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Raspberry Mousse Brownies

 Raspberry Mousse Brownies
“These rich and fudgy brownies with fresh berries are my husband’s all-time favorites,” shares Susan Robinson from Novi, Michigan.
6 ServingsPrep: 35 min. Bake: 15 min. + chilling


  • 1/4 cup butter, cubed
  • 1 ounce unsweetened chocolate
  • 1 egg
  • 3/4 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup semisweet chocolate chips
  • 1/2 ounce unsweetened chocolate
  • 2 tablespoons plus 1/4 cup heavy whipping cream, divided
  • 1-1/2 teaspoons butter
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 tablespoons confectioners' sugar
  • 1 cup fresh raspberries, divided


  • In a small saucepan, melt butter and chocolate over low heat,
  • stirring until smooth. Remove from the heat; cool. Beat in egg and
  • vanilla. Combine sugar and flour; stir into chocolate mixture.
  • Spread into an 8-in. x 4-in. loaf pan coated with cooking spray. Bake
  • at 350° for 15-18 minutes or until a toothpick inserted near the
  • center comes out clean. Cool on a wire rack.

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Raspberry Mousse Brownies (continued)

Directions (continued)

  • For topping, in a small saucepan, combine the chocolate chips,
  • unsweetened chocolate and 2 tablespoons cream. Cook and stir over
  • low heat until melted and smooth. Remove from the heat. Stir in
  • butter and vanilla. Cool.
  • In a small bowl, beat remaining cream until it begins to thicken. Add
  • confectioners' sugar; beat until stiff peaks form. Fold in chocolate
  • mixture. Mash 1/2 cup raspberries; fold into mousse. Spread over
  • brownies; sprinkle with remaining berries. Refrigerate for 2 hours
  • or until firm. Yield: 6 servings.
Nutritional Facts: 1 brownie equals 315 calories, 21 g fat (13 g saturated fat), 79 mg cholesterol, 105 mg sodium, 32 g carbohydrate, 3 g fiber, 3 g protein.