Just because we called it Fourth of July Brownie doesn’t mean you can’t serve it any time these berries are in season. Yes, you can get berries year around now, but it’s really best when these berries are found fresh at farm stands or at the farmer’s market.
It’s important to wash the berries early in the day so that they are completely dry before garnishing.
Looking for a chocolate dessert, but not this one? Try one of these:
- Chocolate Espresso Cake – Gluten-free, Dairy-free, Vegan
- Chocolate Mousse – Gluten-free
- Chocolate Mousse Cake
- Flourless Chocolate Cake – Gluten-free, Dairy-free
Fourth of July Brownie
Wonderful summer brownie dessert that is wonderful any time you have fresh raspberries and blueberries. Just remember to make the sauce and filling ahead of time, the rest can be made and assembled in less than an hour.
Equipment
- 1 9-inch springform pan
Ingredients
Brownie
- 2 eggs
- 1 cup sugar
- 1 tsp vanilla
- ½ tsp salt
- â…“ cup vegetable oil
- 2 oz unsweetened chocolate squares, melted
- ¾ cup flour
Filling
- 3 oz cream cheese softened
- â…“ cup powdered sugar
- ¼ tsp almond extract
- 1 pkg packaged whipped topping mix (Dream Whip)
- ½ cup milk
Raspberry Sauce
- 10 oz raspberries frozen
- 1 Tbsp cornstarch
- 2 Tbsp cold water
- 2 Tbsp raspberry jam seedless
- ¼ tsp lemon juice
Decoration and Garnish
- ½ pint raspberries, fresh
- ½ cup blueberries, fresh
- mint leaves
Instructions
Filling
- Combine cream cheese, powdered sugar, and almond extract and large bowl. Beat at medium speed with electric mixer until softened and blended. Add whipped topping mix and milk. Beat at high speed for four minutes or until mixture thickens and forms peaks. Cover and refrigerate for two to three hours or until thoroughly chilled.
Raspberry Sauce
- Thaw frozen raspberries.
- Dissolve cornstarch and water in medium saucepan. Add thawed raspberries, raspberry jam, and lemon juice. Cook on medium heat until mixture comes to a boil. Remove from heat. Push mixture through a small sieve into a small bowl to remove seeds. Refrigerate for two to three hours or until thoroughly chilled.
Brownies
- Preheat oven to 325°F. Line 9-inch springform pan with aluminum foil. Grease bottom of foil.
- Beat eggs lightly with a spoon. Stir in sugar, salt, and vanilla. Add vegetable oil and melted chocolate. Stir in flour. Do not beat at anytime. Spread mixture into the prepared springform pan. Bake at 325° for about 30 minutes. Cool completely. Remove brownie from pan, peel off aluminum foil.
Assembly
- Place brownie on serving plate. Spread chilled filling on top of brownie not quite to the edge. Place 1/4 cup of raspberry sauce into a small resealable plastic bag. Snip pinpoint hole in bottom corner of bag. Drizzle sauce in three concentric rings about one inch apart. Draw toothpick in straight lines from center to edge through the topping and sauce to form web design. Arrange fresh raspberries and blueberries in the center. Garnish with mint leaves. Serve with remaining raspberry sauce.
Notes
You can substitute a brownie mix for the brownie recipe, but I’ve been using this one for years and it really is pretty simple and the best one I’ve ever found.Â
Nutrition
Serving: 1gCalories: 263kcalCarbohydrates: 37gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 36mgSodium: 137mgPotassium: 156mgFiber: 4gSugar: 25gVitamin A: 169IUVitamin C: 12mgCalcium: 42mgIron: 2mg
Tried this recipe?Let us know how it was!