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.


Raspberry Truffle Brownies

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


  • 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


  • 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.


Source: The Girl Who Ate Everything
Cuisine: American
Course: Dessert


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