Dark Chocolate Mocha Brownies
Taste of Home
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Dark chocolate is a favorite around our house, so these frosted brownies are a hit. I came up with this treat by reworking a recipe I've used for a long time. We have six children, and these brownies disappear so fast I sometimes wonder if I actually made a batch.
-Linda McCoy, Oostburg, Wisconsin
SERVINGS: 60
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 25 min. + cooling
Ingredients:
- 1 cup butter, melted
- 2 cups packed brown sugar
- 3 eggs
- 1 tablespoon instant coffee granules
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup baking cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 ounces bittersweet chocolate, coarsely chopped
- FROSTING:
- 1/4 butter, melted
- 3 tablespoons sour cream
- 2 teaspoons vanilla extract
- 2-3/4 to 3 cups confectioners' sugar
- 2 ounces grated bittersweet chocolate
Directions:
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time. Beat in coffee and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in chocolate.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a small mixer, beat the butter, sour cream and vanilla until smooth. Gradually stir in sugar until smooth and reaches desired consistency. Frost brownies. Sprinkle with grated chocolate. Yield: 5 dozen.