Name: Chocolate Raspberry Brownie Mousse Delight
Prep time: 25 s
Cook time: 30 s
Total time: 55 s
Yield: 16
Ingredients: 1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunksdivided; 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) buttersoftened; 1 1/2 teaspoons vanilla extractdivided; 2 large eggs; 1/3 cup frozen raspberriesdrainedmashed; 1 package (8 ounces) cream cheeseat room temperature; 3/4 cup powdered sugar; 6 to 7 drops red food coloring (optional); 1/4 cup frozen raspberriesdrainedmashed; 1/3 cup whipping cream

Make It

Step 1

Preheat oven to 350º F. Grease 9-inch-square baking pan.

Step 2

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.

Step 3

Combine flour, baking powder and salt in small bowl. Beat granulated sugar, butter and 1 teaspoon 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.

Step 4

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

Step 5

Chop remaining 3/4 cup chunks into roughly 1/4-inch pieces. Beat cream cheese, powdered sugar, remaining ½ teaspoon vanilla extract and food coloring, if desired, in medium mixer bowl until creamy. Fold in mashed raspberries and chopped chocolate morsels.

Step 6

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.