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Chocolate Mousse and Meringue Brownies




Source of Recipe


Internet


List of Ingredients




BROWNIE CRUST
1 (13.5-oz.) pkg. Pillsbury Thick 'n Fudgy Walnut Deluxe Brownie Mix
1/4 cup water
1/4 cup oil
1 egg

MERINGUE
2 egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 cup chopped walnuts

MOUSSE
1 (6-oz.) pkg. (1 cup) semi-sweet chocolate chips
3 tablespoons cooled coffee or espresso
1/2 teaspoon vanilla
1 cup whipping cream



Recipe



Heat oven to 350 F. Grease bottom only of 13x9-inch pan. In large bowl, combine all crust ingredients. Beat 50 strokes with spoon. Spread in greased pan. Bake at 350 F. for 15 minutes or until top is shiny. Remove from oven. Reduce oven temperature to 250 F.

In small bowl, beat egg whites and cream of tartar at medium speed for 1 minute until soft peaks form. Gradually add sugar, beating at high speed until stiff glossy peaks form. Spoon meringue evenly over warm partially baked brownie crust; spread carefully to within 1/4 inch of sides. Do not allow meringue to touch sides of pan.

Sprinkle walnuts over meringue. Bake at 250 F. for 45 to 50 minutes or until meringue is dry and firm.

When brownies with meringue have baked 25 minutes, begin preparation of mousse. In medium saucepan over low heat, melt chocolate chips with coffee, stirring occasionally.* Remove from heat. Add vanilla; stir until slightly thickened. Cool 20 minutes.

In large bowl, beat whipping cream until stiff peaks form. Fold cooled chocolate mixture into whipped cream. Spoon and spread over meringue. Refrigerate 2 hours. Cut into bars. Store in refrigerator.

Yield:24 brownies

TIP: * Chocolate chips and coffee can be heated in double boiler over simmering water.