Mocha Brownies

Submitted by gorgo on November 20, 2013 - 4:53pm

Summary

Yield
SourceThe Pioneer Woman
Prep Time1 hour
CategoryCakes
CuisineAmerican

Description

Ingredients

  • 2 sticks butter
  • 2 cups sugar
  • 4 eggs
  • 3 tsp vanilla
  • 4 ozs unsweetened chocolate melted
  • 1 1/2 cups flour
  • 2 sticks butter softened
  • 5 cups Powered Sugar
  • 1/4 cup cocoa
  • 1/4 tsp salt
  • 3 tsp vanilla
  • 1/2 cup strong brewed coffee cooled

Instructions

  1. Preheat the oven to 325 degrees F.
  2. Spray an 8-inch square baking pan with nonstick baking spray.
  3. For the brownie batter: Place the chocolate in a microwave-safe bowl.
  4. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly.
  5. In a medium mixing bowl, cream the butter and granulated sugar.
  6. Beat in the eggs.
  7. With the mixer on low speed, drizzle in the melted chocolate.
  8. Add the vanilla extract and mix.
  9. Add the flour to the bowl and mix just until combined; do not over mix.
  10. Pour the batter in the prepared baking pan.
  11. Spread it to even out the surface.
  12. Bake until the center is no longer soft, 40 to 45 minutes.
  13. Set the brownies aside to cool completely before icing.
  14. For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla.
  15. Mix until slightly combined,
  16. then add 1/2 cup of the coffee.
  17. Whip until the icing is light and fluffy.
  18. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.
  19. Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, and then slice the brownies into VERY SMALL squares. A little goes a long way!
  20. 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.
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