Ingredients
2/3 cup semisweet chocolate chips1/2 cup butter2 large eggs, room temperature1 cup plus 2 tablespoons sugar1/4 cup hot water2 tablespoons instant coffee granules1/2 cup all-purpose flour1/2 cup baking cocoa1 teaspoon baking powderMOCHA MOUSSE:3 ounces cream cheese, softened1/4 cup sweetened condensed milk1/2 cup semisweet chocolate chips, melted1 envelope unflavored gelatin1/4 cup cold water2 tablespoons instant coffee granules1 cup heavy whipping cream
Preparation
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 13x9-in. baking pan. 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.
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 24 bars.
