Thursday, May 17, 2012


2/3 cup semisweet chocolate chips
1/2 cup butter
1 cup + 2 tablespoons granulated sugar
2 large 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

Preheat oven to 350 degrees.
Grease a 13 x 9 x 2-inch baking pan and set aside.

Melt the chocolate chips and butter in a saucepan over low heat; pour into a mixing bowl and beat in sugar until smooth.  Add eggs one at a time beating after each one.

Combine the hot water and coffee granules; add to the chocolate mixture.

Combine the flour, cocoa, and baking powder together and beat into the chocolate mixture.  Spread the batter into the prepared baking pan.  Bake brownies at 350 degrees for 15 to 20 minutes until a wooden toothpick inserted into the near center of pan comes out clean.  Cool brownies in the pan on a wire rack.

Mousse Topping:
1 envelope unflavored gelatin
1/4 cup cold water
2 tablespoons instant coffee granules
1 pkg (3-oz) cream cheese, softened
1/4 cup unsweetened condensed milk
1/2 cup semisweet chocolate chips, melted
1 cup heavy whipping cream

In a saucepan, sprinkle the gelatin over the cold water.  Let gelatin/water stand for 1 minute.  Cook, while stirring, over low heat until gelatin is completely dissolved.  Remove gelatin from the heat and stir in the coffee granules until they are dissolved.

In a small mixing bowl beat the cream cheese until smooth then beat in the milk and melted chocolate chips.

In a chilled mixing bowl, with chilled beaters, beat the whipping cream with the gelatin mixer until soft peaks form.  Gently fold into the cream cheese mixture.  Spread the mousse over the top of the cooled brownies.  Cover and refrigerate until firm, about 3 hours.

Cut the chilled brownies into squares to serve.

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