Cookin' with Moxie

Happy New Year! If you’re not one of those people on a diet, you’ll love these brownies! I start my diet tomorrow, which happens to be exactly 6 months until my wedding! I had to go out with a bang, and these brownies did the trick. By the way, notice anything different about my pictures? My AMAZING fiance got me a new camera for Christmas this year, the Samsung NX1000 Smart Camera and I am SUPER pumped to be using it!

Anyway, back to the brownies. These are not just any ordinary dessert… they start with a fudgy, chewy, decadent brownie layer and are topped with a light, airy, espresso-laced mousse. I prefer a denser brownie versus it’s cakey counterpart. If I want cake, I’ll eat cake. If I want a brownie, I’ll have a brownie. There are not many desserts that do double-duty either – this one acts as your cup of coffee too. Have this for breakfast and you’ll get all the caffeine you need for the day from the espresso, in a good way of course.

Get your fill of these delicious treats now because there will be mostly “healthy” food coming out of this blog for the next few months…

Mocha Mousse Brownies (adapted from Craft, Bake, Sew, Create)
Ingredients:

• 2/3 cup semisweet chocolate chips
• 1/2 cup butter
• 2 eggs
• 1 cup plus 2 tablespoons sugar
• 1/4 cup hot water
• 2 tablespoons instant espresso
• 1/2 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder

Mocha Mousse:

• 3 ounces cream cheese, softened
• 1/4 cup sweetened condensed milk
• 1/2 cup semisweet chocolate chips, melted
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 2 tablespoons instant espresso
• 1 cup heavy whipping cream

Directions:

• In a microwave, melt the chocolate 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 13-in. x 9-in. baking pan. Bake at 350° for 15-18 minutes or until a toothpick inserted near the center comes out clean.
• For mousse, in a medium 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. Makes 15.

Tutti Mangia!

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