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Pampered Chef: Brownie Mocha Dessert Recipe

  1. kitchenqueen

    kitchenqueen Member

    I have been looking for Brownie Mocha dessert recipe. Does anyone have it? :confused: I've been looking for it with no luck. I was hoping someone could help. I have heard good things about that recipe and would love to try it out for my show on Saturday.
    Aug 23, 2005
  2. pamperedbecky

    pamperedbecky Legacy Member

    I love this recipe! I've made it for friends and when we've had people order, but never at a show. It would be a great show recipe because you can bake the brownie beforehand. Here's the recipe, but FYI it's in the SBRC S/S 2004 and is on the website:

    The Pampered Chef ®
    Mocha Brownie Dessert

    1 package (19-21 ounces) fudge brownie mix (plus ingredients to make brownies)
    1/2 cup cold milk
    3 tablespoons instant coffee granules
    1 package (3.4 ounces) vanilla instant pudding and pie filling
    1 container (12 ounces) frozen whipped topping, thawed, divided
    Pantry Korintje Cinnamon (optional)

    Preheat oven to 350°F. Lightly spray Deep Dish Baker with vegetable oil using Kitchen Spritzer. Prepare brownie mix according to package directions in Classic Batter Bowl. Pour batter into baker, spreading evenly with Large Spreader. Bake 25-30 minutes or until brownie is set. Do not overbake. Remove from oven to Stackable Cooling Rack; cool completely. Carefully scoop out center of brownie using Medium Scoop, leaving a 1-inch crust around edge and a thin layer on bottom. Coarsely chop brownie pieces with Chef's Knife; set aside.

    In Small Batter Bowl, combine milk and coffee granules. Let stand 5 minutes or until dissolved. Add pudding mix; whisk using Stainless Steel Whisk until mixture begins to thicken. Gently fold in 3 cups of the whipped topping using Mix 'N Scraper®. Fold in all but 1/4 cup of the brownie pieces.

    Spoon pudding mixture into crust, spreading evenly. Attach desired tip to Easy Accent® Decorator; fill with remaining whipped topping. Pipe a decorative border around edge of dessert; sprinkle center with remaining brownie pieces and cinnamon, if desired.

    Yield: 12 servings or 16 sample servings

    Nutrients per serving: Calories 420, Total Fat 21 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 53 g, Protein 4 g, Sodium 270 mg, Fiber 0 g

    Cook's Tip: The brownie base can be baked earlier in the day, cooled and covered until ready to fill.

    Ground cinnamon can be substituted for the Korintje Cinnamon, if desired
    Aug 23, 2005
  3. kitchenqueen

    kitchenqueen Member

    Thank you! Thank you! Thank you!

    Thank you so much Becky!!! I don't have the SBRC for 2004, which is probably why I couldn't find it! I looked through all my cookbooks and Joyces Fine Cooking before I asked for help. That's why I love this site - if I can't find the answer someone here can usually help me! I cannot wait to try out this recipe!! Thanks again Becky! :D :D
    Aug 23, 2005
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