Chocolate Raspberry Brownie Mousse Delight

Name: Chocolate Raspberry Brownie Mousse Delight
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 16 Brownies
Ingredients: 394.39 ml dark chocolate chips, divided (the NESTLÃƒ CHOCOLATIER 53% Cacao Dark Chocolate Morsels one, zaar doesn't recognize the full name t); 295.73 ml all-purpose flour; 2.46 ml baking powder; 2.46 ml salt; 236.59 ml granulated sugar; 78.78 ml butter, softened; 4.92 ml vanilla extract; 2 large eggs; 78.78 ml frozen raspberries, drained, mashed; 226.79 g package cream cheese, softened; 177.44 ml powdered sugar; 2.46 ml vanilla extract; 0.39-0.45 ml red food coloring (optional); 59.14 ml frozen raspberries, drained, mashed; 78.78 ml whipping cream

Submitted by JanetB-KY

"So wonderfully decadent yet sooooo easy. This is another from the Nestles website. I have made this once and it looks so impressive but is very easy and a chocolate/raspberry lovers dream dessert!"

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Ready In:: 55mins
Ingredients:: 15
Yields:: 16 Brownies

ingredients

brownies
394.39 ml dark chocolate chips, divided (the NESTLÃƒ CHOCOLATIER 53% Cacao Dark Chocolate Morsels one, zaar doesn't recognize the full name t)
295.73 ml all-purpose flour
2.46 ml baking powder
2.46 ml salt
236.59 ml granulated sugar
78.78 ml butter, softened
4.92 ml vanilla extract
2 large eggs
78.78 ml frozen raspberries, drained, mashed
226.79 g package cream cheese, softened
177.44 ml powdered sugar
2.46 ml vanilla extract
0.39-0.45 ml red food coloring (optional)
59.14 ml frozen raspberries, drained, mashed
78.78 ml whipping cream

directions

FOR BROWNIE:
PREHEAT oven to 350º F & grease 9-inch-square baking pan.
MICROWAVE 1 cup chocolate morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
Morsels 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.
COMBINE flour, baking powder and salt in small bowl then beat granulated sugar, butter and vanilla extract in medium mixer bowl until creamy.
Add eggs to sugar mixture; beat until light and fluffy then beat in melted chocolate.
Stir in flour mixture until blended then stir in mashed raspberries & spread into prepared baking pan.
BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out slightly sticky & then cool completely in pan on wire rack.
FOR RASPBERRY MOUSSE:
CHOP remaining morsels into roughly 1/4-inch pieces.
Beat cream cheese, powdered sugar, vanilla extract and food coloring, if desired, in medium mixer bowl until creamy then fold in mashed raspberries and chopped chocolate morsels.
BEAT cream in small mixer bowl until stiff peaks form.
Fold into raspberry cream cheese mixture until blended & then spread mousse over cooled brownie.
Refrigerate for 1 hour & cut into bars to serve.