Mocha Brownies w/ Coffee Cream Frosting
A gooey treat with the most delicious mocha flavor and a cream cheese base frosting.
Ingredients
Mocha Brownies
- 1 cup Unsweetened Baking Chocolate or Dark/Semi-Sweet Chocolate chips, disks, or a bar chopped into pieces
- 1/2 cup Salted Butter
- 1 TBSP Instant Coffee Granules
- 1-1 1/4 Cup Sugar *see notes
- 1 TBSP Vanilla
- 3 Eggs, Large
- 1/4 tsp Salt
- 2/3 Cup Flour
Coffee Cream Frosting
- 1 TBSP Instant Coffee Granules
- 1 TBSP Milk or Cream
- 1-2 Cups Powdered Sugar *see notes
Instructions
Mocha Brownies
- Preheat oven to 350° and grease an 8x8 pan.
- In medium size bowl, melt butter and chocolate of your choice in the microwave. Use 30 second increments and stir often so the chocolate doesn't burn.
- Add instant coffee granules, sugar and vanilla to chocolate butter mixture and stir together well. Whisk in eggs.
- Whisk in eggs. Mix well.
- Stir flour and salt into wet ingredients.
- Pour brownie batter into an 8x8 pan and bake for 25-28 minutes at 350°.
Coffee Cream Frosting
- Dissolve instant coffee granules in 1 TBSP milk or cream. Add cream cheese and beat with a mixer until smooth and creamy.
- With a fine sifter, add powdered sugar, beat in with mixer until smooth. Start with 1 cup and add more until desired taste and thickness is achieved.
- Frost cooled brownies with frosting and enjoy!
Notes
Adjust the amount of sugar depending on the type of chocolate you use. I use unsweetened baking chocolate with 1 1/4 cup sugar, use 1 cup for dark or semi-sweet chocolate unless you want your brownies to be really sweet.
I use a fine sifter to add my powdered sugar to the cream cheese mixture because it eliminates any small chunks and gives a smooth frosting. If you don't have a sifter, it's not a big deal - your frosting just might not be perfectly smooth.
I use 1 cup of powdered sugar and find that it's sweet enough for my taste, add more if you'd like it a bit sweeter or the frosting needs to thicken up a bit.