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Raspberry Mousse Brownies


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  • 1 brownie mix with chocolate syrup pack
  • Water, oil, and eggs called for on back of brownie box
  • 1 bag (10 oz.) semi-sweet or raspberry flavored chocolate chips
  • 1 1/4 c. whipping cream
  • 1 container cream cheese frosting
  • 1 TBSP whipping cream
  • Fresh raspberries



Step 1

Heat oven to 350º. Spray or grease bottom only of 9 x 13 inch pan (for easier cutting, line pan with foil and spray bottom only of foil). Bake and cool brownies as directed on box. Reserve ¼ cup chips for drizzle. In large microwaveable bowl combine remaining chips and 1 ¼ cup whipping cream. Microwave, uncovered, on high for 2 to 3 minutes, stirring once every minute until chocolate is melted. Stir until mixture is smooth. Refrigerate until slightly thickened, about 20 minutes. Add frosting to chocolate mixture. With electric mixer, beat on high speed one to two minutes or until well blended and soft peaks begin to form. Spread over cooled brownies, smoothing top. In small microwaveable bowl, microwave reserved ¼ chips and 1 tablespoon cream on high for 30 to 45 seconds, stirring once until mixture can be stirred smooth. Drizzle over frosting mixture. Refrigerate until set; one to two hours. Garnish with raspberries.

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