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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 24 |
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These brownies are dark-chocolate and so fudgy- the mousse topping is to die for. Ingredients:
2/3 cup semisweet chocolate chips |
1/2 cup (1 stick) butter |
1 cup plus 2 tablespoons granulated sugar |
2 eggs |
1/4 cup hot water |
2 tablespoons instant coffee granules |
1/2 cup all-purpose flour |
1/2 cup baking cocoa powder |
1 teaspoon baking powder |
mocha mousse ingredients |
1 envelope unflavored gelatin |
1/4 cup cold water |
2 tablespoons instant coffee granules |
3 ounces softened cream cheese |
1/4 cup sweetened condensed milk |
1/2 cup semisweet chocolate chips, melted |
1 cup heavy whipping cream (liquid in carton) |
Directions:
1. Preheat oven to 350 degrees.
2. Prepare 9 x 13-inch baking pan by spraying with nonstick cooking spray.
3. In a large saucepan over low heat, melt the chocolate chips and butter.
4. Pour into large mixing bowl.
5. With electric mixer on medium speed, beat in granulated sugar until smooth.
6. Add eggs, one at a time, beating well after each addition.
7. In small bowl, combine hot water and coffee granules.
8. Add to chocolate mixture.
9. Mix until smooth.
10. In medium mixing bowl, combine the flour, cocoa powder, and baking powder.
11. Beat into the melted chocolate mixture in large mixing bowl.
12. Spread evenly into prepared baking pan.
13. Bake in preheated 350-degree oven for 15-minutes or until toothpick inserted in center comes out clean.
14. *Brownie layer will be thin after baking*
15. Remove from oven and cool completely.
16. FOR MOCHA MOUSSE:
17. Place medium mixing bowl into freezer to chill. (This is for whipping cream step, below)
18. While bowl is chilling:
19. In a medium saucepan, sprinkle gelatin over cold water.
20. Let stand for 1 minute.
21. Cook and stir over low heat until gelatin is dissolved.
22. Remove from heat and stir in coffee granules until dissolved.
23. In a small mixing bowl, beat cream cheese until smooth.
24. Beat in sweetened condensed milk and melted semisweet chocolate chips.
25. In the chilled mixing bowl, beat the 1 cup heavy liquid whipping cream and gelatin mixture until soft peaks form.
26. By hand, fold into cream cheese mixture.
27. Spread over cooled brownies.
28. Cover and refrigerate for 3 hours or until firm.
29. Enjoy!!
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