Raspberry Mousse Brownies

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



Ingredients

  • 1
    box (16 oz) Betty Crocker™ Supreme original brownie mix
  • Water, vegetable oil and egg called for on brownie mix box
  • 3/4
    cup plus 2 tablespoons semisweet chocolate chips
  • 2/3
    cup plus 2 teaspoons whipping cream
  • 2
    tablespoons seedless red raspberry jam
  • 1
    cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 16-oz container)
  • Fresh raspberries, if desired

Steps


1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.

2 In medium microwavable bowl, place 3/4 cup chocolate chips, 2/3 cup whipping cream and raspberry jelly. Microwave uncovered on High 1 to 2 minutes, stirring once every 30 seconds, until chocolate is melted. Stir until mixture is smooth (there may still be a little undissolved jam). Refrigerate about 30 minutes or until slightly thickened.

3 Add frosting to chocolate mixture. Beat with electric mixer on high speed 1 to 2 minutes or until well blended and fluffy. Spread over cooled brownies, smoothing top.

4 In small microwavable bowl, microwave remaining 2 tablespoons chocolate chips and 2 teaspoons whipping cream uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Place into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over frosting. Refrigerate 1 to 2 hours or until set.

5 Cut into 12 squares; cut each square diagonally in half to make triangles. Garnish with raspberries.

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