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Chambord Brownie Bites

Submitted by: Mary on 10/21/2004
3064 views
2.73 avg rating
213 votes
 
 
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Ingredients

For the Brownies:

6 ozs Cream cheese, at room temperature
12 T Butter, at room temperature
2 egg
2 pkgs Atkins brownie mix
For the Filling:

2 pks Sugar free raspberry-flavored gelatin
1/4 cup boiling water
1/4 cup Davinci sugar free raspberry syrup
1/4 C Brandy

For the Topping:

2 C Sugar free marshmallows (Can be purchased at www.DietLowCarb.com)
4 ozs Semi-sweet low carb chocolate bars, chopped
3 T Heavy cream

Directions

Preheat oven to 350 degrees F.



Line a 9 x 12-inch baking pan with non-stick foil.



Cream butter and cream cheese together; add egg and mix until smooth. Combine creamed mixture with dry brownie mix, stirring by hand. Mixture will be thick. Spread evenly in foil-lined pan and bake for 30 minutes. Cool completely. Using a wooden skewer, poke holes at 1-inch intervals halfway down into brownies.



Combine boiling water and both boxes of gelatin. Stir until no more sugar or gelatin granules are visible and liquid is clear. Cool to room temperature. Add raspberry syrup and brandy. Pour cooled gelatin mixture over top of cooled brownies.

Refrigerate for two hours.



Cut brownies into squares and place on glossy side of freezer paper, parchment paper, or foil, spreading each square slightly apart to allow topping to dribble down sides.



Melt chocolate, marshmallows, and heavy cream slowly in microwave or double boiler, stirring until smooth and creamy. Cool to room temperature, but still liquid enough to drip. Scatter-drip mixture over cooled brownies. (Re-warm chocolate slightly as necessary.) Refrigerate to harden chocolate topping. Serve. Refrigerate any leftovers.

Servings

36

Calories

6.5

Time to prepare

25 minutes

Difficulty

Easy
 

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