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Mocha Mousse Brownies Recipe
Mocha Mousse Brownies Recipe photo by Taste of Home

Mocha Mousse Brownies Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 40 min. Bake: 15 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 40 min. Bake: 15 min. + chilling
MAKES: 24 servings

Ingredients

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

Nutritional Facts

1 serving (1 each) equals 188 calories, 12 g fat (7 g saturated fat), 46 mg cholesterol, 81 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a microwave, melt the chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Combine hot water and coffee granules; add to chocolate mixture. Combine the flour, cocoa and baking powder; gradually add to chocolate mixture.
  2. 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 (do not overbake and brownies will be thin). Cool on a wire rack.
  3. For mousse, in a small 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.
  4. In a small 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.
Originally published as Mocha Mousse Brownies in Taste of Home April/May 2005, p27

Nutritional Facts

1 serving (1 each) equals 188 calories, 12 g fat (7 g saturated fat), 46 mg cholesterol, 81 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Mocha Mousse Brownies

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jun. 11, 2012

I had a box of Ghirardelli Dark Chocolate Brownie Mix, so I used that and just made the mousse topping. The mix made and 8x8 pan, so I halved the mousse topping recipe.I would definitely add another Tbs. or so of coffee. I didn't get much of that taste, but I was expecting a big Mocha taste, so that might just be me wanting more coffee! They were so rich and delicious. Didn't need a big piece, but felt like I could have ate so much more. Loved these brownies!

MY REVIEW
Reviewed May. 26, 2011

These brownies were just OK for me. The texture of the top set up too "gelatin" like.

MY REVIEW
Reviewed Aug. 24, 2009

I made these this past weekend and used decaffinated coffee. They tasted good.

MY REVIEW
Reviewed Aug. 14, 2009

This is one of the best deserts I have ever made. It not only tastes great it looks great, just like the picture. It cuts into squares beautifully and looks professional. I know I will make this over and over.

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