowl
- 9x13-inch Baking Pan
- Large Mixing Bowl
- plastic cups
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