Brownies with Mocha Mousse

• ½ cup of baking cocoa

• 2/3 cup of semi-sweet chocolate chips

• ¼ cup of hot water

• ½ cup of butter

• ½ cup of all-purpose flour

• 1 cup of sugar

• 2 tablespoons of sugar

• 2 tablespoons of instant coffee granules

• 2 eggs

• 1 teaspoon of baking powder

• 1 cup of heavy whipping cream

• 1 pack (approx. 85 grams) of softened cream cheese

• ½ cup of melted semi-sweet chocolate chips

• 1 envelope of unflavoured gelatin

• ¼ cup of sweetened condensed milk

• 2 tablespoons of instant coffee granules

• ¼ cup of cold water

The Brownies:

• Set your oven at 177 degrees Celsius and grease a 13 by 8 inch baking pan.

• Melt the chocolate chips and the butter in a microwave and stir till the mixture is smooth. Let the mixture cool just a bit.

• Beat the eggs and the sugar in a large bowl in a large bowl. Mix in the hot water and the coffee granules. Now mix this into the chocolate mixture.

• Mix the flour, baking powder and cocoa and gradually add this mixture to the chocolate mixture.

• Pour the entire mixture into the baking pan and bake for 15 to 20 minutes or till toothpick comes out clean after being inserted into the center the brownies. Make sure that you do not over-bake and remember that the brownies will be thin. Let this cool over a cooling rack.

The Mousse

• Beat the cream cheese in a large bowl until smooth. Now beat in the milk and melted chips.

• Sprinkle the gelatin over the cold water in a small saucepan and let it rest for a minute. Now cook and stir the water and gelatin over low heat until the gelatin is dissolved into the water. Remove this from the heat and mix in the instant coffee granules till they are dissolved.

• Beat the whipping cream in a small bowl until it is slightly thickened. Beat in the gelatin mixture and fold the complete mixture into the cream cheese.

• Spread this over the brownies and cover and refrigerate for 3 hours or until set.

• Cut into squares and serve!