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Mocha Brownies

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

Scrumptious chocolatey brownies with mile-high mocha frosting. To die for!

Ingredients

  • FOR THE BROWNIES:
  • 4 ounces, weight Unsweetened Chocolate
  • 2 sticks Butter
  • 2 cups Sugar
  • 4 whole Eggs
  • 3 teaspoons Vanilla Extract
  • 1-¼ cup All-purpose Flour
  • FOR THE ICING:
  • 2 sticks Butter, Softened
  • 5 cups Powdered Sugar
  • ¼ cups Cocoa Powder
  • ¼ teaspoons Salt
  • 3 teaspoons Vanilla Extract
  • ½ cups Strongly Brewed Coffee, Cooled (more To Taste)

Preparation

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.

2 Comments

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Debbie MacLeod on 4.6.2014

I LOVE these! Made them with my 4-yr Grandson using my NEW KitchenAid Mixer recently and they were over the top awesome! Question: You mention they are in your “first cookbook”… I thought I had ALL your cookbooks & cannot find the recipe in any of them… What is the “name” of your first cookbook? Is it the Love Story you wrote as your first book? Thank you!

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Heidi Pierce on 12.31.2013

Holy crap. I made these today. First, so easy and they turned out exactly like the pictures and on the tv episode. Then I made the mistake of eating one. Or should I say two. Addicting, delicious, my new favorite!!! I need to give these away before I eat the rest!!!

5 Reviews

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Heidi Pierce on 12.31.2013

Yum, yum, yum. And, did I mention these were yummy?

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jessswan on 10.19.2013

I’m pretty sure they’ll be serving these brownies in Heaven. The frosting is what puts them totally over the top. If you’re sensitive to caffeine, brew your favorite pot of decaf and use that instead. I’m definitely going to be using this frosting recipe for other things, as well. I had to bake the brownies for 55 minutes, but they still turned out perfectly! Thanks for sharing this great recipe!

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Nicola on 9.3.2013

I made these last night at my daughter’s birthday barbecue.Everyone loved them but i did have a lot of frosting left over.thanks for sharing :)

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Desicook on 7.10.2013

While I didn’t use the brownie recipe, I did follow the frosting recipe as directed. It was very, very good. We spread the frosting on 2 boxed brownie batches my son and daughter made for their end of year school parties and the friends loved the brownies!

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Minnow in Hampton Roads on 6.8.2013

WOW! I made these after watching your show today – they’re delicious but I’m very glad I halved the frosting recipe – there was still a LOT of frosting but not too much. Terrific recipe ~ thanks for sharing!

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