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FOR BROWNIE:
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PREHEAT oven to 350u00b0 F & grease 9-inch-square baking pan.
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MICROWAVE 1 cup chocolate morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
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Morsels may retain some of their original shape; if necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
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COMBINE flour, baking powder and salt in small bowl then beat granulated sugar, butter and vanilla extract in medium mixer bowl until creamy.
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Add eggs to sugar mixture; beat until light and fluffy then beat in melted chocolate.
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Stir in flour mixture until blended then stir in mashed raspberries & spread into prepared baking pan.
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BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out slightly sticky & then cool completely in pan on wire rack.
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FOR RASPBERRY MOUSSE:
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CHOP remaining morsels into roughly 1/4-inch pieces.
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Beat cream cheese, powdered sugar, vanilla extract and food coloring, if desired, in medium mixer bowl until creamy then fold in mashed raspberries and chopped chocolate morsels.
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BEAT cream in small mixer bowl until stiff peaks form.
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Fold into raspberry cream cheese mixture until blended & then spread mousse over cooled brownie.
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Refrigerate for 1 hour & cut into bars to serve.
