FOR THE BROWNIE BASE:
Heat oven to 350 degrees F. Grease bottom and sides of 9-inch springform pan. Prepare brownies as directed on package, using oil, water and eggs. Stir in chocolate chips. Spread batter in greased pan.
Bake at 350 degrees F for 45 to 50 minutes or until center is almost set. Cool 1 hour or until completely cooled.
FOR THE FILLING:
In large bowl, beat whipping cream until stiff peaks form. In large bowl, combine cream cheese and powdered sugar; beat until smooth. Stir in melted vanilla chips. Fold in 1/3 of whipped cream; fold in remaining whipped cream. Reserve 1 cup mixture for piped edge; spread remaining mixture over brownie. Using decorating bag fitted with star tip (1/4 to 3/8-inch opening), pipe decorative border around edge of brownie, making sure border doesn't touch side of pan. Cover; refrigerate at least 2 hours.
FOR THE SAUCE:
Meanwhile, in food processor bowl with metal blade or blender container, process raspberries with syrup until smooth. Strain to remove seeds. In small saucepan, combine 3 tablespoons sugar and cornstarch; stir in raspberry puree. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature.
About 1 hour before serving, arrange fresh raspberries over filling. Refrigerate until serving time. With sharp knife, loosen dessert from sides of pan; remove sides of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator.
HIGH ALTITUDE: (Above 3500 Ft.)
Add 1/3 cup flour to dry brownie mix. Bake as directed above.
Recipe reprinted by permission of Pillsbury®. All rights reserved.