Coffee Frosted Mocha Brownies
Source of Recipe
recipezaar.com
List of Ingredients
BROWNIES
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
FROSTING
1 teaspoon instant espresso powder
2-3 tablespoons heavy cream or milk
2 cups powdered sugar
1/4 cup butter, softened
DRIZZLE
1/3 cup semi-sweet chocolate chips
1/2 teaspoon shortening Recipe
BROWNIES: Preheat oven to 350*F. Combine the espresso powder and hot water in a small bowl; stir to dissolve the granules. Set aside. Melt the chocolate chips and butter together in a saucepan over low heat, stirring occasionally, until smooth; remove pan from heat. Stir in the espresso mixture, sugar, and vanilla. Add the eggs, one at a time, blending well after each addition. Stir together the flour, baking powder, and salt; add to the chocolate mixture just until combined. Spread batter evenly into a greased 8" square baking pan. Bake for 33-38 minutes, or until the brownies just begin to pull away from the sides of the pan. DO NOT OVERBAKE! Cool completely.
FROSTING: Combine the espresso powder and 2 Tbsp. heavy cream in a small bowl; stir to dissolve the granules. 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. Frost cooled brownies.
DRIZZLE: Melt the chocolate chips and shortening together in a small saucepan over low heat, stirring occasionally, until smooth; drizzle over frosting. If desired, swirl the chocolate with a knife for a marbelized pattern. Cut into bars
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