You can easily halve these brownies and frosting if you need too. However, i always make a full batch because they tend to go so quickly.
Check out what our friends over at The Pioneer Woman had to say about this recipe:
“I make these ridiculously rich and delicious mocha brownies on tomorrow’s new Food Network episode, and I wanted to share the recipe with you today. This recipe is in my first cookbook and I just realized today that I’ve never posted the step-by-step recipe here.”
I am so glad you decided to shre your recipe for these luscious brownies with us, Ree!
Ingredients
FOR THE BROWNIES:
4 ounces, weight Toll House Unsweetened Chocolate
2 sticks Land O Lakes Butter
2 cups Domino Sugar
4 whole Eggland’s Best Eggs
3 teaspoons McCormick Vanilla Extract
1-1/4 cup Gold Medal All-purpose Flour
FOR THE ICING:
2 sticks Butter, Softened
5 cups Powdered Sugar
1/4 cup Hershey Cocoa Powder
1/4 teaspoon Morton Salt
3 teaspoons Vanilla Extract
1/2 cup Strongly Brewed Folgers Coffee, Cooled (more To Taste)
Instructions
Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with nonstick baking spray.
For the brownie batter: Place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly.
In a medium mixing bowl, cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix. Add the flour to the bowl and mix just until combined; do not over mix.
Pour the batter in the prepared baking pan. Spread it to even out the surface. Bake until the center is no longer soft, 40 to 45 minutes. Set the brownies aside to cool completely before icing.
For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee. Whip until the icing is light and fluffy. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.
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!
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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Quick Tip: These mocha brownies are perfect to eat with a hot cup of coffee. Yum!
Thank you to The Pioneer Woman for this great recipe.
