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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I originally got this recipe from Cooking Light, but made the full-fat version last night for the first time, and it was great! Ingredients:
1/3 cup hot water |
4 teaspoons instant coffee granules, divided |
10 ounces boxes fudge brownie mix (about 2 cups) |
2 teaspoons vanilla extract, divided |
2 egg whites |
vegetable oil cooking spray |
3/4 cup milk |
3 tablespoons kahlua, divided |
1 package chocolate flavor instant pudding and pie filling mix |
3 cups whipped cream, divided |
chocolate curls (optional) |
Directions:
1. Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well.
2. Add brownie mix, 1 teaspoon vanilla, and egg whites; stir until well blended.
3. Pour mixture into a 9-inch pieplate coated with cooking spray.
4. Bake at 325 degrees for 22 minutes.
5. Let crust cool completely.
6. Combine milk, 2 tablespoons Kahlúa, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed of an electric mixer 1 minute.
7. Gently fold in 1 1/2 cups whipped cream.
8. Spread pudding mixture evenly over brownie crust.
9. Combine remaining 1 teaspoon coffee granules and remaining 1 tablespoon Kahlúa in a bowl; stir well.
10. Gently fold in remaining 1 1/2 cups whipped cream.
11. Spread whipped cream mixture over pudding mixture.
12. Garnish with chocolate curls, if desired.
13. Serve immediately, or store loosely covered in refrigerator.
14. Nonalcoholic Mocha Version-Ю.
15. When making the pudding mixture, substitute 2 tablespoons milk for the Kahlúa.
16. In the topping, omit the Kahlúa, and dissolve the instant coffee granules in 1 tablespoon water.
17. Note: Store remaining brownie mix in a heavy-duty, zip-top plastic bag in refrigerator; use mix to make another pie or a small pan of brownies.
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