I have 2 words for you: Sit down. Or maybe 2 better words might be: Starve yourself. Because you’re going to want to fill your belly with this new scrimpity-scrumptious brownie. I am beside myself with joy right now because I’ve brought this brownie into the world. And soon I hope it will be in your world, too: The Kahlua Mousse Brownie.
1 box brownie mix
Oil, hot tap water, and egg — in the amounts called for on box (I like the 2-egg version for a taller brownie)
2 tsp instant coffee
1 box Jell-O Temptations (get the “chocolate mousse decadence” flavor)
Filling Mix (from inside the Jell-O Temptations box)
1 – 1/3 cup whole milk, very cold
1 ounce Kahlua coffee liqueur
Mousse Mix (from inside the Jell-O Temptations box)
1 cup whole milk, very cold
1 ounce Bailey’s Irish Cream liqueur (you may omit or substitute more Kahlua if you like)
Put instant coffee into hot tap water and mix thoroughly until dissolved. Mix the coffee water, eggs, and oil into the brownie mix. Pour into greased pan and bake as box directs. When done, allow the brownies to cool completely until cold.
Empty packet labelled “filling mix” into a medium-sized bowl, preferably chilled.
Add Kahlua and 1-1/3 cups of whole milk and beat on medium to high for about 2-3 minutes until pudding gets thick.
Spread pudding onto cooled brownies then put the whole pan into the refrigerator or freezer while you do the next step.
In a medium-sized chilled bowl, empty packet labelled “mousse mix.” Add 1 cup of whole milk and Bailey’s.
Mix on low for 30 seconds; then beat on high for 4 minutes until fluffy and light.
Gently spoon the fluffy mousse on top of the pudding layer and spread evenly.
Cover with plastic wrap and put in refrigerator until just before serving. If you choose to freeze it, allow at least 30 minutes to thaw before slicing and serving. It’s so refreshing, you will think that a drunken chocolate penguin exploded in your mouth. (Actually, that doesn’t sound very refreshing. But you get the idea.)