(Pan) Mocha Mousse Brownies
Becky Goertemoeller
ingredients
- 2/3 cup semisweet chocolate chips
- 1/2 cup butter
- 1 cup plus 2 TBS. sugar
- 2 eggs
- 1/4 cup hot water
- 2 TBS instant coffee granules
- 1/2 cup all-purpose flour
- 1/2 cup baking cocoa
- 1 tsp. baking powder
- Mocha Mousse:
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 2 tsp. instant coffee granules
- 1 package (3 oz) cream cheese, softened
- 1/4 cup sweetened condensed milk
- 1/2 cup semisweet 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. Add eggs, one at a time, beating well after each addition. Combine hot water and coffee granules; add to chocolate mixture. Combine the flour, cocoa and baking powder; beat into chocolate mixture.
- 2
Spread into a greased 13 x 9 inch baking pan. Bake at 350 degrees for 15-20 minutes. (brownies will be thin) Cool on a wire rack.
- 3
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. Remove from the heat; stir in coffee granules until dissolved.
- 4
In a small mixing bowl, beat the cream cheese until smooth; beat in milk and melted chips. In a chilled mixing bowl, beat whipping cream and gelatin mixture until soft peaks form. Fold into cream cheese mixture. Spread over brownies. Cover and refrigerate.
Source: Becky Goertemoeller
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