Berries & Cream Brownie Squares

A creamy, white chocolate topping is spread over brownies and topped with berries for a delightful treat.


  • 1 pkg (19-21 oz/450 g) brownie mix (plus ingredients to make cake-like brownies)
  • 1/4 cup (50 mL) strawberry jam
  • 1 pkg (6 oz/150 mL) white chocolate squares for baking
  • 1   lemon
  • 1 container (16 oz/500 mL) frozen whipped topping, thawed, divided
  • 1 pkg (8 oz/250 g) cream cheese, softened
  • 1/4 cup (50 mL) powdered sugar
  • 1/2 cup (125 mL) toasted sliced almonds, coarsely chopped
  • 2 cups (500 mL) strawberries (about 12 whole strawberries)
  • 1/2 cup (125 mL) blueberries
  •  Additional powdered sugar


  1. Preheat oven to 350°F. Lightly spray Rectangular Baker with canola oil using Kitchen Spritzer. Prepare brownie mix according to package directions for cake-like brownies; pour batter into baker, spreading evenly. Bake 25-30 minutes or until wooden pick inserted in center comes out almost clean. Remove from oven; cool completely. Place jam in (1-cup) Prep Bowl. Microwave on HIGH 15-20 seconds or until melted; brush over brownie using Chef's Silicone Basting Brush.

  2. Coarsely chop white chocolate using Crinkle Cutter; place in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-2 minutes or until melted and smooth, stirring after each 30-second interval; set aside to cool. Juice lemon using Juicer to measure 1 tablespoon juice. Attach open star tip to Easy Accent® Decorator; completely fill with whipped topping (1 1/3 cups). In Classic Batter Bowl, combine cream cheese and powdered sugar; whisk until smooth using Stainless Whisk. Add melted white chocolate; mix well. Fold in remaining whipped topping until well blended. Mix in lemon juice (mixture will thicken slightly).

  3. Spread filling mixture over brownie, forming a smooth surface. Coarsely chop almonds using Food Chopper; sprinkle over filling. Pipe 20 rosettes evenly over filling. Slice strawberries using Egg Slicer Plus®. Top each rosette with two strawberry slices and three blueberries. Refrigerate at least 30 minutes. Sprinkle with powdered sugar using Flour/Sugar Shaker. Slice into squares using Utility Knife that has been dipped in hot water.


  • 20  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 370, Total Fat 23 g, Saturated Fat 9 g, Cholesterol 45 mg, Carbohydrate 36 g, Protein 4 g, Sodium 135 mg, Fiber less than 1 g

Cook's Tips:

To easily garnish and serve this dessert, slice it into squares before spreading with filling mixture and topping with fruit.

To toast almonds in the microwave oven, place almonds on Small Bar Pan; microwave on HIGH 5-7 minutes or until golden brown, stirring after each 30-second interval. Cool completely.

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