Subj : Raspberry Mousse Brownies
To : All
From : Mojo
Date : Sat May 28 2016 04:59 pm
Raspberry Mousse Brownies
Ingredients
1 box (1 lb 2.4 oz) Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 bag (6 oz) semisweet chocolate chips (1 cup)
3/4 cup whipping cream
3 tablespoons red raspberry jelly
1 cup cream cheese frosting (from 16 oz container)
1 1/2 teaspoons whipping cream
Fresh raspberries, if desired
Directions
1. Heat oven to 350�F (325�F for dark or nonstick pan). Grease bottom only of
8-inch or 9-inch square 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. Cool completely, about 1 1/2 hours.
2. Reserve 2 tablespoons chocolate chips for drizzle. In medium microwavable
bowl, place remaining chocolate chips, 3/4 cup whipping cream and 3 tablespoons
raspberry jelly. Microwave uncovered on High 2 to 3 minutes, stirring once
every minute, until chocolate is melted. Stir until mixture is smooth (there
may still be a little undissolved jelly). 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 reserved 2 tablespoons chocolate chips
and 1 1/2 teaspoons whipping cream uncovered on High 30 to 45 seconds, stirring
once, until mixture can be stirred smooth. Stir in a few additional drops of
whipping cream to thin chocolate, if necessary. Drizzle over frosting mixture.
Refrigerate 1 to 2 hours or until set.
5. Cut into 9 squares; cut each square diagonally in half to make triangles.
Garnish with raspberries.
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