Mocha Brownies - fudgy homemade brownies frosted with a sweet coffee whipped cream and chocolate curls. This brownie recipe is a delicious dessert to make for any party or event.
Again with the chocolate baking...I know, I know. I should weigh like a gazillion pounds with my horrible sweet tooth and all the baking I do.
But I have 2 words for you...Slimfast & Exercise! That is the only way that I can continue to bake these delish goodies and also enjoy eating them.
That and the fact that I don't eat the whole pan. Believe me I am always tempted to just keep eating!
Then I go and put on those pants in the drawer.You know the ones we all have...the ones that if I just lose a few more pounds I could actually go in public wearing them. Those are my motivation for not eating all the chocolate goodness I see.
Recipe
Mocha Brownies with Coffee Frosting
Ingredients
For the Brownies
- 1 ¼ cups unsalted butter
- ¾ cup special dark cocoa powder
- 1 tablespoon instant coffee granules
- 4 large eggs
- ½ teaspoon table salt
- 1 teaspoon vanilla extract
- 2 cups granulated sugar
- 1 cup all purpose flour
For the Coffee Whipped Cream
- 1 ½ cups cold heavy whipping cream
- ½ cup packed brown sugar
- 1 tablespoon instant coffee granules
Instructions
- Heat oven to 350°. Spray a glass 9x13 baking dish with nonstick baking spray.
- Melt butter in the microwave. Add cocoa powder and instant coffee and stir until dissolved. Let cool slightly.
- Beat eggs with a mixer in a large bowl for 3-4 minutes or until foamy, then add salt and vanilla. Gradually add sugar, beating until lemon colored.
- Add the chocolate mixture and mix thoroughly. Gently stir in the flour until combined.
- Pour the brownie batter into the prepared pan. Bake for 30-35 minutes (mine was done at 33). Remove the pan from the oven and let it cool completely.
- Chill a metal bowl and wire whisk attachment in the freezer for 15-20 minutes.
- Combine filling ingredients in the chilled bowl and stir until dissolved. Beat until stiff peaks form.
- Cover the brownies with the whipped cream, then top with chocolate curls. Refrigerate until ready to serve.
Notes
- Inspired by this European Mocha Fudge Cake
- Garnish with chocolate-covered strawberries or chocolate curls.
- Divide the batter into two 9-inch round pans and bake for 20-25 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 667Total Fat: 46gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 158mgSodium: 85mgCarbohydrates: 60gFiber: 2gSugar: 49gProtein: 6g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Holly
Coffee and chocolate what could be better! These look delicious.
I have two pairs of the same pants in different sizes for those days!
Thanks for linking up to Tickled Pink last week!
Holly
Kirsten
I just read an article in Prevention magazine about the health benefits of coffee and adding chocolate adds even more benefits. Only wish I could stomach the taste of coffee, I've tried many times and just can't do it. Your recipe sounds really yummy though, and has many health benefits too..
Heather
I have a recipe for cappacino icing that I like ok, but think I can do better...this may be the ticket...thanks!
Amy
These look absolutely decadent!! Thanks for sharing!
The Mrs.
I think I just licked my computer screen. You know what would make both of these yummies even better? a scoop of coffee ice cream....
thanks for joining in! I'm going to have to print these out and file them in the "to make" folder
Kelli
Found you on the blog hop!! Can't get any better than that, chocolate and coffee!!! WOW!