What makes something the ultimate brownie? When everyone wants more! This is a 4 layer brownie that starts with a brownie mix. The second layer is Raspberry jam. The third layer is a thick, fluffy, chocolate mousse. The final layer is chocolate ganache. The end result is something divine! Enjoy, friends.

Ultimate Raspberry, Chocolate Mousse and Ganache Brownies

Brownie Layer
2 boxes Ghirardelli Double Chocolate Brownie Mix (with chocolate chips) 
1/2 cup water
2/3 cup vegetable oil
2 large eggs
1/4 cup Hershey’s syrup

Preheat oven to 350ºF. Line a 13 X 9-inch metal pan with non-stick foil, leaving an overhang to use as handles. (Use a big sheet that covers the bottom and sides. After the brownies are baked, you can remove the whole pan in one piece then cut the brownies on a cutting board.) Mix all brownie ingredients together. Pour into prepared pan and smooth top. Bake about 40 minutes. Tip: Brownies are done when a toothpick inserted in center comes out with little flecks of brownie. Cool brownies completely before proceeding with recipe. 

Raspberry Layer
1/3 cup seedless raspberry jam

Spread Raspberry jam on top of cooled brownies. Place in refrigerator while making Chocolate Mousse Layer. 

Chocolate Mousse Layer
12 Tbsp unsalted butter cut in 1/2 tablespoon slices, at room temperature
3 cups sifted powdered sugar (Sift after measuring.)
1/2 cup heavy whipping cream
3 tablespoons chocolate fudge instant pudding mix
2 tablespoons cocoa powder
1 teaspoon pure vanilla extract

Mix all ingredients with a stand mixer using the metal, wire whip attachment. Dollop tablespoon size blobs of mousse all over top of raspberry jam. Spread into an even layer. The mixture will slide but it will eventually spread out into an even layer.  Place in refrigerator while making Ganache Layer. Tip: Don’t be tempted to mix the raspberry jam in with the mousse. I tried that and it completely changes the flavor of the bar. 

Ganache Layer
1 cup heavy whipping cream
One (12 ounce) bag semi-sweet chocolate chips

Pour chocolate chips in a large bowl and set on a towel. Bring heavy cream to a simmer over medium low heat in a small saucepan. As soon as it simmers, pour hot cream over chocolate chips. Cover bowl with a plate and let sit 10 minutes. After 10 minutes, whisk ganache with a wire whisk until smooth and glossy. Pour over Chocolate Mousse Layer and smooth into an even thickness with a spatula. Place brownies in refrigerator and cool 2 hours before cutting.  Remove brownies from pan using foil overhang as handles. Cut into 2-inch squares using a hot, wet knife. Clean knife between cuts. Refrigerate any leftovers. Makes 24 squares. 

Published in The News and Neighbor on March 22, 2023.