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.
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
- 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.
- Meanwhile, crack the 4 eggs into a bowl, and beat them with the cocoa, baking powder, and vanilla till smooth.
- Add the hot butter, chocolate and sugar mixture, stirring until smooth.
- Add the flour and stir until incorporated.
- Spoon the batter into a greased 9″ x 13″ pan.
- 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!
- 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.
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
- 3/4 cup butter, softened to room temperature
- 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.
- 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.
- 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.