Mocha Mousse Brownies

Name: Mocha Mousse Brownies
Ingredients: 2/3 cup semisweet chocolate chips; 1/2 cup butter; 2 large eggs, room temperature; 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; 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

16 ingredients

5 steps

Ingredients

2/3 cup semisweet chocolate chips
1/2 cup butter
2 large eggs, room temperature
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
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

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
3

. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean (do not overbake and brownies will be thin). Cool on a wire rack.
4

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.
5

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 24 bars.

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