mocha brownies
making every pioneer woman: part 13! i have been behind on my posting but catching up! these brownies are very rich and chocolaty with a hint of coffee. my husband loved that these are refrigerated.
brownie ingredients:
Four 1-ounce squares unsweetened chocolate
½ pound (2 sticks) butter
2 cups sugar
4 large eggs
3 teaspoons pure vanilla extract
1¼ cups all-purpose flour
mae’s mocha icing:
½ pound (2 sticks) butter, softened
5 cups powdered sugar
¼ cup cocoa powder
¼ teaspoon salt
3 teaspoons pure vanilla extract
½ to ¾ cup brewed coffee, cooled to room temperature
directions:
1. Preheat the oven to 325ºF. Spray an 8-inch square baking pan with nonstick baking spray.
2. To make the brownie batter, place the chocolate in a microwave-safe bowl.
3. Melt the chocolate in the microwave in 30- second increments, being careful not to let it burn. Set it aside to cool slightly.
4. In a medium mixing bowl, cream the butter and sugar. Beat in the eggs.
5. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix.
6. Add the flour to the bowl and mix just until combined; do not overmix.
7. Pour the batter in the baking pan.
8. Spread it to even out the surface. Bake for 45-50 minutes, or until the center is no longer soft.
9. Set the brownies aside to cool completely before icing.
10. To make the icing, in a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt, and vanilla.
11. Mix until slightly combined, then add ½ cup of the coffee.
12. Whip until the icing is the desired consistency. If the icing is overly thick, add ¼ cup more coffee.”m
13. It should be very light and fluffy.
14. Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, then slice the brownies into squares.
Baking mocha brownies at home can be a rewarding experience, especially when you master the balance between the bitter notes of coffee and the sweetness of chocolate. I’ve found that using unsweetened chocolate combined with brewed coffee in the icing elevates the flavor beyond your typical brownies. One tip is to ensure that the brewed coffee you use is cooled to room temperature before mixing it into the icing; this helps maintain the right consistency and fluffiness. When working with the brownie batter, be careful not to overmix the flour as this can lead to a denser texture. Mixing just until combined keeps the brownies tender and fudgy. It’s also helpful to use nonstick baking spray or line your pan with parchment paper to avoid any sticking during refrigeration. Speaking of refrigeration, chilling the iced brownies until the icing firms not only tightens the texture but enhances the mocha flavor as the chocolate and coffee meld together. From my experience, these brownies are best served slightly chilled but can be enjoyed at room temperature as well. The mocha icing is the star of the show – its light and fluffy texture combined with the subtle bitterness of cocoa powder and coffee creates an irresistible topping. This recipe, inspired by Pioneer Woman’s style, is perfect for coffee lovers and chocolate enthusiasts alike who want to impress friends and family with a deliciously rich treat. For added variety, you might consider using a flavored coffee like hazelnut or vanilla to add a unique twist to the icing. This subtle change can transform the brownies into a gourmet dessert that pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
