Mocha Buttercream Brownies |
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Prep Time: 30 Minutes Cook Time: 44 Minutes |
Ready In: 74 Minutes Servings: 4 |
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Camilla Saulsbury Ingredients:
1 (19 7/8 ounce) package brownie mix |
1/2 cup vegetable oil |
1/4 cup water |
2 large eggs |
1 tablespoon instant espresso or 1 tablespoon instant coffee powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cardamom |
1 tablespoon instant espresso or 1 tablespoon instant coffee powder |
4 teaspoons hot water |
2 cups powdered sugar |
2 tablespoons unsweetened cocoa |
1/2 cup butter, softened |
Directions:
1. Preheat oven to 350°.
2. Position oven rack in lower third of the oven.
3. Spray the bottom only of an 8-inch square baking pan with nonstick cooking spray.
4. In a bowl, mix the brownie mix, oil, water, eggs, espresso powder, cinnamon, and cardamom with a wooden spoon until just blended and all dry ingredients are moistened.
5. Spread batter into prepared pan.
6. Bake 40-44 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean.
7. Transfer to a wire rack and cool completely.
8. Frosting-in a large bowl dissolve instant espresso in the hot water.
9. Add powdered sugar, cocoa, and softened butter; beat with electric mixer on medium until smooth.
10. Spread frosting over cooled brownies.
11. Refrigerate at least 1 hour or until frosting is set.
12. Cut into squares; store in refrigerator.
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