Coffee-Frosted Mocha Brownies
- Ready In:
- 58mins
- Ingredients:
- 16
- Yields:
-
25 brownies
ingredients
-
BROWNIES
- 1 tablespoon instant espresso powder
- 2 teaspoons hot water
- 1 cup semi-sweet chocolate chips (or 6 oz. good quality semisweet chocolate, chopped)
- 1⁄2 cup butter
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
-
FROSTING
- 1 teaspoon instant espresso powder
- 2 -3 tablespoons heavy cream or 2 -3 tablespoons milk
- 2 cups powdered sugar
- 1⁄4 cup butter, softened
-
DRIZZLE
- 1⁄3 cup semi-sweet chocolate chips
- 1⁄2 teaspoon shortening
directions
- BROWNIES: Preheat oven to 350*F.
- Combine the espresso powder and hot water in a small bowl; stir to dissolve the granules.
- Set aside.
- Melt the chocolate chips and butter together in a saucepan over low heat, stirring occasionally, until smooth; remove pan from heat.
- Stir in the espresso mixture, sugar, and vanilla.
- Add the eggs, one at a time, blending well after each addition.
- Stir together the flour, baking powder, and salt; add to the chocolate mixture just until combined.
- Spread batter evenly into a greased 8" square baking pan.
- Bake for 33-38 minutes, or until the brownies just begin to pull away from the sides of the pan.
- DO NOT OVERBAKE!
- Cool completely.
- FROSTING: Combine the espresso powder and 2 Tbsp.
- heavy cream in a small bowl; stir to dissolve the granules.
- Add the powdered sugar and butter; beat with an electric mixer on low speed, scraping bowl occasionally, and adding enough cream to reach desired spreading consistency.
- Frost cooled brownies.
- DRIZZLE: Melt the chocolate chips and shortening together in a small saucepan over low heat, stirring occasionally, until smooth; drizzle over frosting.
- If desired, swirl the chocolate with a knife for a marbelized pattern.
- Cut into bars.
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RECIPE SUBMITTED BY
JamesDeansGirl
Rockaway, NJ