Strawberry Mousse Brownie Cake

By srumbel

Layers of homemade brownie and fluffy no bake strawberry cheesecake makes this Strawberry Mousse Brownie Cake an impressive and delicious dessert.
from insidebrucrewlife.com

Ingredients

• For the Brownies
• 1/2 cup butter
• 1/4 cup dark cocoa powder
• 2 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3/4 cup flour
• 1/4 teaspoon baking powder
• For the Strawberry Mousse
• 2 - 8 ounce packages cream cheese, softened
• 1/4 cup sugar
• 1 1/2 cups diced fresh strawberries
• 2 Tablespoons hot water
• 1 - 3 ounce box strawberry Jell-O
• 1 - 8 ounce container Cool Whip, divided
• For the Chocolate Ganache
• 1/4 cup heavy cream
• 1/2 cup chocolate chips
• Chocolate candy hearts, for garnish
• red and pink sprinkles

Details

Preparation time 45mins
Cooking time 75mins

Preparation

Step 1

Preheat the oven to 350 degrees. Line an 8 inch springform pan with parchment paper or a cardboard circle.

Melt the butter. Whisk in the cocoa powder. Let cool slightly.

Beat the eggs until frothy and light in color. Add the sugar and vanilla and beat again.

Spoon in 1/4 cup of the butter/cocoa mixture and beat again. Add the rest of the butter/cocoa mixture and beat in.

Stir together the salt, flour, and baking powder and add to the batter. Do not over mix. Spread in the bottom of the prepared pan. Bake for 30 minutes.

Remove from the oven and cool for 10 minutes. Run a knife around the edge of the pan, loosen the pan ring, then close the ring back up without removing the brownie. Let cool completely.

Beat the cream cheese and sugar until creamy. Set aside

Place the diced strawberries in a food processor and pulse until mashed. Stir in the hot water and Jell-O powder until dissolved.

Pour the strawberry mixture into the cream cheese and beat again. Fold in 2 cups of Cool Whip gently.

Spread over the cooled brownies in the pan. Place in the refrigerator and chill for a few hours before removing the pan ring.

Place the heavy cream in a small sauce pan. Bring to a very low boil, then remove from the heat.

Stir in the chocolate chips until it is creamy. Let cool for 10 minutes before spreading on the top of the mousse.

Let set in the refrigerator again before serving. Top with remaining Cool Whip, chocolate candies, and sprinkles. Store in a covered container in the refrigerator.

Nutrition Information:
Yield: 12

Serving Size:
1
Amount Per Serving: Calories: 462 Total Fat: 31g Saturated Fat: 19g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 95mg Sodium: 306mg Carbohydrates: 44g Fiber: 2g Sugar: 34g Protein: 6g