Raspberry Mousse Brownies |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 6 |
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âThese rich and fudgy brownies with fresh berries are my husbandâs all-time favorites,â shares Susan Robinson from Novi, Michigan. Ingredients:
1/4 cup butter, cubed |
1 ounce unsweetened chocolate |
1 egg |
3/4 teaspoon vanilla extract |
1/2 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
topping: |
1/4 cup semisweet chocolate chips |
1/2 ounce unsweetened chocolate |
2 tablespoons plus 1/4 cup heavy whipping cream, divided |
1-1/2 teaspoons butter |
1/2 teaspoon vanilla extract |
2 tablespoons confectioners' sugar |
1 cup fresh raspberries, divided |
Directions:
1. In a small saucepan, melt butter and chocolate over low heat, stirring until smooth. Remove from the heat; cool. Beat in egg and vanilla. Combine sugar and flour; stir into chocolate mixture.
2. Spread into an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For topping, in a small saucepan, combine the chocolate chips, unsweetened chocolate and 2 tablespoons cream. Cook and stir over low heat until melted and smooth. Remove from the heat. Stir in butter and vanilla. Cool.
4. In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in chocolate mixture. Mash 1/2 cup raspberries; fold into mousse. Spread over brownies; sprinkle with remaining berries. Refrigerate for 2 hours or until firm. Yield: 6 servings.
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