I love the combination of coffee and chocolate and I think you will too! The frosting on these are incredible!
Mocha Frosted Brownies
For the brownies…
2 large eggs
1 3/4 cup white granulated sugar
2 teaspoons pure vanilla extract
12 tablespoons unsalted butter, melted
1 1/4 cups white all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon instant coffee granules
1/2 teaspoon baking powder
1/2 teaspoon salt
For the frosting…
1 stick unsalted butter, melted
1/4 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon salt
5 tablespoons brewed coffee, cooled
4 cups powdered sugar
Start by preheating your oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil. Spray with non-stick cooking spray containing flour.
In a large bowl combine the large eggs with the white granulated sugar and pure vanilla extract. Once combined, add in the melted unsalted butter and stir well.
Add in the white all-purpose flour, unsweetened cocoa powder, instant coffee granules, baking powder and salt all at once and stir until everything is just combined.
Pour into prepared pan and smooth out the top. Bake in preheated oven for 33 minutes. Remove and allow to cool before frosting.
To make the frosting combine the melted unsalted butter with the unsweetened cocoa powder and pure vanilla extract. Add in the salt and brewed coffee. Beat in the powdered sugar. If the frosting needs to thin a little bit, add in slightly more brewed coffee until the frosting reaches your desired consistency. This frosting should be thick but still spreadable.
Once the cooled brownies are frosted, chill them in the refrigerator for the brownies and frosting to slightly firm up and therefore will be easier to cut.