Raspberry Mousse Brownies
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with
chocolate syrup pouch)
Water, oil and eggs called for on brownie mix box
1 bag (10 oz) raspberry-flavored chocolate chips
1 1/4 cups whipping cream
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
1 tablespoon whipping cream
Fresh raspberries
Heat oven to 350°F. Grease bottom only of 13x9-inch 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 for
13x9-inch pan. Cool completely, about 1 hour.
Reserve 1/4 cup chocolate chips for drizzle. In large microwavable bowl,
place remaining chocolate chips and 1 1/4 cups whipping cream. Microwave
uncovered on High 2 to 3 minutes, stirring once every minute, until
chocolate is melted. Stir until mixture is smooth. Refrigerate about 20
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 soft peaks form. Spread
over cooled brownies, smoothing top.
In small microwavable bowl, microwave reserved 1/4 cup chocolate chips
and 1 tablespoon whipping cream uncovered on High 30 to 45 seconds,
stirring once, until mixture can be stirred smooth. Drizzle over
frosting mixture. Refrigerate 1 to 2 hours or until set.
Cut into 12 squares; cut each square diagonally in half to make
triangles. Garnish with fresh raspberries.