April 27, 2014

Mochaccino Brownies

I really love all things coffee, and definitely low brownies, so when I saw this recipe from The Curvy Carrot years ago I pinned it without thinking twice... and then forgot it.  I finally made these brownies yesterday, with a couple modifications to make the frosting work, and omg were they good.  I also can't wait to find more uses for the espresso buttercream, because it comes straight from Heaven.

For the Brownie Layer
  • 1/2 cup (1 stick) unsalted butter
  • 3 ounces unsweetened chocolate, broken into pieces
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 ounces (1/4 cup) bittersweet chocolate chips
For the Espresso Buttercream Frosting
  • 1 teaspoon espresso powder (you can buy it in cans in the coffee aisle)
  • 2 tablespoons heavy cream
  • 1 1/2 cups powdered sugar
  • 4 tablespoons unsalted butter, room temperature (yes, I promise that's all you need)
For the Chocolate Ganache
  • 1 cup bittersweet chocolate chips
  • 1/3 cup heavy cream
Optional Garnish
  • Chocolate-covered espresso beans

  1. Preheat the oven to 350°.  Grease an 8 x 8" baking pan with butter or cooking spray.  Set aside.
  2. In a large pot over low heat, melt the butter and the unsweetened chocolate pieces until smooth, stirring frequently.  Remove from heat and let cool slightly.
  3. Stir sugar into chocolate mixture until well incorporated.  Add the eggs one at a time, mixing well after each addition.  Stir in the vanilla.
  4. In a small bowl, mix the flour and baking soda.  Add to the chocolate mixture and stir until just combined.  Stir in the bittersweet chocolate chips.
  5. Pour brownie batter into prepared baking pan and spread evenly.  Bake about 30 minutes, until a tester inserted in the center comes out clean.  Let cool completely.
  6. For the chocolate ganache, heat the cream and chocolate chips in a small pot over low heat, stirring frequently, until smooth and thickened.  Set aside to cool to room temperature.
  7. For the frosting, first dissolve the espresso powder in the cream and set aside.
  8. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed 2 minutes until pale and fluffy.  Turn down speed to low and add the powdered sugar, 1/2 cup at a time.  After all sugar is incorporated, mix at high speed for 10 seconds to aerate the frosting and make it fluffy.  Turn speed back down to low.
  9. Pour in the espresso and cream mixture and mix on low until incorporated and smooth, adding more cream if necessary for desired consistency.
  10. Spread frosting evenly over cooled brownies.  Spread room-temperature chocolate ganache on top.  If desired, sprinkle chocolate-covered espresso beans on top for garnish.  Let brownie layers set at least 10-15 minutes.
  11. Cut into bars and serve at room temperature.
What a nice looking treat to bring with you for any gathering.  I mean, in addition to your great smile and winning personality.

Brownie extreme close up!!!

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