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Layered Mocha Mousse 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

  • 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!

Source Recipes : -Here-