TRADITIONAL RASPBERRY MOUSSE BROWNIES
Brownie mix, chocolate chips and whipping cream create a chocolate lover's dreamy indulgence.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-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 13x9-inch pan. Cool completely, about 1 hour.
- Reserve 1/4 cup chocolate chips for drizzle. In large microwavable bowl, place remaining chocolate chips and 1 1/4 cups whipping cream and jelly. Microwave uncovered on High 2 to 3 minutes, stirring once every minute, until chocolate is melted. Stir until mixture is smooth (jelly may not be totally melted). Refrigerate about 30 minutes or until slightly thickened.
- 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.
Nutrition Facts : Calories 300, Carbohydrate 41 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Servings, Sodium 120 mg, Sugar 32 g, TransFat 1 g
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