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1
Heat oven to 350F Grease bottom and sides of 9-inch springform pan.
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2
Prepare brownies as directed on package, using oil, water and eggs.
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3
Stir in chocolate chips.
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4
Spread batter in greased pan.
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5
Bake at 350F for 45-50 minutes or until center is almost set, Cool 1 hour or until completely cooled.
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6
In large bowl, beat whipping cream until stiff peaks form.
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7
In large bowl, combine cream cheese and powdered sugar; beat until smooth.
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8
Stir in melted vanilla chips.
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9
Fold in 1/3 of the whipped cream; fold in remaining whipped cream.
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10
Reserve 1 cup mixture for piped edge; spread remaining mixture over brownie.
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11
Using decorating bag fitted with star tip (1/4 - 3/8 inch opening) pipe decorative border around edge of brownie making sure border doesn't touch side of pan.
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12
Cover; refrigerate at least 2 hours.
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13
Meanwhile, in food processor with metal blade or blender container, process raspberries with syrup until smooth.
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14
Strain to remove seeds.
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15
In small saucepan, combine 3 tablespoons sugar and cornstarch; stir in raspberry puree.
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16
Cool and stir over medium heat until mixture boils and thickens.
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17
Cool to room temperature,.
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18
About 1 hour before serving, arrange fresh raspberries over filling.
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19
Refrigerate until serving time.
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20
With sharp knife, loosen dessert from sides of pan; remove sides of pan.
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21
Cut into wedges.
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22
Serve with raspberry sauce.
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23
Store in refrigerator.
