Traditional Raspberry Mousse Brownies

 

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

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 Cut into 12 squares; cut each square diagonally in half to make triangles. Garnish with raspberries.