Mocha Mousse Brownies

These dark chocolate goodies are the perfect pairing of coffee-flavored mousse and fudge brownie.


2 dozen (24 servings)

Brownie Ingredients

2/3 cup semi-sweet chocolate chips
1/2 cup butter
2 eggs
1 cup plus 2 tablespoons granulated (white) 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 Ingredients

1 (3 ounce) package cream cheese, softened
1/4 cup sweetened condensed milk
1/2 cup semi-sweet chocolate chips, melted
1 envelope unflavored gelatin
1/4 cup cold water
2 tablespoons instant coffee granules
1 cup heavy whipping cream


Preheat the oven to 350°F (177°C). Grease a 13 x 9-inch baking pan with butter or cooking spray.

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 prepared baking pan.

Bake for 15 to 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 cooling rack.

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.

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.

Estimated Time

Preparation Time: 40 minutes
Bake Time: 20 minutes
Chill Time 3 hours

Additional Information

Using a plastic knife when cutting the brownies helps prevent them from sticking to the knife.

Nutritional Information

Amount per serving: Calories 188, Fat 12 g (Saturated Fat 7 g), Cholesterol 46 mg, Sodium 81 mg, Carbohydrate 20 g, Fiber 1 g, Protein 3 g.

Recipe Courtesy Of

Taste of Home

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