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Raspberry Mousse Brownies

Total Time

Prep: 35 min. Bake: 15 min. + chilling


6 servings

“These rich and fudgy brownies with fresh berries are my husband’s all-time favorites,” shares Susan Robinson from Novi, Michigan.


  • 1/4 cup butter, cubed
  • 1 ounce unsweetened chocolate
  • 1 large egg
  • 3/4 teaspoon 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 vanilla extract
  • 2 tablespoons confectioners' sugar
  • 1 cup fresh raspberries, divided


  1. 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.
  2. Spread into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  3. 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.
  4. 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.

Nutrition Facts

1 each: 315 calories, 21g fat (13g saturated fat), 79mg cholesterol, 105mg sodium, 32g carbohydrate (24g sugars, 3g fiber), 3g protein.

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