Save Recipe Print
Total:
1 hr 25 min
Prep:
30 min
Cook:
55 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

HEAT oven to 350 degrees F. Coat bottom only of 8-inch springform pan or 8-inch round cake pan with no-stick cooking spray.

PREPARE brownie mix as directed on package using the oil, water and eggs. Bake 50 to 55 minutes. Cool 10 minutes. Run knife around edges of brownie, remove outer sleeve from springform pan. If using round cake pan, invert brownie onto cooling rack, then turn right side up. Cool completely.

SPREAD preserves over cooled brownie to within 1/2-inch of edge.

POINT five-star tip of at a 45-degree angle to outer edge of brownie. Press nozzle, creating a ribbon of frosting as you move across the middle of the brownie, dividing it in half. Add 3 more equally spaced ribbons, about 1/2-inch apart, on each side of center ribbon. Turn brownie a quarter turn to the right. Create another ribbon across the middle, overlapping the previous ribbons. Add 3 more ribbons, about 1/2-inch apart, on each side of center ribbon.

MAKE a zig-zag border by pointing five-star tip straight down at edge of brownie. Press nozzle, moving it quickly in a zig-zag motion, about 3/4-inch wide, all around the edge, being careful not to run off the outer edge.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Cocoa Brownies

Recipe courtesy of Alton Brown

Outrageous Brownies

Recipe courtesy of Ina Garten

Brownie Cookies

Recipe courtesy of Ree Drummond

Nut Butter Brownies

Recipe courtesy of Food Network

Raspberry Cheesecake

Recipe courtesy of Ina Garten

Knock-You-Naked Brownies

Recipe courtesy of Ree Drummond

Lemon Raspberry Tarts

Recipe courtesy of Ree Drummond

Lemon and Raspberry Pound Cake

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword