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Raspberry Mousse Brownies

Raspberry Mousse Brownies

Brownie mix, chocolate chips and whipping cream create a chocolate lover's dreamy indulgence.

Ingredients



Instructions

  1. 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).
  2. Make brownies as directed on box for 13 x 9-inch pan. Cool completely, about 1 hour.
  3. Reserve 1/4 cup chocolate chips for drizzle.
  4. 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 for about 20 minutes or until slightly thickened.
  5. 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.
  6. 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.
  7. Refrigerate 1 to 2 hours or until set.
  8. Cut into 12 squares; cut each square diagonally in half to make triangles. Garnish with raspberries.


Makes: 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 Choices: 3

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker 2008/TM General Mills.


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