Description
Indulgent brownie cups layered with light raspberry mousse and topped with fresh raspberries, offering a perfect balance of sweetness and richness.
Ingredients
Scale
- 1 box brownie mix
- 2 cups fresh raspberries
- 1 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Prepare the brownie mix according to package instructions, filling cupcake liners in a muffin tin about two-thirds full. Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow the brownie cups to cool completely.
- Beat the heavy cream, sugar, and vanilla extract in a mixing bowl until stiff peaks form.
- Melt the chocolate chips in a microwave or double boiler, stirring until smooth. Allow it to cool slightly.
- Fold the melted chocolate into the whipped cream gently.
- Puree half of the raspberries in a small bowl and fold this mixture into the mousse.
- Spoon the raspberry mousse onto the cooled brownie cups and top with whole raspberries.
- Refrigerate for at least 1 hour before serving.
Notes
You can prepare the brownie cups a day in advance. Store them in an airtight container until ready to add the mousse.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie cup
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: brownies, raspberry mousse, dessert, chocolate, sweet treats