Raspberry Mousse Brownies

 TWIGT
0
(0) 0 Reviews
Prep Time
0
min.
Total Time
3
hr.
Servings

24 servings

What You Need

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Make It

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  • 1. Preheat 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.
  • 2. 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 thickened.
  • 3. 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.
  • 4. 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.
  • 5. Cut into 12 squares; cut each square diagonally in half to make triangles. Garnish with raspberries.

Notes

High Altitude (3500-6500 ft): Follow High Altitude directions on brownie mix box for 13x9-inch pan. Variation: Fresh strawberries or chocolate-covered coffee beans instead of the raspberries are other tasty garnishes.

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