Raspberry Chocolate Mousse Brownies: A Recipe
I love to bake. Unfortunately, sometimes baking doesn't love me. Over the weekend I made a dessert to take to Matt and Jen's, but it was a comedy of errors trying to make the thing! Thankfully it ended up tasting fine even though it was not even close to what it was intended to be. And thankfully I was taking it to family or I may have given up halfway through and not "discovered" a new recipe! So here's my goofed-up recipe that turned out okay after all!
Raspberry Chocolate Mousse Brownies
1 pkg brownie mix (9x13 pan size)
2 C heavy whipping cream, divided
1 pkg instant chocolate pudding mix
1/2 can raspberries in heavy syrup (use 1/2 of a 14 oz can)
chocolate chips
Make brownies according to package directions. Cool completely. In a small bowl, combine 1 C whipping cream and pudding mix. Stir. Beat remaining cream in a small bowl until stiff peaks form. Fold into pudding. Add raspberries and stir. Carefully spread pudding mixture over brownies. Cover and refrigerate for 2 hours before cutting. Sprinkle with chocolate chips right before serving.
Raspberry Chocolate Mousse Brownies
1 pkg brownie mix (9x13 pan size)
2 C heavy whipping cream, divided
1 pkg instant chocolate pudding mix
1/2 can raspberries in heavy syrup (use 1/2 of a 14 oz can)
chocolate chips
Make brownies according to package directions. Cool completely. In a small bowl, combine 1 C whipping cream and pudding mix. Stir. Beat remaining cream in a small bowl until stiff peaks form. Fold into pudding. Add raspberries and stir. Carefully spread pudding mixture over brownies. Cover and refrigerate for 2 hours before cutting. Sprinkle with chocolate chips right before serving.
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