CHOCOLATE MOUSSE BROWNIE DESSERT

1 package Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
1/4 cup water
1/3 cup vegetable oil
2 eggs
3/4 cup whipping (heavy) cream
1 bag (6 ounces) semisweet chocolate chips (1 cup)
3 eggs
1/3 cup sugar
Chocolate Whipped Cream, if desired (recipe follows)

Heat oven to 350 degrees F. Grease bottom only of rectangular pan, 13x9x2 inches, or springform pan, 10x3 inches.

Stir brownie mix, chocolate syrup, water, oil and 2 eggs in medium bowl until well blended. Spread batter in pan.

Heat whipping cream and chocolate chips in 2-quart saucepan over medium heat, stirring constantly, until chocolate is melted and mixture is smooth; cool slightly.

Beat 3 eggs and the sugar with electric mixer on medium speed 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.

Serve with Chocolate Whipped Cream. Store any remaining dessert tightly covered.

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CHOCOLATE WHIPPED CREAM

3/4 cup whipping (heavy) cream
3 tablespoons powdered sugar
2 tablespoons baking cocoa

Beat all ingredients in chilled small bowl with electric mixer on high speed until soft peaks form.

Source: Betty Crocker

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EDITOR'S NOTE:

More recipes for and using brownie mix (click here)