The Bon Vivant Gourmet

Brownie:
1 2/3 cups (10 oz pkg) dark chocolate morsels, divided
1 1/4 cups all-purpose flour
1/2 t baking powder
1/2 t salt
1 cup granulated sugar
1/3 (2/3 stick) butter, softened
1 t vanilla extract
2 large eggs
1/3 cup raspberries, mashed

Raspberry Mousse:
1 pkg (8 oz) cream cheese, softened
3/4 cup powdered sugar
1/2 t vanilla extract
6 to 7 drops red food coloring (optional)
1/4 cup raspberries, mashed
1/3 cup whipping cream

For brownies:
Preheat oven to 350F. Grease 9-inch square baking pan.

Microwave 1 cup chocolate morsels in small bowl for about 45 seconds; stir. Morsels may retain some of the original shape. If necessary, microwave an additional 10 to 15 seconds, stirring just until smooth; cool to room temperature.

Combine flour, baking powder and salt in small bowl. Beat granulated sugar, butter and vanilla extract in medium mixer bowl until creamy. Add eggs; beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in mashed raspberries. Spread into prepared pan.

For raspberry mousse:
Chop remaining morsels into roughly 1/4 pieces. Beat cream cheese, powdered sugar, vanilla extract and food coloring in medium mixer bowl until creamy. Fold in mashed raspberries and chopped chocolate morsels.

Beat cream in small mixer bowl until stiff peaks form. Fold into raspberry cream cheese mixture until blended. Spread mousse over cooled brownie. Refrigerate for 1 hour.

Cut into bars and garnish with fresh whole raspberries.

Labels: desserts