Coffee-Frosted Mocha Brownies |
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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 8 |
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WOW!!! A most pleasing way to get that extra jolt of caffeine;) Ingredients:
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 |
1 teaspoon instant espresso powder |
2 -3 tablespoons heavy cream or 2 -3 tablespoons milk |
2 cups powdered sugar |
1/4 cup butter, softened |
1/3 cup semi-sweet chocolate chips |
1/2 teaspoon shortening |
Directions:
1. BROWNIES: Preheat oven to 350*F.
2. Combine the espresso powder and hot water in a small bowl; stir to dissolve the granules.
3. Set aside.
4. Melt the chocolate chips and butter together in a saucepan over low heat, stirring occasionally, until smooth; remove pan from heat.
5. Stir in the espresso mixture, sugar, and vanilla.
6. Add the eggs, one at a time, blending well after each addition.
7. Stir together the flour, baking powder, and salt; add to the chocolate mixture just until combined.
8. Spread batter evenly into a greased 8 square baking pan.
9. Bake for 33-38 minutes, or until the brownies just begin to pull away from the sides of the pan.
10. DO NOT OVERBAKE!
11. Cool completely.
12. FROSTING: Combine the espresso powder and 2 Tbsp.
13. heavy cream in a small bowl; stir to dissolve the granules.
14. 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.
15. Frost cooled brownies.
16. DRIZZLE: Melt the chocolate chips and shortening together in a small saucepan over low heat, stirring occasionally, until smooth; drizzle over frosting.
17. If desired, swirl the chocolate with a knife for a marbelized pattern.
18. Cut into bars.
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