Recipe for Slow Cooker Raspberry Cream Cheese Caramel Brownies

1 (20 oz) Ghiradelli Double Chocolate brownie mix 
Caramel topping or make your own
4 oz cream cheese (low fat works)
2 cups frozen or fresh raspberries

Place a small rack or trivet in the bottom of your large slow cooker (if you don’t have one you can ball up pieces of foil to get the dish off the bottom of the slow cooker).  Find an oven safe dish that will fit in your slow cooker and spray with nonstick spray.  Make the brownie mix according to directions on the box.  Pour brownie batter into the dish until it’s about 2/3 full (you’ll probably have extra batter, which you can eat raw if you’re like me).  Take 2 to 4 Tbsp of the caramel topping and plop dollops of it on top of the batter (don’t mix in).  Soften the cream cheese by placing it in the microwave on 50% power for 30 seconds.  Take dollops of it and plop it on the top of the batter.  Using the tip of a knife, lightly score the top surface to mix the cream cheese and caramel in slightly.  It should look marbled.  Take 1 cup of the raspberries and sprinkle them on top of the batter.  Push down slightly.  Place a large paper towel on top of the slow cooker.  Cover the slow cooker with the lid.  Cook on HIGH for 1 1/2 to 2 1/2 hours.  Serve with extra raspberries over the top and vanilla ice cream on the side. 

 Review:
Pure decadence.  Pure goodness.  This is my kind of dessert. 

First off, I am not advertsing for Ghiradelli.  I just really believe that their products are the best.  If you’re going to make this dessert you must use a good, high quality brownie mix.  Not the store brand that leaves a bad aftertaste.  I recommend Ghiradelli.  I made my own caramel sauce out of sweetened condensed milk.  And it was fab.  These brownies are so moist and delicious.  Make in the oven, if you prefer.  Bake as directed on the box.  5 stars