Chocolate Mousse Brownie Dessert

 

1

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

1/4

cup water

1/4

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

3/4

cup whipping cream

3

tablespoons powdered sugar

2

tablespoons unsweetened baking cocoa

• 1 Heat oven to 350°F (325°F for dark or nonstick 13x9-inch pan). 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 44 minutes, springform pan about 1 hour 5 minutes, or until topping is set. Cool completely, about 2 hours. 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.