Bars & Squares, Brownies

Mobile Mocha Brownies

April 18, 2010

mocha

nocha

This is a different type of baking post! You see, I made a batch of Mocha Brownies for a friend of mine’s BBQ yesterday, and posted some pictures from my Iphone on my Facebook page. I had received comments on them, and had 2 messages in my inbox asking if I was going to post the recipe on my website! I do bake often while I’m here on the island but I haven’t posted everything that I’ve made. But I thought why not post the pictures anyways, as semi-blurred as they are, and include the delicious recipe. I ate about 1000 of these yesterday, and taste-tested the frosting a few times over. They were definitely a hit! It has the perfect combination of fudge-yness and the coffee icing is so so so good. If you’re going to a BBQ, or have any other excuse to make them I suggest it!

These are densely fudge type brownies, not cakey, and super moist! You can choose to add the frosting, or even have them plain.

mocja

photo

Mocha Brownies

You Will Need:

  • 1 cup (2 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs
  • 1 1/4 cups cocoa
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 1 1/2 cups All-Purpose Flour
  • about 1 1/2 cups semi-sweet chocolate chips

Directions

  1. Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan
    2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat (I always use the saucepan method), melt the butter, then add the sugar and stir to combine. Keep the element on low, and let the sugar dissolve. it’ll become shiny looking as you stir it. Add in the Chocolate Chips stirring until they melt.
  2. Meanwhile, crack the 4 eggs into a bowl, and beat them with the cocoa, baking powder, and vanilla till smooth.
  3. Add the hot butter, chocolate and sugar mixture, stirring until smooth.
  4. Add the flour and stir until incorporated.
  5. Spoon the batter into a greased 9″ x 13″ pan.
  6. Bake the brownies for about 20 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. I checked mine and took them out at about 17 minutes, you don’t want it to overbake or else you will have a more cakey-brownie on your hands!
  7. Remove them from the oven and cool on a rack. I allowed it to cool for a bit, but then moved it into the fridge to speed the cooling process. This also sets the fudge-y texture of it, and makes it densely chocolatey.

While it is cooling, you can  make the Mocha Frosting.

Mocha Frosting

You will need:

  • about 4 cups Icing Sugar, Sifted ( depending on the consistency )
  • 1 cup strongly brewed coffee, or espresso, cooled
  • a splash of milk
  • Vanilla
  • 3/4 cup butter, softened to room temperature

Directions:

  1. Beat the butter till it is light and fluffy.  Add about 1/2 a cup at a time the icing sugar. After about 2 cups add in a splash of milk, and vanilla. You want the icing to be quite stiff before you add in the coffee/espresso. So you don’t want to add too much milk to water it down. Continue adding the icing sugar until you reach a stiff consistency, and add a little at a time the coffee. You can add it to your tasting preference, I added quite a lot for  a rich coffee taste. The icing will thin quite a bit, you can add more icing sugar if you think it is too thin.
  2. Once you reach the desired taste/texture pour it on top of the brownies while still in the pan, and smooth it on top so it completely covers it.
  3. Return the brownie pan to the fridge to set. You can decorate the top with little coffee beans if you like. Allow the icing to set up again in the fridge before cutting into it. Trust me, it’s worth the wait.

Enjoy!

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8 Comments

  • Reply stephchows April 19, 2010 at 12:07 PM

    mmm look delicious to me!

  • Reply Summer April 26, 2010 at 1:11 PM

    Hola Alicia, u have a sweet ,delicious and wonderfull baking blog here and so loving it, these brownies sure deserved this posting and those little tartlets ,as well as the chocolate strawberries are jus so so adorable:-)))

  • Reply Jessica April 29, 2010 at 1:43 AM

    YUM! Mocha and chocolate are a match made in heaven.

  • Reply Deelish Dish April 29, 2010 at 3:23 PM

    That sounds like something that would keep me up for 3 days straight. Bring it on.

  • Reply Alicia April 29, 2010 at 10:17 PM

    Steph: Thanks! They were so good… I should have stopped at like the 10th one..haha

    Summer: Thank you! I’m glad I posted it! And i’m glad you liked the other posts as well! I just came home again from university so I hope i’ll be baking a lot more!!

    Jessica: It was a very very good decision! haha It tasted yummy together.

    Deelish: haha I would for sure! sugar high and coffee lol

  • Reply Angela May 6, 2010 at 10:52 AM

    Just wondering what kind of chocolate chips you used (milk, semi-sweet or bitter)?

  • Reply Alicia May 10, 2010 at 10:05 AM

    I always use semi-sweet chocolate chips! I think milk would be too sweet and soft, and you could totally use bitter for a super chocolatey taste!

  • Reply Bakeaholic » Blog Archive » End of the Year Update & Holiday Baking December 18, 2010 at 2:28 PM

    […] Peppermint Truffle Brownies recipe for brownie base here: http://www.bakeaholic.ca/brownies/mobile-mocha-brownies/ […]

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