Raspberry Mousse Brownies
Brownie mix, chocolate chips and whipping cream create a chocolate lover's
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- 1 (22.5 ounce) box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
- Water, oil and eggs called for on brownie mix box
- 1 (10 ounce) bag raspberry-flavored or semisweet chocolate chips
- 1 1/4 cups whipping cream
- 1 (16 ounce) container Betty Crocker Rich & Creamy cream cheese frosting
- 1 tablespoon whipping cream fresh raspberries, if desired
- Heat oven to 350 degrees F. Grease bottom only of 13 x 9-inch pan with cooking
spray or shortening (for easier cutting, line pan with foil, then grease foil
on bottom only of pan).
- Make brownies as directed on box for 13 x 9-inch pan. Cool completely, about
- Reserve 1/4 cup chocolate chips for drizzle. In large microwavable bowl,
place remaining chocolate chips and 1 1/4 cups whipping cream. Microwave uncovered
on HIGH 2 to 3 minutes, stirring once every minute, until chocolate is melted.
Stir until mixture is smooth. Refrigerate about 20 minutes or until slightly
- Add frosting to chocolate mixture. Beat with electric mixer on high speed
1 to 2 minutes or until well blended and soft peaks form. Spread over cooled
brownies, smoothing top.
- In small microwavable bowl, microwave reserved 1/4 cup chocolate chips and
1 tablespoon whipping cream uncovered on HIGH 30 to 45 seconds, stirring once,
until mixture can be stirred smooth. Drizzle over frosting mixture. Refrigerate
1 to 2 hours or until set.
- Cut into 12 squares; cut each square diagonally in half to make triangles.
Garnish with raspberries.
Yield: 24 servings
High Altitude (3500-6500 ft): Follow High Altitude directions on brownie mix
box for 13 x 9-inch pan.
Variation: Fresh strawberries or chocolate-covered coffee beans instead of the
raspberries are other tasty garnishes.
Nutrition Information: 1 Serving: Calories 330 (Calories from Fat 150); Total
Fat 16g (Saturated Fat 7g, Trans Fat 2g); Cholesterol 30mg; Sodium 140mg; Total
Carbohydrate 42g (Dietary Fiber 2g, Sugars 34g); Protein 2g Percent Daily Value*:
Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 8%
Exchanges: 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate
* Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker Newsletter - February 9, 2007
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