Layered Mocha Brownies recipe
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Ingredients
- cooking spray 1 (18.25 ounce) package brownie mix (such as Betty Crocker®) ½ cup vegetable oil 2 eggs 3 tablespoons water 1 (8 ounce) package cream cheese, softened 1 cup powdered sugar 2 tablespoons coffee concentrate (such as Cool Brew®) 4 cups whipped topping, divided 4 cups whole milk 2 (3.9 ounce) packages instant chocolate pudding mix 2 tablespoons chopped walnuts, or to taste 2 tablespoons shaved dark chocolate, or to taste ½ teaspoon espresso powder, or to taste
Nutrition Info
- 442.8 caloriescarbohydrate: 52.2 gcholesterol: 42 mgfat: 24.7 gfiber: 1.8 gprotein: 5.6 gsaturatedFat: 10.4 gservingSize: -sodium: 377.1 mgsugar: 23.7 gtransFat: : -unsaturatedFat: : -
Directions Layered Mocha Brownies
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
Combine brownie mix, vegetable oil, eggs, and water in a large bowl. Mix with a wooden spoon until well blended. Spread into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, 22 to 25 minutes. Let cool completely, about 30 minutes.
Meanwhile, combine cream cheese, powdered sugar, and coffee in a large bowl. Beat with an electric mixer until smooth. Beat in 1 cup whipped topping. Spread over cooled brownies and refrigerate while preparing pudding.
Whisk milk and instant chocolate pudding in a large bowl until smooth, about 2 minutes. Let stand until slightly thickened, about 5 minutes.
Spread pudding over the cream cheese layer. Spread remaining whipped topping over the pudding layer. Garnish with walnuts, chocolate shavings, and espresso powder. Refrigerate until ready to serve.