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| 1 | box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch) |
| 1/4 | cup water |
| 1/3 | cup vegetable oil |
| 2 | eggs |
| 3/4 | cup whipping cream |
| 1 | bag (6 oz) semisweet chocolate chips (1 cup) |
| 3 | eggs |
| 1/3 | cup granulated sugar |
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| 3/4 | cup whipping cream |
| 3 | tablespoons powdered sugar |
| 2 | tablespoons unsweetened baking cocoa |
| 1. | Heat oven to 350°F. Grease bottom only of 13x9-inch pan or 10-inch springform pan. In large bowl, stir brownie mix, chocolate syrup, water, oil and 2 eggs until well blended. Spread batter in pan. |
| 2. | In 2-quart saucepan, heat 3/4 cup whipping cream and the chocolate chips over medium heat, stirring constantly, until chocolate is melted and mixture is smooth; cool slightly. In medium bowl, beat 3 eggs and the granulated sugar with electric mixer on medium speed until foamy; stir into cream-chocolate mixture. Pour evenly over batter. |
| 3. | Bake rectangular pan about 45 minutes, springform pan about 1 hour 5 minutes, or until topping is set. Cool completely, about 1 hour. Serve at room temperature, or cover tightly and refrigerate until chilled. |
| 4. | In small bowl, beat all whipped cream ingredients with electric mixer on high speed until soft peaks form. Serve dessert with whipped cream. Store in refrigerator. |
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| Serve this decadent chocolate dessert on pretty plates sprinkled with cocoa. |
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| Make it your way! Create butterscotch mousse bars by using butterscotch chips in place of chocolate chips in the mousse layer. |
Nutrition Information:
425 ( 180 ); 20 g ( 8 g); 105 mg; 210 mg; 57 g ( 1 g); 5 g 6 %; 0%; 4 %; 8 %