Side Pannel
The Pioneer Woman's Mocha Brownies
The Pioneer Woman's Mocha Brownies
- Recipe Submitted by Cobb on 11/29/2014
Category: Holiday, Gifts, Desserts
Ingredients List
- ~~ Brownies ~~
- Four 1-ounce squares unsweetened chocolate
- 1/2 pound (2 sticks) butter
- 2 cups sugar
- 4 large eggs
- 3 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- ~~ Mae”™s Mocha Icing ~~
- 1/2 pound (2 sticks) butter, softened
- 5 cups powdered sugar
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 3 teaspoons pure vanilla extract
- 1/3 to 3/4 cups brewed coffee, cooled to room temperature.
Directions
Preheat the oven to 325F. Spray an 8-inch square baking pan with nonstick baking spray.
To make 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 ad 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 baking pan.
Spread it to even out the surface. Bake for 45-50 minutes, or until the center is no longer soft.
Set the brownies aside to cool completely before icing.
To make 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 the desired consistency. 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, then slice the brownies into square.
To make 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 ad 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 baking pan.
Spread it to even out the surface. Bake for 45-50 minutes, or until the center is no longer soft.
Set the brownies aside to cool completely before icing.
To make 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 the desired consistency. 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, then slice the brownies into square.
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