Mocha Mousse Brownies Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 188
  • Fat:
  • 12 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 46 mg
  • Sodium:
  • 81 mg
  • Carbohydrate:
  • 20 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g


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Mocha Mousse Brownies

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Chocolate is one of my favorite foods, and these dark chocolate goodies are the perfect pairing of coffee-flavored mousse and fudge brownie. My friends and family love them.

SERVINGS: 24

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 40 min. Bake: 15 min. + chilling

Ingredients:

  • 2/3 cup semisweet chocolate chips
  • 1/2 cup butter
  • 1 cup plus 2 tablespoons sugar
  • 2 eggs
  • 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:
  • 1 package (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

Directions:

In a saucepan over low heat, melt the chips and butter; pour into a large 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; gradually beat into chocolate mixture.
    Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean (brownies will be thin). Cool on a wire rack.
    For mousse, in a small mixing 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.
   In a small mixing 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 squares. Yield: 2 dozen.


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