Mocha Mousse Brownies

2/3 c. semisweet chocolate chips
1/2 c. butter
1 c. plus 2 tbsp. sugar
2 eggs
1/4 c. hot water
2 tbsp instant coffee granules
1/2 c. flour
1/2 c. baking cocoa
1 tsp. baking powder

Mousse:
1 envelope unflavored gelatin
1/4 c. cold water
2 tbsp. instant coffee granules
3 oz. cream cheese, softened
1/4 c. sweetened condensed milk
1/2 c. semisweet chocolate chips, melted
1 c. 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 9x13" pan. Bake at 350 for 15-20 min. until a toothpick comes out clean (brownies will be thin). Cool completely.
For mousse, in a saucepan, sprinkle gelatin over cold water; let stand for 1 min. Cook and stir over low heat until gelatin in dissolved. Remove from the heat; stir in coffee granules until 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 refrigerate for 3 hours or until firm. Cut into squares. Yield: 2 dozen.

These take a little time to make, but they're worth it!