Brownie Paradiso

Makes 48, 2-inch brownies or 24 servings


  • 4 lb (1 pouch) Krusteaz Professional Ready to Bake Brownie Batter (#732-0605)
  • Whipped Cream, Chocolate Petals, Cacao Nibs and Fresh Berry Salsa
Fresh Berry Salsa
  • 3 pints fresh strawberries, chopped
  • 2 pints fresh raspberries, cut in half
  • 1 pint fresh blueberries
  • 3 tablespoons fresh lime zest
  • 3 tablespoons lime juice
  • 1 cup raspberry jam/preserves


  1. For Fresh Berry Salsa, Stir all ingredients together. Let sit for 15 minutes. Serve.
  2. Prepare 16x12x1-inch sheet pan (half sheet) by lightly greasing or spraying with non-stick cooking spray.
  3. Cut open one end of pouch and squeeze batter into prepared pan.
  4. Spread batter with spatula until even.
  5. For convection oven, bake at 325°F 27-32 minutes; for standard oven, bake at 375°F 36-41 minutes.
  6. Allow brownies to cool completely before cutting.
  7. To assemble: Place brownie on serving dish. Top with 2 tablespoons whipped cream. Top with second brownie. Pipe whipped cream swirl on top. Place chocolate petals in whipped cream swirl. Garnish place with sprinkle of cacao nibs, fresh fruit and Fresh Berry Salsa.
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