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- 1 cup unsalted butter, melted - 2 cups granulated sugar - 4 large eggs, at room temperature - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1 teaspoon instant coffee granules For the brownie base, we start with unsalted butter. Melt it to mix with the sugar. This gives a rich flavor. You need granulated sugar, which adds sweetness. The large eggs help bind the mix. Make sure they are at room temperature for easier blending. Add vanilla extract for that lovely aroma. Next, we mix in all-purpose flour and unsweetened cocoa powder. The flour gives structure while cocoa adds deep chocolate flavor. Baking powder helps the brownies rise. Salt balances the sweetness and enhances flavor. Finally, we fold in semi-sweet chocolate chips and instant coffee granules for a mocha kick. - 1/2 cup unsalted butter, softened to room temperature - 2 cups powdered sugar - 1/4 cup unsweetened cocoa powder - 2 tablespoons milk (adjust for desired consistency) - 1 teaspoon vanilla extract - 1 teaspoon instant coffee granules dissolved in 1 tablespoon hot water For the frosting, start with softened unsalted butter. Beat it until fluffy. Then, add powdered sugar and cocoa powder for sweetness and chocolate depth. Mix well until combined. Pour in milk to reach your desired thickness. You can adjust this to make it spread more easily. Finally, add vanilla extract and the dissolved coffee mix. This gives the frosting a mocha flavor that pairs perfectly with the brownies. Using these ingredients creates a rich topping that enhances the whole dessert. {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Prepare a 9x13-inch baking pan by greasing it or lining it with parchment paper. This makes it easy to lift the brownies out later. - In a large bowl, combine 1 cup of melted unsalted butter and 2 cups of granulated sugar. Whisk them until smooth. - Crack 4 large eggs into the bowl, one at a time. Whisk well after each egg. Add 1 teaspoon of vanilla extract and mix until it's all blended. - In a separate bowl, sift together 1 cup of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and ½ teaspoon of salt. - Slowly fold the dry ingredients into the wet mixture. Be gentle to keep the batter light and fluffy. - Dissolve 1 teaspoon of instant coffee granules in a bit of warm water. Mix this into the brownie batter. - Fold in 1 cup of semi-sweet chocolate chips until they are evenly spread. - Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes. Use a toothpick to check doneness; it should have some moist crumbs attached. - Let the brownies cool for about 10 minutes in the pan, then move them to a wire rack to cool completely. - In a medium bowl, beat ½ cup of softened unsalted butter with an electric mixer until it's fluffy. - Gradually add 2 cups of powdered sugar and ¼ cup of cocoa powder. Mix until smooth. - Add 2 tablespoons of milk and 1 teaspoon of vanilla extract. Also, mix in the instant coffee solution. Beat until the frosting is creamy and spreadable. Adjust with more milk if needed. - Once the brownies are cool, use a spatula to spread the frosting evenly over the top. - Cut the brownies into squares. Arrange them nicely on a plate for serving. To get the best texture for your brownies, avoid overmixing. When you mix too much, the brownies can become tough. Mix just until you see no more dry flour. Also, make sure your eggs are at room temperature. This helps them blend better, creating a smooth batter. Using high-quality cocoa powder makes a big difference in flavor. Good cocoa gives a rich taste you won’t forget. You can also adjust the coffee amount for a stronger flavor. This can boost the mocha taste and bring out the chocolate. For a beautiful finish, dust the brownies with cocoa powder. This adds a nice touch and looks great. You can also serve them with whipped cream or ice cream. These add-ons make every bite more special. Pro Tips Use Room Temperature Eggs: Room temperature eggs blend more smoothly into the batter, resulting in a better texture for your brownies. Don’t Overmix the Batter: Overmixing can lead to dense brownies. Mix just until the dry ingredients are incorporated for a lighter, fudgier texture. Let Brownies Cool Completely: Allowing the brownies to cool completely before frosting ensures that the frosting doesn’t melt and helps it set nicely. Customize Your Frosting: Feel free to add additional flavors like peppermint or almond extract to the frosting for a unique twist on this classic treat. {{image_4}} To make these brownies fit your needs, try these options: - Gluten-free alternative using almond flour: Replace all-purpose flour with almond flour. This change keeps the brownies moist and adds a nice nutty flavor. Use the same amount of almond flour as the recipe states for all-purpose flour. - Vegan substitution for eggs and butter: Swap the eggs for flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. For butter, use a plant-based butter. This keeps the brownies rich and tasty without any animal products. Want to mix things up? Here are some fun ideas: - Incorporate nuts or caramel: Add chopped nuts, like walnuts or pecans, for a crunchy bite. You can also swirl in caramel for a sweet surprise. This adds texture and flavor that pairs well with chocolate. - Add a layer of mint or orange zest: Add fresh mint or a bit of orange zest to the batter. This brightens the flavor and gives a fresh twist to your brownies. Just a teaspoon of zest will lift the flavor nicely. You can store your frosted mocha brownies at room temperature. Place them in an airtight container. They will stay fresh for about three days. If you want to keep them longer, consider refrigeration. Keeping them cold helps maintain their rich flavor and texture. Wrap the brownies tightly in plastic wrap before placing them in the fridge. This method keeps them moist for up to a week. If you want to save brownies for later, freezing is a great option. Cut the brownies into individual squares. Wrap each piece in plastic wrap. Then, place the wrapped brownies in a freezer-safe bag. They will last in the freezer for up to three months. When you're ready to enjoy them, take a piece out. Let it thaw at room temperature for about an hour. For a warm treat, you can rewarm them in the oven. Place the brownies on a baking sheet at 350°F (175°C) for about 10 minutes. This helps bring back that fresh-out-of-the-oven taste. To check if your brownies are done, use a toothpick. Insert it into the center of the brownies. If it comes out with a few moist crumbs, they are ready. If it comes out wet with batter, bake for a few more minutes. Keep an eye on them to avoid overbaking. Yes, you can use different types of chocolate. Dark chocolate gives a richer flavor. If you like a sweeter taste, you can use milk chocolate. Just remember to adjust the sugar in the recipe if you switch to a sweeter chocolate. To make the brownies richer, try these tips: - Use high-quality cocoa powder for deeper flavor. - Add an extra half cup of chocolate chips. - Mix in a tablespoon of espresso powder to boost the chocolate taste. You can make the frosting in advance. Store it in an airtight container in the fridge. It will keep well for up to one week. When ready to use, let it sit at room temperature until soft. You can also beat it lightly to restore its smooth texture. You have everything you need to make delicious brownies with frosting. We covered the key ingredients and how to prepare them step by step. Remember to follow the tips for perfect texture and flavor. Feel free to explore variations, whether gluten-free or rich with nuts. Don’t forget the best ways to store or freeze your treats! With this guide, you can create brownies that everyone will love. Enjoy baking, and share your tasty results with friends and family!

