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This recipe comes from Amanda at the food blog Fake Ginger.
These brownies are addictive — I’ve made them three times already since I first found the recipe. If you love fudgy chocolate and coffee flavors, you’ll understand why.
My brother’s girlfriend summed them up perfectly: “They taste like Gloria Jean’s smells!”
Coffee and chocolate — a match made in heaven.
Ingredients
For the Brownies:
½ cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/3 cup cocoa powder
½ cup flour
¼ teaspoon salt
¼ teaspoon baking powder
For the Mocha Buttercream:
½ cup unsalted butter, softened
1 tablespoon hot water
1 heaping teaspoon instant coffee*
1 tablespoon cocoa powder
1 teaspoon vanilla
1 cup powdered sugar
*I like the extra kick from a heaping teaspoon of a mocha-flavored instant coffee; adjust to your taste.
To Make the Brownies:
Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper. Melt the butter and let it cool slightly. Stir in the sugar, then add the eggs and vanilla, mixing until combined. Beat in the cocoa powder, flour, salt, and baking powder until just incorporated. Spread the batter evenly in the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. Allow the brownies to cool completely in the pan before frosting.
To Make the Frosting:
Beat the softened butter until light and fluffy. Dissolve the instant coffee in the hot water and add it to the butter along with the vanilla and cocoa powder. Beat until combined. Gradually add the powdered sugar, about ¼ cup at a time, beating after each addition until you reach the desired consistency. For a stiffer buttercream, add more powdered sugar.
Make sure the brownies are completely cool before spreading the buttercream; frosting warm brownies will cause it to melt and become runny.
Enjoy — have a fantastic Friday and a wonderful weekend!
