Chocolate Raspberry Brownie Mousse Delight

Chocolate Raspberry Brownie Mousse Delight

Prep:
25 mins
Cooking:
30 mins
Level:
Intermediate
Yields:
16 brownies

You’ll feel like you’re floating on cloud nine with this delightful blend of raspberries and chocolate. This chocolate raspberry brownie is topped with a raspberry cream cheese mousse.

Ingredients

  • BROWNIE
  • 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks, divided
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/3 cup (2/3 stick) butter, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 cup frozen raspberries, drained, mashed
  • RASPBERRY MOUSSE
  • 1 pkg. (8 oz.) cream cheese, softened
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 6 to 7 drops red food coloring (optional)
  • 1/4 cup frozen raspberries, drained, mashed
  • 1/3 cup whipping cream

Directions

FOR BROWNIE:
PREHEAT
oven to 350º F. Grease 9-inch-square baking pan.

MICROWAVE 1 cup chunks in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.

COMBINE flour, baking powder and salt in small bowl. Beat granulated sugar, butter and vanilla extract in medium mixer bowl until creamy. Add eggs; beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in mashed raspberries. Spread into prepared baking pan.

BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.

FOR RASPBERRY MOUSSE:
CHOP
remaining chunks into roughly 1/4-inch pieces. Beat cream cheese, powdered sugar, vanilla extract and food coloring, if desired, in medium mixer bowl until creamy. Fold in mashed raspberries and chopped chocolate morsels.

BEAT cream in small mixer bowl until stiff peaks form. Fold into raspberry cream cheese mixture until blended. Spread mousse over cooled brownie. Refrigerate for 1 hour. Cut into bars.

Baker's Comments

Nutritional Information

  • Serving Size
    1/16 brownies of recipe
  • Calories 320
  • Calories from Fat 150

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 17g 26%
  • Saturated Fat 10g 50%
  • Cholesterol 60mg 20%
  • Sodium 170mg 7%
  • Carbohydrates 40g 13%
  • Dietary Fiber 2g 8%
  • Sugars 30g
  • Protein 4g
  • Vitamin A 8%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 6%

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