Raspberry Mousse Cheesecake Brownies

Raspberry Mousse Brownies (1)atext

Sundaaayy. Usually a day to relax, though as always, stuff needs to get done. Rearranging my bedroom, preparing to gut the bathroom, removing electronics from the tree house. Basically moving a bunch of things from one area of the earth to another area.

Raspberry Mousse Brownies (32)a

Sundays are mostly not that busy, so it’s is a good day for a little more intensive baking. Don’t be scared by the three-increment process, it’s simple when broken down.

Raspberry Mousse Brownies (20)

What could be easier than one-bowl brownies? Just the basics here, friends: butter, cocoa, eggs, sugar, flour and some extra punch. Then a simple raspberry mousse-cheesecake hybrid. If that doesn’t sound insanely delicious, I don’t know what to tell you. Finally, ganache. Ganache is simple and beautiful. Glossy, smooth, irresistable. Unless you’re lactose-intolerant, I’m very sorry- not-sorry. 

Then there’s the TASTE! Rich, fudgy brownie: light, creamy-fruity mousse, and finally thick, glossy cream and chocolate. I’ll leave it to your imagination.

 Raspberry Mousse Cheesecake Brownies

For the Brownies:

adapted from: the well-traveled wife

3/4 c. unsweetened cocoa powder
3/4 c. (1.5 sticks) butter
1   1/2 c.  sugar
3 eggs
1 T. vanilla
1 T. chilled coffee
1 c. gluten-free flour
1/2 c. semi-sweet chocolate chips (optional)
Melt the cocoa powder and butter together (in a large microwave-safe bowl or in a saucepan), stir until combined. Whisk in sugar, eggs, vanilla, and coffee. Fold flour in slowly until well-combined. Mix in chocolate chips (if desired).  Spread into a greased 8×8 baking pan. Bake at 350 for 30-35 minutes, until toothpick inserted in the middle comes out with fudgy crumbs (don’t overbake!). Let cool in pan for a few minutes, then remove in foil to cool on a wire rack.

For the Raspberry Cheesecake


1 c. heavy whipping cream

3/4 c. (6 0z.) cream cheese, softened

1/4 c. raspberry puree or raspberry jam ( I had thick juice w/pulp)

1/2 c. powdered sugar


While the brownies are cooling, whip cream until firm (in the blender or in a large mixing bowl fitted with the whisk attachment). Whip in cream cheese, raspberry-ness, and powdered sugar.  Chill in refrigerator until brownies are cool.

For Ganache:


2 c. heavy whipping cream

2  1/2 c. semi-sweet chocolate chips


Place chocolate chips in a medium mixing bowl. In the microwave or over the stove, heat the whipping cream until simmering. Pour over chocolate chips and let sit for five minutes. (set a timer, don’t touch it: seriously). Stir until thick and glossy. (you may think after a few seconds of stirring that you messed it up: you didn’t, just keep stirring, stirring stirring)


Spread the raspberry deliciousness over the brownies, top with a thick layer of ganache. Chill then serve in small squares.


10 thoughts on “Raspberry Mousse Cheesecake Brownies

  1. Oh my word, these look amazing! I feel like the weight is going onto my hips through the computer screen…lol. But well worth it!!! Goey and sticky, how could these not be a winner!

    Thanks for sharing at Marvelous Monday on Smart Party Planning 🙂

      1. Why am I not surprised that these were one of our readers favourite links at the party this week! Delicious!! They will be featured at next week’s party. Thanks for linking up 🙂

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