Desserts
Key Ingredients
Ingredients
- ●1 3/4 cups (11.5-ounce package) 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 1/2 teaspoons vanilla extract, divided
- ●2 large eggs
- ●1/3 cup frozen raspberries, drained, mashed
- ●1 package (8 ounces) cream cheese, at room temperature
- ●3/4 cup powdered sugar
- ●6 to 7 drops red food coloring (optional)
- ●1/4 cup frozen raspberries, drained, mashed
- ●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.
