Raspberry Mousse Brownies

• 1/4 cup butter, cubed
• 1 ounce unsweetened chocolate
• 1 large egg
• 3/4 teaspoon vanilla extract
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/4 cup semisweet chocolate chips
• 1/2 ounce unsweetened chocolate
• 2 tablespoons plus 1/4 cup heavy whipping cream, divided
• 1-1/2 teaspoons butter
• 1/2 teaspoon vanilla extract
• 2 tablespoons confectioners' sugar
• 1 cup fresh raspberries, divided

1. In a small saucepan, melt butter and chocolate over low heat, stirring until smooth. Remove from the heat; cool. Beat in egg and vanilla. Combine sugar and flour; stir into chocolate mixture.
2. Spread into an 8x4-in. loaf pan coated with cooking spray. Bake at 350u0b0 for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3. For topping, in a small saucepan, combine the chocolate chips, unsweetened chocolate and 2 tablespoons cream. Cook and stir over low heat until melted and smooth. Remove from the heat. Stir in butter and vanilla. Cool.
4. In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in chocolate mixture. Mash 1/2 cup raspberries; fold into mousse. Spread over brownies; sprinkle with remaining berries. Refrigerate for 2 hours or until firm.

butter, chocolate, egg, vanilla, sugar, allpurpose, semisweet chocolate chips, chocolate, heavy whipping cream, butter, vanilla, sugar, fresh raspberries

Taken from www.tasteofhome.com/recipes/raspberry-mousse-brownies/ (may not work)