Mocha Mousse Brownies Recipe

4.5 4 8
Mocha Mousse Brownies Recipe
Mocha Mousse Brownies Recipe photo by Taste of Home
Publisher Photo

Mocha Mousse Brownies Recipe

Read Reviews
4.5 4 8
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min. + chilling
MAKES:
24 servings
TOTAL 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 envelope unflavored gelatin
  • 1/4 cup cold water
  • 2 tablespoons instant coffee granules
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup sweetened condensed milk
  • 1/2 cup semisweet chocolate chips, melted
  • 1 cup heavy whipping cream

Directions

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.
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 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 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 for 3 hours or until firm. Cut into squares. Yield: 2 dozen.
Originally published as Mocha Mousse Brownies in Taste of Home April/May 2005, p27

Nutritional Facts

1 each: 188 calories, 12g fat (7g saturated fat), 46mg cholesterol, 81mg sodium, 20g carbohydrate (16g sugars, 1g fiber), 3g protein.

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  • 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 envelope unflavored gelatin
  • 1/4 cup cold water
  • 2 tablespoons instant coffee granules
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup sweetened condensed milk
  • 1/2 cup semisweet chocolate chips, melted
  • 1 cup heavy whipping cream
  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-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.
  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 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 for 3 hours or until firm. Cut into squares. Yield: 2 dozen.
Originally published as Mocha Mousse Brownies in Taste of Home April/May 2005, p27

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Reviews forMocha Mousse Brownies

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MY REVIEW
JoyMarie07 User ID: 5808850 70239
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
10sChick User ID: 4943196 142301
Reviewed May. 26, 2011

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

MY REVIEW
fairiesbliss User ID: 4145990 105477
Reviewed Aug. 24, 2009

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

MY REVIEW
werthan User ID: 2597157 140756
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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