Chocolate Cherry Mousse Brownies
Ingredients to make brownies
1 package cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
8 ounces bittersweet chocolate, divided
1-1/2 cups heavy whipping cream
1 cup pitted halved fresh cherries
Heat oven to 350℉.
Prepare a 9 inch square pan with 2 inch tall sides with parchment paper, leaving an overhang on all sides of the pan so that the finished brownies can be pulled out of the pan. Spray with nonstick spray.
Prepare brownie mix according to package directions. Pour into prepared pan.
Bake for 30-35 minutes. Cool completely in pan.
Whip cream cheese and powdered sugar with electric mixer until well combined.
Chop and melt 6 ounces of chocolate, reserving the remaining 2 ounces.
Add melted chocolate to cream cheese and whip until well combined.
Slowly add cream to mixer on medium low speed. Increase speed to medium high and continue whipping until stiff peaks form.
Spread about 1/2 of chocolate mousse into the pan in an even layer. Press halved cherries into the mousse, spacing about 1/2 inch apart. Spread remaining mousse over the cherries. Grate remaining 2 ounces of chocolate over top.
Refrigerate for at least 4 hours or overnight before cutting. Loosen edges of brownies with a knife and use parchment overhang to pull brownies out of the pan to cut. Serve immediately or refrigerate.
Serving Size (1 brownie (114g)), Calories 430 (Calories from Fat ), Total Fat 29g (Saturated Fat 13g, Trans Fat 0g), Cholesterol 65mg, Sodium 150mg, Total Carbohydrate 41g (Dietary Fiber 1g, Sugars 31g, Includes 27g Added Sugars), Protein 4g, Potassium 228mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D 0mg, Calcium 44mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.