Ingredients: |
Ingredients: Batter:
Four (1 oz) squares unsweetened chocolate
2 sticks butter
2 cups granulated sugar
4 large eggs
3 teaspoons vanilla
1 1/4 cups all-purpose flour
Mocha Icing:
2 sticks butter, softened
5 cups powdered sugar
1/4 cup cocoa powder
1/4 teaspoon salt
3 teaspoons vanilla
1/2 to 3/4 cup brewed coffee, cooled to room temp
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Directions: |
Directions:Preheat the oven to 325º and spray an 8" square baking pan with nonstick baking spray.
For the brownie batter: Place the chocolate in a microwave-safe bowl and melt in 30 second increments - be careful not to let it burn. Set aside to cool slightly.
In a medium mixing bowl, cream the butter and sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla 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 too 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. |
This recipe for Mocha Brownies is from