Ingredients
Brownies
- 5 oz butter, cubed
- 1 & 1/4 cups granulated sugar
- 1/2 cup and 6 tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 2 eggs
- 1/2 cup flour
- Mocha Mousse
- 1 cup white chocolate chips
- 1/4 cup International Delight Mocha Iced Coffee
- 1/2 tbsp espresso grounds
- 3/4 cup heavy cream
- 1 packet unflavored powdered gelatin
- 2 tbsp cold water
- Chocolate Ganache
- 1/3 cup milk chocolate chips
- 1/4 cup heavy cream
Instructions
Brownies
- Preheat the oven to 350 degrees F. Line a 8×8 inch pan with foil or parchment paper, so that foil extends up and over the sides, and spray the foil with nonstick cooking spray.
- Place the butter, sugar, cocoa powder, and salt in a saucepan set over medium-low heat. Warm the mixture, stirring frequently, until the butter melts and the mixture becomes grainy. Take the pan off the heat and let it cool for 5 minutes.
- Add the vanilla extract and eggs one at a time, whisking well after each. As you add the eggs the mixture will go from being grainy to a shiny. Finally, add the flour and fold it in gently until no streaks of flour remain.
- Scrape the batter into the pan and bake for 15-20 minutes, until a toothpick in the center comes out clean. Let the brownies cool completely in the pan. If preparing them the day before, be sure to cover them overnight.
- Mocha Mousse
- In a small pot, over low heat, combine the white chocolate chips, International Delight Mocha Iced Coffee and espresso grounds. Allow the mixture to melt, stirring occasionally. This may take up to 8 minutes.
- While you wait for the white chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water.
- When the chocolate is at room temperature, microwave the bowl of gelatin for 10 seconds, until it is melted. Whisk the melted gelatin and white chocolate together.
- Whip the heavy cream to firm peaks in a separate bowl. Fold the whipped cream into the chocolate. Using a spatula, spread the mousse onto the cooled brownies into a smooth even layer. Refrigerate for 45 minutes before adding the chocolate glaze.
- Chocolate Ganache
- In a small pot, over low heat, combine the chocolate chips and heavy cream. Allow the mixture to melt, stirring occasionally. This may take up to 4 minutes.
- Evenly pour the chocolate ganache over the mousse layer.
- Refrigerate the brownies to set the mousse and glaze for at least 1 hour.
- Once set, remove the brownies from the pan using the foil or parchment paper. Cut and enjoy!
