Raspberry Cream Cheese Brownie Cake – a delicious recipe with Chocolate Ghirardelli, By, Vanilla Yogurt, Cream Cheese, Sugar, containers. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 325 F.Prepare the brownie mix according to the instructions except substitute the oil listed on the box with the amount of Greek yogurt listed above. Pour the batter into a greased deep pie dish.
2
2. In a small bowl, mix cream cheese and sugar. Dollop the cream cheese over the top of the brownie batter. With a skewer, swirl the cream cheese into the batter until evenly swirled.
3
3. Add fresh raspberries to the top of the batter in concentric circles.
4
4. Bake the cake for 45 minutes at 325 F and then increase the oven temperature to 350 F and bake for 25 minutes at 350 F. Check to make sure the cake is done. Press down on the center gently and it should spring back. Remove from oven, let it cool and enjoy.
388
kcal
Calories
20
g
Fat
32
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 box (20 Oz. Size) Dark Chocolate Ghirardelli Brownie Mix, Additional Ingredients Needed By Mix (just The Egg And Water), 1/2 cups Nonfat Greek Vanilla Yogurt, 5 ounces, weight Whipped Cream Cheese Spread, and more.
Yes, Raspberry Cream Cheese Brownie Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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