I love me some mocha treats! And these did not disappoint! The frosting was a little strong so I’ve adjusted the recipe accordingly but otherwise these were heaven.
2 sticks butter
4 ounces semisweet chocolate, chopped or 4 ounces semisweet chocolate chips
2 cups sugar
3 tablespoons instant espresso powder, I found this on Amazon
1 1/2 cup flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon – 1 tablespoon instant espresso powder, depending on how strong you want your frosting to be, 1 tablespoon was too strong for us
1 tablespoon milk
1 stick butter, softened
1/4 teaspoon salt
1 1/2 cups powdered sugar
1 For the brownies, preheat oven to 350. Spray 9 x 13″ pan with cooking spray.
2 Melt butter and chocolate in large saucepan over low heat, stirring occasionally. Remove from heat and whisk in sugar, espresso powder, and eggs. Stir in flour, cocoa powder, and salt just until combined.
3 Pour batter into pan and bake until toothpick inserted in center comes out clean, about 30 – 35 minutes. Let cool completely before frosting.
4 For the frosting, mix espresso powder and milk in a small bowl. In a mixer bowl, beat butter and salt on medium until fluffy, about 2 minutes. Reduce speed to low and gradually beat in powdered sugar and milk mixture, then beat on medium until fluffy. Spread frosting over brownies.
recipe from Kerrygold