Welcome to the first reveal of my Pillsbury BakeOff creations! This one is Grant's favorite - one he declared a "million dollar winner" as soon as he tasted it. Of course, he's awfully partial to blackberries, so that may have skewed his opinion a bit. It is really good....and my friends that have tasted it all wanted the recipe, so maybe it will have a shot. If not, that's okay, because I'm happy to have made a dessert that my husband loves so much.
1 (19.5 oz) brownie mix (for the contest, I used Pillsbury Classic Fudge - use whatever you want!)
1/2 cup oil
1/4 cup water
1/4 cup white chocolate chips
1 (8 0z) package cream cheese, softened
4 oz whipped topping, thawed
1 (21 oz) can blackberry pie filling
1/2 cup chopped pecans or walnuts, toasted
1/3 cup white chocolate chips
1 t. shortening
Prepare brownie mix according to package directions, using eggs, oil, and water. Spread in a greased 13 x 9 in. pan and bake for 28-31 minutes. Do not overbake! No dry brownies here!
Cool completely - if necessary, stick in fridge or freezer to hasten the process.
Melt the 1/4 cup white chocolate and stir until smooth. Add cream cheese and beat well. Fold in the whipped topping and stir to combine. Spread over top of brownies.
Top with blackberry pie filling and toasted nuts.
Melt 1/3 cup white chocolate chips with shortening. Scoop into a sandwich bag and snip off one tiny corner. Drizzle over dessert. Chill until serving. Store in refrigerator.