Raspberry Mousse Brownies

 

1

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

Water, vegetable oil and egg called for on brownie mix box

1

bag (6 oz) semisweet chocolate chips (1 cup)

3/4

cup whipping cream

3

tablespoons red raspberry jelly

1

cup Betty Crocker® Rich & Creamy cream cheese frosting (from 16 oz container)

1 1/2

teaspoons whipping cream

Fresh raspberries, if desired

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 8-inch or 9-inch square 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. Cool completely, about 1 1/2 hours.
• 2 Reserve 2 tablespoons chocolate chips for drizzle. In medium microwavable bowl, place remaining chocolate chips, 3/4 cup whipping cream and 3 tablespoons raspberry jelly. Microwave uncovered on High 2 to 3 minutes, stirring once every minute, until chocolate is melted. Stir until mixture is smooth (there may still be a little undissolved jelly). Refrigerate about 30 minutes or until slightly thickened.
• 3 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.
• 4 In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips and 1 1/2 teaspoons whipping cream uncovered on High 30 to 45 seconds, stirring once, until mixture can be stirred smooth. Stir in a few additional drops of whipping cream to thin chocolate, if necessary. Drizzle over frosting mixture. Refrigerate 1 to 2 hours or until set.
• 5 Cut into 9 squares; cut each square diagonally in half to make triangles. Garnish with raspberries.