I was finishing a book last week, my nose to the grindstone. Every so often I would roam the kitchen in search of a snack. I've been limiting my grocery store visits because of Covid, and boy, is my refrigerator empty. But I didn't want to take the time to pick up groceries.
Contrary to what most people believe about me, I don't consider chocolate a primary food group. The truth is that I go for months without a morsel of chocolate touching my lips. My mother, who never had to diet a day in her life, always had a stash of hidden chocolate. No one ever suspected that of her.
Anyway, I was craving chocolate! So when I turned in the manuscript, I was determined to bake brownies. Not just any brownies, they had to have frosting. And I threw in just a little bit of coffee. They're every bit as decadent and sinful as they sound. After I took pictures for the blog, I wrapped some in wax paper and slid them into a freezer bag. Chocolate freezes very well. The sad but well known secret among midnight snackers is that frozen brownies are usually just as good straight from the freezer.
I'm a little burned out on buttercream. Seems like it's on everything. So I went with a different frosting this time. Be sure to use it immediately because it sets up very fast. It's super sweet and almost like fudge. If you don't want to frost them, serve the brownies plain, or dust with confectioners sugar just before serving.
Mocha Brownies
9 x 13 baking pan
1 cup (2 sticks) unsalted butter
1 1/2 cups sugar
4 eggs
2/3 cup cocoa powder
1 teaspoon instant coffee
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vanilla
Preheat the oven to 350. Line a 9 x 13 inch baking pan with parchment paper.
Melt the butter and set aside to cool.
In a bowl, combine the cocoa powder, instant coffee, flour, baking powder, and salt. Mix very well to combine.
In an electric mixer, beat the sugar and the eggs until they are thick and fluffy, about five minutes. with the mixer on slow, add a small portion of the flour, then a small portion of the butter. Alternate adding them until everything is incorporated. The batter will be somewhat thick.
Use a rubber spatula to scrape/pour into the prepared pan and smooth the top. Bake for 20 minutes or until a cake tester comes out clean. Warning: overbaking will result in dry brownies.
Frosting
3 tablespoons milk (I used 2%)
3 tablespoons butter
1/2 cup sugar
1/4 cup semi-sweet chocolate chips
1/2 teaspoon vanilla
Place the milk, butter, and sugar in a pot and bring to a boil to be sure all the sugar has melted. Add the chocolate chips and stir until dissolved. Remove from heat, stir in the vanilla, and immediately pour and spread over the brownies.
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| Melt butter. |
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| Mix cocoa, flour, baking powder, & salt. |
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| Beat eggs & sugar until light and fluffy! |
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| Spread in baking pan. Don't overbake! |
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| Heat Butter, sugar, & milk. |
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| Bring to boil and add chocolate. |
