The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.

Mocha Frosted Brownies

Blaise Doubman 

I think that brownies may be my favorite food. And I am not talking just favorite dessert. I am talking favorite food. If it is not, it is a close second to pizza. Much like pizza, I have never eaten a bad brownie. I love them all. Edge, middle, cakey, fudgy, burnt, undercooked, milk, dark, caramel or white? Yes, yes, yes and yes. Ha! I have so many brownie recipes on my website and in my cookbooks that I had to ask myself if people really wanted yet another recipe? I say yes because how could you not?

The recipe I am sharing here today is for a mocha frosted brownie. The frosting is super thick with these, as it should be, so I do not want to hear anyone complaining about there being too much frosting and even more so, forbid, not even using it all! You must use it all to get the full effect of the brownie. Yes, people will talk. Yes, people will judge. But all in all, people will love them and go absolutely crazy for them, so in the end, you win! 

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.

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