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 calories
carbohydrate: 52.2 g
cholesterol: 42 mg
fat: 24.7 g
fiber: 1.8 g
protein: 5.6 g
saturatedFat: 10.4 g
servingSize: -
sodium: 377.1 mg
sugar: 23.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.

  2. 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.

  3. 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.

  4. 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.

  5. Whisk milk and instant chocolate pudding in a large bowl until smooth, about 2 minutes. Let stand until slightly thickened, about 5 minutes.

  6. 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.

Recipe Yield

1 9x13-inch pan

Recipe Note

I needed a special dessert but couldn't decide what to make. This dessert was born of my favorite flavors: mocha, cream cheese, and chocolate. I promise it will not disappoint! Garnish with espresso powder, chocolate shavings, and chopped nuts.

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