Raspberry Brownie Treats


  • 9″x13″ pan brownies

Raspberry Topping:

  • 1 1/2 c. water
  • 1/2 c. sugar
  • 2 c. raspberries
  • 2 tsp. lemon juice
  • 6 Tbsp. cornstarch
  • 1/4 c. water
  • Chocolate Syrup, Optional
  • 1 c. chocolate chips
  • 1/2 c. light Karo or corn syrup
  • 1/4 c. milk
  • 2 Tbsp. butter
  • vanilla ice cream


Bake a 9″x13″ pan of brownies of your favorite recipe. Cool. Raspberry Topping: Combine 1 1/2 c. water, sugar, raspberries, and lemon juice in saucepan. Bring to a boil. Combine cornstarch and 1/4 c. water. Stir into raspberry mixture. Boil for 2 minutes, stirring constantly. Remove from heat and cool. Chocolate Topping: Combine chocolate chips, Karo, and milk in saucepan. Bring to boil over medium heat and boil for 1 minute, stirring constantly. Remove from heat. Stir in butter and blend well. Cool. Just prior to serving, assemble dessert on individual plates. Place as slice of brownie on plate, top with a scoop or two of ice cream, spoon raspber