Mocha Mousse Brownies

Prep time: 40 minutes
Bake time: 15 min + chilling

2/3 cup semi sweet chocolate chips
1/2 cup butter
1 cup plus 2 tblsp sugar
2 eggs
1/4 cup hot water
2 tablsp instant coffee granules
1/2 cup all purpose flour
1/2 cup baking cocoa

MOCHA MOUSSE:

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

In a saucepan over low heat, melt the chips and butter, pour into a mixing bowl. Beat in sugar until smooth. Add eggs, one at a time, beating well after each addition. Combine hot water and coffee granules; add to chocolate mixture. Combine the flour, cocoa, and baking powder,; beat into chocolate mixture.

Spread into a greased 13" x 9" x 2" baking pan. Bake at 350 for 15-20 minutes or until a toothpick inserted near the center comes out clean (brownies will be thin). Cool on a wire rack.

For mousse, in a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved.

In a small mixing bowl, beat the cream cheese until smooth; beat in milk and melted chips. In a chilled mixing bowl, beat whipping cream and gelatin mixture until soft peaks form. Fold into cream cheese mixture. Spread over brownies. Cover and refridgerate for 3 hours or until firm. Cut into squares.

Yield: 2 dozen