Hazelnut Mousse & Raspberry Brownie Bars

Makes 24, 2x4-inch servings


4 lb (1 pouch) Krusteaz Professional® Ready to Bake Brownie Batter

  • Hazelnut Mousse (recipe below), Fresh Fruit, Raspberry Sorbet
  • 7 cups (56 oz) cold 2% milk
  • 16 oz instant chocolate pudding mix
  • 2 cups hazelnut spread
  • 7 cups whipped topping


  1. Whisk milk and pudding mix in a large bowl for 2 minutes. Let stand for 2 minutes or until soft set.
  2. Whisk in Nutella until smooth.
  3. Fold in whipped topping. Chill until serving.  Yields 24, 2/3-cup servings
  4. Prepare 16x12x1-inch sheet pan (half sheet) by lightly greasing or spraying with non-stick cooking spray.
  5. Cut open one end of pouch and squeeze batter into prepared pan.
  6. Spread batter with spatula until even.
  7. For convection oven, bake at 325°F 27-32 minutes; for standard oven, bake at 375°F 36-41 minutes.
  8. Allow brownies to cool completely before cutting.
  9. Place brownie on serving dish. Pipe 4 swirls of Hazelnut Mousse (recipe below) on.
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