Mocha Mousse Brownies Not Your Average Brownies

While I’ll be the first to admit that packaged brownie mixes have come a long way, it’s still rewarding and fun to make brownies from scratch. These are not your average brownies.

While a brownie is a dessert, to me it’s more of a grab one in your hand, stick a napkin under it and go type of baked good. This brownie, however, deserves the fine china and a fork. It’s more of a deliciously elegant layered dessert. The chocolate and the mocha are a fantastic pair. A good way to describe this dessert is calling it a chocolate mousse covered brownie. 

These would be a great treat to bring along someplace. Make sure you’re bringing it to someone you like, because once they taste them, they’re sure to invite you back (for the brownies!) In fact, last time I made these delightful treats, I prepared one batch for home and one batch for friends of ours. They transport really well and you can make them the day before and keep them refrigerated. They taste even better the next day. 

Mocha Mousse Brownies

Source: Taste of Home

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

Directions

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.

Spread into a greased 13-in.-by-9-in. baking pan. Bake at
350 degrees 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.

For mousse, in a small bowl, beat cream cheese untilsmooth; beat in milk and melted chips. In a small saucepan, sprinklegelatin 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 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 intosquares.