Frosted Mocha Brownies

Deliciously rich brownies topped with a creamy mocha frosting.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 2 cups unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 2 teaspoons salt
  • 1 cup semi-sweet chocolate chips
  • 1 teaspoon instant coffee granules
  • 1 2 cup unsalted butter, softened to room temperature
  • 2 cups powdered sugar
  • 1 4 cup unsweetened cocoa powder
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee granules dissolved in hot water

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by greasing it with butter or lining it with parchment paper.
  • In a large mixing bowl, combine the melted butter and granulated sugar. Use a whisk to blend them until smooth and creamy.
  • Crack in the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract until evenly mixed.
  • In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Slowly fold these dry ingredients into the wet mixture.
  • Dissolve the instant coffee granules in a small amount of warm water and mix into the batter. Fold in the chocolate chips.
  • Pour the brownie batter into the prepared baking pan and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  • Allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
  • In a medium bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar and cocoa powder, mixing until fully incorporated. Add the milk and dissolved coffee mixture, beating until smooth.
  • Once the brownies are completely cooled, use a spatula to evenly coat the top with the frosting.
  • Cut the brownies into squares and serve them on your favorite dessert plate.

Notes

For an elegant finishing touch, dust with cocoa powder or add chocolate shavings.
Keyword brownies, chocolate, dessert, mocha