Prep Time 15m
Cook Time 25m
Ready Time 105m
Yield 12 servings

  • Crisco® Original No-Stick Cooking Spray
  • 2 ounces unsweetened baking chocolate
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1/2 cup Hungry Jack® Original Syrup
  • 1/4 cup strong brewed Folgers Classic Roast® Coffee, cooled to room temperature
  • 1/2 cup buttermilk
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups milk chocolate chips
  • OR 1 (8 oz.) milk chocolate candy bar, chopped
  • 1 tablespoon Hungry Jack® Original Syrup
  • 2 cups heavy cream
  • Fresh fruit
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 8-inch square baking pan with no-stick cooking spray.
  • Step 2For cake, MICROWAVE chocolate and butter in small microwave-safe bowl on HIGH 1 minute or until melted and smooth when stirred. Cool 5 minutes. Combine sugar, syrup, coffee, buttermilk, egg, vanilla and chocolate mixture in a large bowl with electric mixer on medium speed until blended. Stir together flour, baking soda and salt in small bowl. Gradually add flour mixture into chocolate mixture until blended. Spread batter in prepared pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
  • Step 3For mousse, MICROWAVE chocolate chips in large microwave-safe bowl on HIGH 1 minute or until melted and smooth when stirred. Stir in syrup and about 1/2 cup cream until blended. Cool 5 minutes. Add remaining 1 1/2 cups cold cream. Beat mousse mixture with electric mixer on medium-high speed until stiff. Spread over cooled cake. Top with fresh fruit if desired.
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