Mocha Brownies

As I was trying to figure out what to make this week, I realized I’ve never made brownies with frosting. I guess that’s not completely true. I’ve made brownies with peanut butter frosting and chocolate ganache and I’ve also made Texas sheet cake. But never just brownies with just some sort of frosting. I decided to do that this week. Hubby requested mocha brownies, so I upped the amount of coffee in the brownie batter and made some coffee flavored frosting.

I used my go-to brownie recipe. It never fails me. It already calls for instant coffee, so I just bumped it up to 1 Tbsp. I used 1 Tbsp in the frosting as well. These brownies had a great jolt from the caffeine and everyone seemed to enjoy them. I couldn’t wait to try these, so I frosted and cut them while they weren’t completely cool. I love that these brownies have chocolate chips in them. So when you eat them still warm, the chocolate chips are all gooey and delicious!

Check out my entire week of bars and brownies here.

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Mocha Brownies

Yield: ~36

Ingredients:

For the Brownies
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa
1 tsp salt
1 tsp baking powder
1 Tbsp espresso powder, optional
1 Tbsp vanilla extract
1 1/2 cups all-purpose flour
2 cups chocolate chips

For the Frosting
1/2 cup butter
1 tsp vanilla extract
2 cups powdered sugar
1 1/2 Tbsp milk
1 Tbsp instant coffee

Directions:

For the Brownies
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it's hot, but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

Transfer the sugar mixture to a medium-sized mixing bowl, if you've heated it in a saucepan. Stir in the cocoa, salt, baking powder, espresso powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour and chips, again stirring until smooth.

Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked.

Remove them from the oven and cool completely on a rack.

For the Frosting
In a bowl cream butter and vanilla. Add powdered sugar and beat on medium speed. Dissolve instant coffee in milk and add to the mixture. Beat until lightly and fluffy.

Spread the frosting over the cooled brownies.

Brownies adapted from King Arthur
Frosting Recipe from Blog Chef

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9 Responses to “Black & White Blondies”

  1. #
    1
    Eva @ Eva Bakes — February 27, 2013 at 8:43 am

    I love white chocolate! It tastes especially good in cheesecake (and blondies, too). Can’t wait to try this recipe.

    • beantownbaker — March 3rd, 2013 @ 11:11 am

      I haven’t made a white chocolate cheesecake yet, but I bet the subtleness would be great in cheesecake.

  2. #
    2
    Ashley Bee (Quarter Life Crisis Cuisine) — February 27, 2013 at 10:51 am

    I never realized blondies had white chocolate! These look so good! I looove white chocolate but love it even more with a burst of semi-sweet too.

    • beantownbaker — March 3rd, 2013 @ 11:12 am

      Not all blondies are created equal. Some have white chocolate and some don’t. I think from now on, I’m going to use this recipe for my base recipe for blondies.

  3. #
    3
    Ashley — February 27, 2013 at 1:05 pm

    Oooooh these look great! I’m in the same boat with white chocolate. I loooove dark, and always get a little turned off by the “fakeness” of white chocolate, but lately, it’s been a welcome addition.

  4. #
    4
    Shannon — February 27, 2013 at 5:57 pm

    these look absolutely fabulous!!

  5. #
    5
    chelsea @ serves two — February 27, 2013 at 11:47 pm

    oh yum. i’m a HUGE white chocolate fan. these sound fabulous!

  6. #
    6
    carolg — March 26, 2013 at 5:50 pm

    ok, so i’m wondering if my appeal to a middle of the road crowd could be semisweet chocolate? what do you think?

    • beantownbaker — April 1st, 2013 @ 8:44 am

      I think semi-sweet would work just fine.

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