Chocolate Raspberry Brownie Mousse Delight Recipes

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RASPBERRY MOUSSE BROWNIES



Raspberry Mousse Brownies image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 24

Number Of Ingredients 7

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
3/4 cup plus 2 tablespoons semisweet chocolate chips
2/3 cup plus 2 teaspoons whipping cream
2 tablespoons seedless red raspberry jam
1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 16-oz container)
Fresh raspberries, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
  • In medium microwavable bowl, place 3/4 cup chocolate chips, 2/3 cup whipping cream and raspberry jelly. Microwave uncovered on High 1 to 2 minutes, stirring once every 30 seconds, until chocolate is melted. Stir until mixture is smooth (there may still be a little undissolved jam). 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 remaining 2 tablespoons chocolate chips and 2 teaspoons whipping cream uncovered on High 20 to 30 seconds, stirring once, until mixture can be stirred smooth. Place into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over frosting. Refrigerate 1 to 2 hours or until set.
  • Cut into 12 squares; cut each square diagonally in half to make triangles. Garnish with raspberries.

Nutrition Facts : Calories 210, Carbohydrate 29 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Brownie, Sodium 90 mg, Sugar 21 g, TransFat 0 g

CHOCOLATE RASPBERRY DELIGHT



Chocolate Raspberry Delight image

Provided by Betty Crocker Kitchens

Categories     Dessert

Yield 1

Number Of Ingredients 4

1 Fiber One™ 90 calorie chocolate fudge brownie
1 tbsp. Cool Whip fat-free frozen whipped topping, thawed
2 tbsp. light raspberry yogurt
1 tsp. white chocolate curls or shavings

Steps:

  • Cut a heart shape from the brownie using a 2 inch cookie cutter. While eating the scraps, spoon whipped topping on a plate and top with yogurt. Delicately drop the brownie on the yogurt and sprinkle with white chocolate curls.

Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g

TRADITIONAL RASPBERRY MOUSSE BROWNIES



Traditional Raspberry Mousse Brownies image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h45m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 2/3 cups semisweet chocolate chips (10 oz)
1 1/4 cups whipping cream
1/3 cup red raspberry jelly
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
1 tablespoon whipping cream
Fresh raspberries, if desired

Steps:

  • 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 and jelly. Microwave uncovered on High 2 to 3 minutes, stirring once every minute, until chocolate is melted. Stir until mixture is smooth (jelly may not be totally melted). 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 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 raspberries.

Nutrition Facts : Calories 300, Carbohydrate 41 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Servings, Sodium 120 mg, Sugar 32 g, TransFat 1 g

BEST EVER CHOCOLATE RASPBERRY BROWNIES



Best ever chocolate raspberry brownies image

Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 50m

Yield Cuts into 15 squares

Number Of Ingredients 8

200g dark chocolate, broken into chunks
100g milk chocolate, broken into chunks
250g pack salted butter
400g soft light brown sugar
4 large eggs
140g plain flour
50g cocoa powder
200g raspberries

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
  • Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

Nutrition Facts : Calories 389 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

RASPBERRY MOUSSE BROWNIES



Raspberry Mousse Brownies image

"These rich and fudgy brownies with fresh berries are my husband's all-time favorites," shares Susan Robinson from Novi, Michigan.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 14

1/4 cup butter, cubed
1 ounce unsweetened chocolate
1 large egg
3/4 teaspoon vanilla extract
1/2 cup sugar
1/4 cup 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

Steps:

  • 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. , Spread into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., 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. , 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.

Nutrition Facts : Calories 315 calories, Fat 21g fat (13g saturated fat), Cholesterol 79mg cholesterol, Sodium 105mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 3g fiber), Protein 3g protein.

BROWNIE DELIGHT



Brownie Delight image

Brownie mix and instant pudding hurry along the preparation of this scrumptious layered dessert. My family asks for this treat for birthdays instead of cake. -Opal Erickson, Branson, Missouri

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-15 servings.

Number Of Ingredients 7

1 package brownie mix (13x9-inch pan size)
11 ounces cream cheese, softened
2 cups confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed, divided
2 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1/2 cup chopped pecans

Steps:

  • Prepare and bake brownies according to package directions. Cool completely on a wire rack., In a large bowl, beat cream cheese and sugar until creamy. Fold in 2 cups whipped topping. Spread over brownies. In a small bowl, whisk milk and dry pudding mix for 2 minutes. , Refrigerate for 5 minutes; spread over the cream cheese layer. Spread with remaining whipped topping; sprinkle with pecans. Chill until serving.

Nutrition Facts :

HOME



Home image

Categories     Desserts

Yield 16

Number Of Ingredients 14

● 1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks, divided
●1 1/4 cups all-purpose flour
●1/2 teaspoon baking powder
●1/2 teaspoon salt
●1 cup granulated sugar
●1/3 cup (2/3 stick) butter, softened
●1 1/2 teaspoons vanilla extract, divided
●2 large eggs
●1/3 cup frozen raspberries, drained, mashed
●1 package (8 ounces) cream cheese, at room temperature
●3/4 cup powdered sugar
●6 to 7 drops red food coloring (optional)
●1/4 cup frozen raspberries, drained, mashed
●1/3 cup whipping cream

Steps:

  • Preheat oven to 350º F. Grease 9-inch-square baking pan.
  • Microwave 1 cup chunks in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. Chunks 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. Beat granulated sugar, butter and 1 teaspoon vanilla extract in medium mixer bowl until creamy. Add eggs; beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. 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. Cool completely in pan on wire rack.
  • Chop remaining 3/4 cup chunks into roughly 1/4-inch pieces. Beat cream cheese, powdered sugar, remaining ½ teaspoon vanilla extract and food coloring, if desired, in medium mixer bowl until creamy. 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. Spread mousse over cooled brownie. Refrigerate for 1 hour. Cut into bars.

CHOCOLATE RASPBERRY BROWNIE MOUSSE DELIGHT



Chocolate Raspberry Brownie Mousse Delight image

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!

Provided by JanetB-KY

Categories     Dessert

Time 55m

Yield 16 Brownies

Number Of Ingredients 15

1 2/3 cups dark chocolate chips, divided (the NESTLÃ CHOCOLATIER 53% Cacao Dark Chocolate Morsels one, zaar doesn't recognize the full name t)
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1/3 cup frozen raspberries, drained, mashed
1 (8 ounce) package cream cheese, softened
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
6 -7 drops red food coloring (optional)
1/4 cup frozen raspberries, drained, mashed
1/3 cup whipping cream

Steps:

  • 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.

Nutrition Facts : Calories 309.9, Fat 16.6, SaturatedFat 10, Cholesterol 59, Sodium 166.1, Carbohydrate 39.6, Fiber 1.7, Sugar 29.7, Protein 3.8

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