Chocolate Mousse Meringue Brownies
1 package Pillsbury Walnut Deluxe Brownies
1/4 cup water
1/4 cup oil
2 egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 cup chopped walnuts
1 cup semisweet chocolate chips
3 tablespoons cooled coffee or espresso
1/2 teaspoon vanilla
1 cup whipping cream
Heat oven to 350ºF. 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 350ºF. for 15 minutes or until top is shiny. Remove from oven. Reduce oven
temperature to 250ºF. 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 250ºF 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. 24 brownies
TIP: * Chocolate chips and coffee can be heated in double boiler over simmering