Chocolate Raspberry Brownie Mousse Delight - cooking recipe

Ingredients

brownies
1 2/3 cups dark chocolate chips, divided (the NESTLA CHOCOLATIER 53% Cacao Dark Chocolate Morsels one, zaar doesn't recognize the full name t)
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
2 large eggs
1/3 cup frozen raspberries, drained, mashed
1 (8 ounce) package cream cheese, softened
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
6 -7 drops red food coloring (optional)
1/4 cup frozen raspberries, drained, mashed
1/3 cup whipping cream

Preparation

FOR BROWNIE:
PREHEAT oven to 350\u00b0 F & grease 9-inch-square baking pan.
MICROWAVE 1 cup chocolate morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
Morsels may retain some of their original shape; if necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
COMBINE flour, baking powder and salt in small bowl then beat granulated sugar, butter and vanilla extract in medium mixer bowl until creamy.
Add eggs to sugar mixture; beat until light and fluffy then beat in melted chocolate.
Stir in flour mixture until blended then stir in mashed raspberries & spread into prepared baking pan.
BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out slightly sticky & then cool completely in pan on wire rack.
FOR RASPBERRY MOUSSE:
CHOP remaining morsels into roughly 1/4-inch pieces.
Beat cream cheese, powdered sugar, vanilla extract and food coloring, if desired, in medium mixer bowl until creamy then fold in mashed raspberries and chopped chocolate morsels.
BEAT cream in small mixer bowl until stiff peaks form.
Fold into raspberry cream cheese mixture until blended & then spread mousse over cooled brownie.
Refrigerate for 1 hour & cut into bars to serve.