Recipe: Mocha Ribbon Dessert (mocha brownie with mocha pudding)

MOCHA RIBBON DESSERT

FOR THE BROWNIE LAYER:
2 large eggs
3 tablespoons instant coffee granules (divided)
1 teaspoon vanilla extract
1/4 cup (1/2 stick) butter or margarine
4 squares (1 ounce each) semi-sweet chocolate
3/4 cup sugar
1/2 cup flour
1/2 cup chopped nuts
FOR THE PUDDING LAYER:
2 cups cold milk
2 packages (4-serving size each) vanilla or chocolate flavor instant pudding and pie filling
FOR TOPPING:
1 (8 ounce) container whipped topping, thawed
Chocolate curls (optional garnish)

TO MAKE THE BROWNIE LAYER:
Heat the oven to 350 degrees F. Line a 9-inch square baking pan with foil; lightly butter the foil.

Stir the eggs, 1 tablespoon of the instant coffee and vanilla in a small bowl until well blended; set aside.

Microwave the butter and chocolate in a large microwavable bowl on high for 2 minutes or until the butter has melted. Stir until the chocolate is completely melted.

Stir the sugar into the chocolate mixture until well blended. Mix in the egg mixture. Stir in the flour and nuts. Spread the batter in the prepared pan.

Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out with fudgy crumbs. (Do not overbake.) Set the pan on a wire rack to cool completely.

TO MAKE THE PUDDING LAYER:
Stir the milk and the remaining 2 tablespoons of instant coffee in a large bowl until well blended. Add the pudding mixes. Beat with a wire whisk for 1 minute, Let stand for 2 minutes or until thickened.

Spoon the pudding mixture over the brownie in the pan. Spread the whipped topping over the pudding.

Refrigerate for 4 hours or until ready to serve. Cut into squares; garnish with chocolate curls, if desired.

Makes 9 servings
Adapted from source: Maxwell House Coffee Drinks and Dessert Cookbook by Maxwell House and Barbara Albright