Mocha Brownies with Coffee Frosting recipe

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Ingredients

½ cup shortening
½ cup butter
1 cup unsweetened cocoa powder
2 cups white sugar
4 teaspoons instant coffee granules, or more to taste
1 tablespoon hot water
4 large eggs
1 cup all-purpose flour
2 teaspoons vanilla extract
½ teaspoon salt
½ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 tablespoon instant coffee granules
1 ½ tablespoons milk

Nutrition Info

126.2 calories
carbohydrate: 16.6 g
cholesterol: 25.7 mg
fat: 6.7 g
fiber: 0.7 g
protein: 1.2 g
saturatedFat: 3.2 g
servingSize: -
sodium: 58.1 mg
sugar: 13.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

  2. Melt shortening and 1/2 cup butter in a small pan over low heat, pour melted mixture into a mixing bowl. Stir cocoa into butter mixture until well combined, followed by sugar. Dissolve 4 teaspoons instant coffee with hot water in a small bowl, stir into cocoa mixture. Whisk eggs into batter, one at a time, beating each egg in thoroughly before adding the next. Stir flour, 2 teaspoons vanilla extract, and salt into batter just until moist. Pour batter into prepared baking pan.

  3. Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool completely.

  4. Beat 1/2 cup softened butter with 1 teaspoon vanilla extract in a bowl. Add confectioners' sugar to mixture and beat until creamy using an electric mixer on medium speed. Dissolve 1 tablespoon instant coffee with milk in a small bowl, add to frosting. Increase mixer speed to high and beat until light and fluffy, 3 to 5 minutes. Frost cooled brownies.

Recipe Yield

4 dozen brownies

Recipe Note

These are the best brownies that I've tasted. Got this from a friend at work and now I make them all the time.

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