Rodelle Chocolate Raspberry Brownie

Preparation Time: 30 min / Bake Time: 30 min /Refrigeration Time: 1 Hour/ Servings: 16 

 Brownie:
1 2/3 cups (10-oz pkg.) dark chocolate morsels, divided
1 ¼ cups all purpose flour
½ tsp baking powder
½ tsp salt
1 cup granulated sugar
1/3 cup butter, softened
1 tsp Rodelle Vanilla Extract
2 large eggs
1 cup frozen raspberries, thawed, drained and mashed

Raspberry Mousse:
1 pkg. (8 oz) cream cheese, softened
¾ cup powdered sugar
½ Rodelle Vanilla Extract
6-7 drops red food coloring (optional)
¾ cup frozen raspberries, thawed, drained and mashed
1/3 cup whipping cream

For brownie:

• Preheat oven to 350 degrees. 
• Grease 9-inch square baking pan. 
• Microwave 1 cup morsels in small uncovered, microwave-safe bowl on high 45 seconds; stir until just smooth.  If necessary, microwave in additional 10 to 15 second intervals. 
• Combine flour, baking powder and salt in small bowl. 
• Beat sugar, butter and Rodelle Vanilla Extract in medium mixer bowl until creamy. 
• Add eggs; beat until light and fluffy. 
• Beat in melted chocolate.  Stir in flour mixture until blended. 
• Stir in mashed raspberries. 
• Spread into prepared baking pan.
• Bake 25 to 30 minutes until wooden pick inserted in center comes out slightly sticky.  Cool completely on wire rack.

For mousse:

• Chop remaining morsels into roughly ¼ inch pieces. 
• Beat cream cheese, powdered sugar and Rodelle Vanilla Extract in mixer bowl until creamy. 
• Fold in mashed raspberries and chopped chocolate morsels. 
• Beat cream in small mixer bowl on high until stiff peaks form. 
• Fold into raspberry cream mixture until blended. Spread over cooled brownies.