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Category: Desserts
Prep Time: Cook Time: Total Time:
1 box Supreme brownie mix (with chocolate syrup pouch)
1/4 cup water
1/3 cup vegetable oil
2 eggs
3/4 cup whipping cream
1 (6 oz) bag semisweet chocolate chips
3 eggs
1/3 cup sugar
Chocolate Whipped Cream
3/4 cup whipping cream
3 tbsp powdered sugar
2 tbsp unsweetened baking cocoa
Heat oven to 350. Grease bottom only of 13x9-inch pan or 10-inch springform pan. In large bowl, stir brownie mix, chocolate syrup, water, oil and 2 eggs until well blended. Spread batter in pan.
In 2-quart saucepan, heat 3/4 cup whipping cream and the chocolate chips over medium heat, stirring constantly, until chocolate is melted and mixture is smooth; cool slightly. In medium bowl, beat 3 eggs and the sugar until foamy; stir into cream-chocolate mixture. Pour evenly over batter.
Bake rectangular pan about 45 minutes, springform pan about 1 hour 5 minutes, or until topping is set. Cool completely, about 1 hour. Serve at room temperature, or cover tightly and refrigerate until chilled.
In small bowl, beat all whipped cream ingredients with electric mixer on high speed until soft peaks form. Serve dessert with whipped cream. Store in refrigerator.
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CHOCOLATE MOUSSE BROWNIE DESSERT
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Category: Desserts
Prep Time: Cook Time: Total Time:
1 box Supreme brownie mix (with chocolate syrup pouch)
1/4 cup water
1/3 cup vegetable oil
2 eggs
3/4 cup whipping cream
1 (6 oz) bag semisweet chocolate chips
3 eggs
1/3 cup sugar
Chocolate Whipped Cream
3/4 cup whipping cream
3 tbsp powdered sugar
2 tbsp unsweetened baking cocoa
Heat oven to 350. Grease bottom only of 13x9-inch pan or 10-inch springform pan. In large bowl, stir brownie mix, chocolate syrup, water, oil and 2 eggs until well blended. Spread batter in pan.
In 2-quart saucepan, heat 3/4 cup whipping cream and the chocolate chips over medium heat, stirring constantly, until chocolate is melted and mixture is smooth; cool slightly. In medium bowl, beat 3 eggs and the sugar until foamy; stir into cream-chocolate mixture. Pour evenly over batter.
Bake rectangular pan about 45 minutes, springform pan about 1 hour 5 minutes, or until topping is set. Cool completely, about 1 hour. Serve at room temperature, or cover tightly and refrigerate until chilled.
In small bowl, beat all whipped cream ingredients with electric mixer on high speed until soft peaks form. Serve dessert with whipped cream. Store in refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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