Serves: 12
1. Heat oven to 350°. Grease bottom only of rectangular pan, 13 X 9 X 2 inches, with shortening.
2. Heat whipping cream and chocolate chips in 2-quart saucepan over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Cool about 20 minutes.
3. While whipping cream mixture is cooling, make brownie mix as directed on package, using the amounts of water, oil and eggs called for on the package directions. Spread batter in pan.
4. Beat 3 eggs and sugar, using wire whisk or hand beater, until foamy stir into whipping cream mixture. Pour evenly over brownie batter.
5. Bake about 45 minutes or until topping is set. Cool completely, about 2 hours.
6. Serve at room temperature, or cover tightly and refrigerate until chilled. For easier cutting, use wet knife and cut with straight up-and-down motion. Top each serving with Sweetened Whipped Cream. Store covered in refrigerator.
NUTRITION FACTS: 1 Serving Calories 340 (Calories from Fat 115) Fat 13g (Saturated 7g) Cholesterol 70mg Sodium 190mg Carbohydrate 53g (Dietary Fiber 1g) Protein 4g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 4% Iron 6% DIET EXCHANGES: Not Recommended
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate Mousse Brownie Dessert recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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