Dark Chocolate Mocha Brownies

Submitted by Courtly

""Dark chocolate is a favorite around our house, so these frosted brownies are a hit. I came up with this treat by reworking a recipe I've used for a long time." This is from taste of home."

 

• Ready In: 1hr
• Ingredients: 15
• Yields: 60 brownies
• Serves: 60

ingredients

• 2 cups packed brown sugar
• 1 cup melted butter
• 3 eggs
• 1 tablespoon instant coffee granules
• 2 teaspoons vanilla extract
• 1 cup flour
• 1 cup baking cocoa
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 6 ounces bittersweet chocolate, coarsely chopped

• Frosting

• 1⁄4 cup butter, melted
• 3 tablespoons sour cream
• 2 teaspoons vanilla extract
• 2 3⁄4 - 3 cups confectioners' sugar
• 2 ounces grated bittersweet chocolate

directions

1. In a mixing bowl, combine brown sugar and butter. Beat in eggs, one at a time. Add coffee and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; add to sugar mixture and mix well. Stir in chocolate. Spread into a greased 13 x 9 x 2 inch baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
2. For frosting, combine the butter, sour cream and vanilla; mix well. Gradually stir in sugar until frosting is smooth and reaches desired consistency. Frost brownies. Sprinkle with grated chocolate.

Reviews

[A Messy Cook]

I'm all about the dark chocolate. So delicious, simple, and people-pleasing; even without the frosting they are absolutely wonderful. Once, I even made the mistake of using baking soda instead of powder, and they were STILL good! I use the freeze-dried espresso powder from King Arthur Baking Company, and it works like a charm.

 

[Mymble]

These were fantastic: moist and dense, chocolatey with a definite discernable coffee undertone. I was looking for an unfrosted mocha brownie, and this worked perfectly - I skipped the frosting. I substituted semi-sweet chocolate chips for the chopped chocolate (used about a half cup). I cooked about a half hour; they looked a little underdone when I took them out except at the edges, but a toothpick only brought a damp crumb up (look out for the chocolate chips when testing!). This is a keeper - the kind of thing you might have a bit of with coffee at a fancy restaurant.

 

[Christy Sowers]

These were very good. I didn't add frosting to them, and they were still fantastic and moist with lots of rich mocha flavor. Never had a brownie with instant coffee in it before, but now I will be making these a lot. Thanks for a great recipe!