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Raspberry Mousse Brownies
Raspberry Mousse Brownies

Raspberry Mousse Brownies

3 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 box (1 lb. 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, oil and eggs called for on brownie mix box
1 bag (10 oz.) raspberry-flavored or semi-sweet chocolate chips, divided
1 1/4 cups whipping cream
1 container (1 lb.) Betty Crocker® Rich & Creamy cream cheese frosting
1 tablespoon whipping cream
Fresh raspberries, if desired
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Let's Make It
1
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
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
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
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.
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6
5. Cut into 12 squares; cut each square diagonally in half to make triangles. Garnish with raspberries.
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