Mocha Brownies

I make these ridiculously rich and delicious mocha brownies on tomorrow’s new Food Network episode, and I wanted to share the recipe with you today. This recipe is in my first cookbook and I just realized today that I’ve never posted the step-by-step recipe here.

What kinda food blogger am I?

Here’s the handy dandy printable recipes of the marvelous mocha brownies. They’re wonderful, and keep two things in mind:

1. You can easily halve the icing recipe if you want a less-thick layer.

2. You can bake the brownies in a 9 x 13 inch pan if you want the brownies a little thinner.

Enjoy these, guys! Hope you like the show tomorrow. In addition to the brownies, I make roasted chicken legs, yummy cowboy beans, and luscious deviled eggs.

Amen!

Recipe
Mocha Brownies

Prep Time: 20 Minutes
Cook Time: 45 Minutes
Difficulty: Easy
Servings: 20




Print Recipe

Ingredients
Brownies4 ounces, weight Unsweetened Chocolate2 sticks 1 Cup Butter2 cups Sugar4 whole Eggs3 teaspoons Vanilla Extract1-1/4 cup All-purpose Flour Icing2 sticks 1 Cup Butter, Softened5 cups Powdered Sugar1/4 cup Cocoa Powder1/4 teaspoon Salt3 teaspoons Vanilla Extract1/2 cup Strongly Brewed Coffee, Cooled (more To Taste) Preparation Instructions

Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with nonstick baking spray.

For the brownie batter: Place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly.

In a medium mixing bowl, cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix. Add the flour to the bowl and mix just until combined; do not over mix.

Pour the batter in the prepared baking pan. Spread it to even out the surface. Bake until the center is no longer soft, 40 to 45 minutes. Set the brownies aside to cool completely before icing.

For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee. Whip until the icing is light and fluffy. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.

Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, and then slice the brownies into squares.

Notes

Cook Notes: Can also serve in a bowl topped with coffee ice cream and hot fudge sauce. Sinful!

Note: Icing recipe can easily be halved.

Bake brownies in a 9 x 13 inch pan if you want them a little thinner.

Posted by Ree on June 7 2013