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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 24 |
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magazine of my mother's. Ingredients:
2/3 cup swemisweet chocolate chips |
1/2 cup butter |
1 cup tbsps sugar |
2 tablespoons sugar |
2 eggs |
1/4 cup hot water |
2 tablespoons instant coffee granules |
1/2 cup all-purpose white flour |
1/2 cup baking cocoa |
1 teaspoon baking powder |
1/4 ounce unflavored gelatin |
1/4 cup cold water |
2 tablespoons instant coffee granules |
1 (3 ounce) package cream cheese, softened |
1/4 cup sweetened condensed milk |
1/2 cup semi-sweet chocolate chips, melted |
1 cup heavy whipping cream |
Directions:
1. In a saucepan, over low heat, melt the chips and butter, pour into a mixing bowl. Beat in sugar until smooth.
2. Add eggs one at a time, beating well after each addition.
3. Combine hot water and coffee granules; add to chocolate mixture.
4. Combine the flour, cocoa and baking powder, beat into chocolate mixture.
5. Spread in a greased 13x9 baking pan.
6. Bake at 350* for 15-20 minutes or until a toothpick inserted near the center comes out clean - (brownies will be thin) cool on wire rack.
7. For mousse, in a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved.
8. Remove from the heat, stir in coffee granules till dissolved.
9. In a small mixing bowl, beat the cream cheese until smooth; beat in milk and melted chips.
10. In a chilled mixing bowl, beat whipping cream and gelatin mixture until soft peaks form. Fold into cream cheese mixture. Spread over cooled brownies.
11. Cover and refrigerate 3 hours or till firm.
12. Cut into squares - .
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