Name: Mocha Mousse Brownies
Prep time: 40 min
Cook time: 40 min
Yield: 2
Ingredients: 2/3 cup semisweet chocolate chips -; 1/2 cup butter -; 2 large eggs, room temperature -; 1 cup plus 2 tablespoons sugar -; 1/4 cup hot water -; 2 tablespoons instant coffee granules -; 1/2 cup all-purpose flour -; 1/2 cup baking cocoa -; 1 teaspoon baking powder -; MOCHA MOUSSE: -; 3 ounces cream cheese, softened -; 1/4 cup sweetened condensed milk -; 1/2 cup semisweet chocolate chips, melted -; 1 envelope unflavored gelatin -; 1/4 cup cold water -; 2 tablespoons instant coffee granules -; 1 cup heavy whipping cream -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Mocha Mousse Brownies

1. 2/3 cup semisweet chocolate chips -

2. 1/2 cup butter -

3. 2 large eggs, room temperature -

4. 1 cup plus 2 tablespoons sugar -

5. 1/4 cup hot water -

6. 2 tablespoons instant coffee granules -

7. 1/2 cup all-purpose flour -

8. 1/2 cup baking cocoa -

9. 1 teaspoon baking powder -

10. MOCHA MOUSSE: -

11. 3 ounces cream cheese, softened -

12. 1/4 cup sweetened condensed milk -

13. 1/2 cup semisweet chocolate chips, melted -

14. 1 envelope unflavored gelatin -

15. 1/4 cup cold water -

16. 2 tablespoons instant coffee granules -

17. 1 cup heavy whipping cream -

How to cook deliciously - Mocha Mousse Brownies

1. Stage

In a microwave, melt the chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Combine hot water and coffee granules; add to chocolate mixture. Combine the flour, cocoa and baking powder; gradually add to chocolate mixture.

2. Stage

Spread into a greased 13x9-in. baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean (do not overbake and brownies will be thin). Cool on a wire rack.

3. Stage

For mousse, in a small bowl, beat cream cheese until smooth; beat in milk and melted chips. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Remove from the heat; stir in coffee granules until dissolved.

4. Stage

In a small bowl, beat whipping cream until slightly thickened. Beat in gelatin. Fold into cream cheese mixture. Spread over brownies. Cover and refrigerate for 3 hours or until set. Cut into 24 bars.