Wednesday, July 27, 2011

What I Love: Raspberry Mousse Brownies

Hey Dolls!
How are you?
Ok, So if you know me well, you know that I'm obsessed with Raspberry & Chocolate treats!
I just think when you mix the two (Chocolate & Raspberries) you get SUCH A AMAZINGLY GOODNESS that I just cannot stop eating.. ok, well I try to not eat too much of the two but, they truely are my FAVORITE OFF ALL TIME dessert treat duo.
So today's recipe is for "Raspberry Mousse Brownies"..
This dessert is so heavenly delicious.
Want to learn how to make it? Read below:

Brownie mix, chocolate chips and whipping cream create a chocolate lover's dreamy indulgence.
Prep Time

20 Minutes
Total Time
4:30 Hrs:Mins
18 servings

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 bag (6 oz) semisweet chocolate chips (1 cup)
3/4 cup whipping cream
3 tablespoons red raspberry jelly
1 cup Betty Crocker® Rich & Creamy cream cheese frosting (from 16 oz container)
1 1/2 teaspoons whipping cream
Fresh raspberries, if desired

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.
Reserve 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.
In 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.
Cut into 9 squares; cut each square diagonally in half to make triangles. Garnish with raspberries.
Makes 18 servings

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Fresh strawberries or chocolate-covered coffee beans instead of the raspberries are other tasty garnishes.

Nutrition Information:
1 Serving (1 Serving)Calories 240(Calories from Fat 90),Total Fat 10g(Saturated Fat 3 1/2g,Trans Fat 1g),Cholesterol 25mg;Sodium 135mg;Total Carbohydrate 37g(Dietary Fiber 1g,Sugars 28g),Protein 1g;Percent Daily Value*:Vitamin A 2.00%;Vitamin C 0.00%;Calcium 0.00%;Iron 6.00%;Exchanges:1/2 Starch;0 Fruit;2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 Fat;Carbohydrate Choices:2 1/2;*Percent Daily Values are based on a 2,000 calorie diet.

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