Water, vegetable oil and egg called for one brownie box
1 cup semisweet chocolate chips
3/4 cup whipping cream
3 tablespoons red raspberry jelly
1 cup betty crocker rich and creamy cream cheese frosting
1 1/2 teaspoons whipping cream
Fresh raspberries
Instructions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom
only of 8-inch or 9-inch square 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. Cool
completely, about 1 1/2 hours.
2Reserve 2 tablespoons chocolate chips for drizzle. In medium
microwavable bowl, place remaining chocolate chips, 3/4 cup
whipping cream and 3 tablespoons raspberry jelly. Microwave
uncovered on High 2 to 3 minutes, stirring once every minute, until
chocolate is melted. Stir until mixture is smooth (there may still be a
little undissolved jelly). Refrigerate about 30 minutes or until
slightly thickened.
Add frosting to chocolate mixture. Beat with electric mixer on high
speed 1 to 2 minutes or until well blended and fluffy. Spread over
cooled brownies, smoothing top.
4In small microwavable bowl, microwave reserved 2 tablespoons
chocolate chips and 1 1/2 teaspoons whipping cream uncovered on
High 30 to 45 seconds, stirring once, until mixture can be stirred
smooth. Stir in a few additional drops of whipping cream to thin
chocolate, if necessary. Drizzle over frosting mixture. Refrigerate 1
to 2 hours or until set.
5Cut into 9 squares; cut each square diagonally in half to make
triangles. Garnish with raspberries.
Serving
Suggestions
1 slice=240 calories
Originally Submitted
2/19/2015
0 Out of 5 from
0 reviews
You can add this Raspberry Mousse Brownies recipe to your own private DesktopCookbook.
