Dawn NoltAuthorDawn NoltCategoryDifficultyBeginnerRating

Cool, rich and creamy...this mocha dessert will satisfy both coffee and chocolate lovers alike!

Yields15 Servings
Cook Time35 mins

 1 cup butter
 2 cups sugar
 3 Nature's Yoke eggs
 1 tsp vanilla
 ¼ cup cocoa, rounded
 1 ½ cups all-purpose flour
 ¼ tsp salt
 6 oz instant vanilla pudding
 2 cups whole milk
 ¼ cup instant coffee granules
 8 oz Cool Whip, divided

1

Cream butter and sugar together. Beat in eggs and vanilla.

2

Add cocoa, then flour and salt. Mix well.

3

Pour into a greased 9x13 baking dish, pushing plenty of batter into corners so it bakes even.

4

Bake at 350 F. for 30-35 minutes. Set aside to cool.

5

In separate bowl, mix vanilla pudding, milk, coffee granules and 4 oz. of Cool Whip. Beat until smooth. Refrigerate for a half hour.

6

Spread coffee mixture over cooled brownie. Top with remaining 4 oz. Cool Whip. Refrigerate until ready to serve.

Ingredients

 1 cup butter
 2 cups sugar
 3 Nature's Yoke eggs
 1 tsp vanilla
 ¼ cup cocoa, rounded
 1 ½ cups all-purpose flour
 ¼ tsp salt
 6 oz instant vanilla pudding
 2 cups whole milk
 ¼ cup instant coffee granules
 8 oz Cool Whip, divided

Directions

1

Cream butter and sugar together. Beat in eggs and vanilla.

2

Add cocoa, then flour and salt. Mix well.

3

Pour into a greased 9x13 baking dish, pushing plenty of batter into corners so it bakes even.

4

Bake at 350 F. for 30-35 minutes. Set aside to cool.

5

In separate bowl, mix vanilla pudding, milk, coffee granules and 4 oz. of Cool Whip. Beat until smooth. Refrigerate for a half hour.

6

Spread coffee mixture over cooled brownie. Top with remaining 4 oz. Cool Whip. Refrigerate until ready to serve.

Mocha Dessert