Raspberry and White Chocolate Mousse Brownies

Raspberry and White Chocolate Mousse Brownies

Servings:

• 9-12 brownies

Ingredients:

• 1 and 1/2 sticks of unsalted butter (12 tablespoons), plus more for greasing the pan
• 2 cups of sugar
• 4 large eggs
• 1/2 cup of unsweetened cocoa powder
• 1 teaspoon of vanilla extract
• 1 and 1/4 cups of all-purpose flour
• 1 teaspoon of salt
• 1 cup of semi-sweet chocolate chips
• 1 cup of fresh raspberries
• 8 ounces of white chocolate, chopped

Instructions:

1. Preheat your oven to 350°F (180°C). Grease an 8-inch square baking pan and line it with parchment paper.
2. Melt the butter and sugar in a medium saucepan over low heat, stirring occasionally. Remove from heat and stir in the cocoa powder until well combined.
3. Let the mixture cool slightly, then stir in the eggs one at a time, followed by the vanilla extract.
4. Add the flour and salt to the saucepan and stir until just combined.
5. Stir in the chocolate chips.
6. Pour the batter into the prepared baking pan and smooth out the top.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached.
8. Allow the brownies to cool completely in the pan before slicing.

Raspberry Mousse:

1. In a medium-sized bowl, whip the heavy cream and granulated sugar until stiff peaks form.
2. Fold in the chopped raspberries and white chocolate until well combined.
3. Spread or pipe the mousse over the cooled brownies.

Enjoy your delicious raspberry and white chocolate mousse brownies!