Mocha Brownie Madness

Mocha Brownie Madness

Mocha Brownie Madness

Mocha Brownie Madness

Mocha Brownie Madness

Course Dessert

Ingredients
  

BROWNIE:

  • 1/2 cup butter flavor shortening
  • 1/2 cup unsalted butter
  • 1 cup cocoa
  • 2 cups sugar
  • 1 tbsp hot water
  • 4 tsp instant coffee
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 cup flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup toasted chopped pecans

FROSTING

  • 1/2 cup unsalted butter, softened
  • 1 tsp vanilla extract
  • 2 cups sifted powdered sugar
  • 1 1/2 tbsp milk
  • 2-3 tsp instant coffee, depending on coffee flavordesired
  • 1/4 cup cocoa

Instructions
 

BROWNIE:

  • Preheat oven to 350 degrees. Grease bottom and sides of 9x13inch pan.
  • In medium bowl, combine flour, salt, baking powder andbaking soda and set aside.
  • Melt shortening and butter over low heat or in themicrowave. Pour into electric mixer bowl. Add cocoa andsugar, blend well.
  • Dissolve 4 tsp instant coffee into 1 tbsp hot water and pourinto mixer bowl. Stir in vanilla extract. Add eggs, one at atime, and beat well after each addition. Add dry ingredientsto mixer bowl and blend well. Stir in pecans.
  • Pour mixture into prepared pan and bake 25-30 minutes untilcake tester comes out clean. Cool completely before frosting.

FROSTING:

  • In electric mixing bowl, cream butter and vanilla extract.Gradually add powdered sugar and cocoa and mix on mediumspeed. Dissolve 2-3 tsp instant coffee in milk and add tomixture. Beat on high until light and fluffy.

Notes

Note:
For the vanilla extract, I use Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste (1 tsp of this = 1 tsp vanilla extract).
Keyword Mocha Brownie Madness, nissan
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