“Cinn-Full” Raspberry Brownies

Ingredients

• Brownie

• 3 sticks butter
• 12 ounces bittersweet chocolate
• 1 Tablespoon raspberry flavoring
• 5 large eggs
• 1-1/4 cups cake flour
• 1 cup cocoa powder
• 1/2 teaspoon ground cinnamon
• 3 cups sugar
• 1/4 teaspoon salt

• Filling

• 4 ounces cool whip, thawed
• 1 (6 ounce) container orange yogurt
• 5 drops orange food coloring
• 60 fresh red raspberries
• 12 fresh mint leaves

Instructions

1. In a medium bowl, add the thawed cool whip, yogurt and food coloring. Gently fold into each other until well blended. Cover and place in the refrigerator for a minimum of 2 hours before using. (This will create a thick fluffy filling that just tastes like heaven!)
2. Preheat oven to 350° F. Grease and flour a 12 count muffin tin; set aside.
3. Cut the butter and chocolate into small pieces and place in a microwave-safe bowl. Cook for 1 minute over medium heat and then in 30-second increments until melted. Make sure to stir after each cooking cycle. Remove bowl and let cool 10 minutes. Add the raspberry flavoring and eggs. Whisk until well incorporated. Sift flour, cocoa powder and cinnamon in a separate bowl and stir into batter with sugar and salt.
4. Pour batter into prepared pan and bake until top is firm and tester inserted in the middle comes out clean. (About 30-40 minutes) Cool completely in pan on wire rack.
5. To assemble: Take brownies out of muffin tins and cut in half. Add half of the yogurt fluff into a quart size re-sealable bag and snip the corner. (When you run out of fluff, just add more.) Pipe a 1½ inch circle into the center of each brownie. Add four raspberries to the outside and then I like to pipe in between the raspberries. Add the top brownie and dollop with remaining fluff. Top with a raspberry and mint leaf.

Notes