Big Bowl Brownie Dessert

Big Bowl Brownie Dessert
270 min.
16
299kcal

Suggestions

Get ready to indulge in the ultimate brownie dessert with this Big Bowl Brownie creation! This recipe is perfect for those who love a rich, chocolatey treat with a fruity twist. Starting with a classic Betty Delights brownie mix as the base, you'll create a decadent brownie that serves as the foundation for layers of deliciousness. The secret to this recipe's success lies in the addition of almond extract, which adds a subtle nutty flavor to both the brownie and the whipped cream. After baking the brownie to perfection, you'll let it cool before assembling the masterpiece. The cherry pie filling adds a burst of fruity flavor, and when combined with the almond-infused whipped cream, it creates a heavenly combination. The sliced almonds on top provide a satisfying crunch, making this dessert a textural delight. Whether you're serving it at a party or enjoying it as a special treat, this Big Bowl Brownie Dessert is sure to impress. With its beautiful layers and irresistible flavors, it's a dessert that will have everyone coming back for more. So, gather your ingredients, follow the simple steps, and get ready to satisfy your sweet tooth with this extraordinary brownie creation!

Ingredients

  • 16 oz brownie mix 
  • serving vegetable oil for on brownie mix box
  • cups whipping cream (1 pint)
  • 0.5 cup powdered sugar 
  • 0.5 teaspoon almond extract 
  • 21 oz cherry pie filling with more fruit canned
  • 0.5 teaspoon almond extract 
  • tablespoons almonds toasted sliced

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • aluminum foil

Directions

  1. Heat oven to 350° F (325° F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
  2. In chilled large bowl, beat whipping cream, powdered sugar, and 1/2 teaspoon almond extract with electric mixer on high speed until stiff peaks form. (Do not overbeat.) In small bowl, combine pie filling and 1/2 teaspoon almond extract.
  3. Using foil to lift, remove brownies from pan, and peel away foil.
  4. Cut brownies into 1-inch pieces. In 3-quart glass bowl, layer half of the brownies; top with cherry pie filling and half of the whipped cream. Top with remaining brownies and whipped topping; sprinkle with almonds. Cover; refrigerate at least 2 hours but no longer than 12 hours before serving. Store covered in refrigerator.

Nutrition Facts

Calories299kcal
Protein3.46%
Fat46.82%
Carbs49.72%

Properties

Glycemic Index
0.63
Glycemic Load
0.01
Inflammation Score
-3
Nutrition Score
2.4321739595869%

Flavonoids

Cyanidin
0.03mg
Catechin
0.02mg
Epigallocatechin
0.03mg
Epicatechin
0.01mg
Naringenin
0.01mg
Isorhamnetin
0.03mg

Nutrients percent of daily need

Calories:299.24kcal
14.96%
Fat:15.69g
24.15%
Saturated Fat:7.77g
48.56%
Carbohydrates:37.51g
12.5%
Net Carbohydrates:37.13g
13.5%
Sugar:18.68g
20.76%
Cholesterol:33.62mg
11.21%
Sodium:97.62mg
4.24%
Alcohol:0.09g
100%
Alcohol %:0.11%
100%
Protein:2.61g
5.22%
Vitamin A:513.62IU
10.27%
Iron:0.96mg
5.36%
Vitamin B2:0.08mg
4.53%
Vitamin E:0.67mg
4.44%
Vitamin D:0.48µg
3.17%
Phosphorus:28.86mg
2.89%
Calcium:27.16mg
2.72%
Vitamin K:2.56µg
2.44%
Copper:0.05mg
2.32%
Potassium:76.94mg
2.2%
Manganese:0.04mg
2.04%
Magnesium:8.09mg
2.02%
Vitamin C:1.52mg
1.84%
Selenium:1.12µg
1.59%
Fiber:0.38g
1.52%
Vitamin B6:0.03mg
1.3%
Vitamin B1:0.02mg
1.19%
Vitamin B5:0.11mg
1.05%