msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet's Mocha Brownies
(If you don't want/like Mocha, just leave the Instant Espresso coffee powder out of batter and frosting)
4 squares (1 oz. each) unsweetened chocolate baking bar
2/3 C. (11 TBSP./≈148g) butter (USA - 2/3 C. butter = 1 (8 oz.) stick/bar butter, plus 3 TBSP.)
1 1/4 C. sugar
4 eggs
1 tsp. Vanilla or vanilla paste
1 1/4 C. all-purpose flour
1 tsp. Baking powder
1 tsp. Salt
2 - 4 TBSP. Instant Espresso coffee powder - or to taste
1 C. chopped nuts (optional)
(Glossy mocha frosting recipe below)
Heat oven to 350 °F.
Grease and dust a 13×9×2 pan with cocoa powder instead of flour so you don't have white sides, or spray with Baker's Joy (vegetable oil & flour cooking spray).
Heat chocolate and shortening in a large microwave-safe glass bowl, microwave on high 1 minute at a time, stirring it after each minute, until melted (be sure not to overheat*).
Cool slightly (so eggs don't get cooked when added)
Stir in sugar, eggs, and vanilla.
Mix in the remaining ingredients.
Spread in prepared pan.
Bake until brownies begin to pull away from the sides of the pan.
About 30 minutes (or to 180 °F DO NOT overbake), cool slightly (about 5 minutes); spread with frosting (recipe below).
Cool completely in pan; cut into bars.
Glossy mocha frosting:
3 squares (1 oz. each) unsweetened chocolate baking bar
3 TBSP. Butter (or butter-flavored Shortening)
1 C. powdered (confectioners superfine) sugar
1/4 tsp. Salt
1/3 C. milk
1 tsp. Vanilla or vanilla paste
1 - 2 TBSP. Instant Espresso coffee powder - or to taste
1/2 C. finely chopped nuts (optional)
Heat chocolate and shortening in a large microwave-safe glass bowl, microwave on high 1 minute at a time, stirring it after each minute, until melted (be sure not to overheat*).
Stir in powdered sugar, instant coffee powder, salt, milk, and vanilla; beat with a hand mixer until smooth.
Place the bowl of frosting in a larger bowl of ice and water; continue beating until smooth and of spreading consistency.
Stir in nuts or sprinkle on top if using.
*Note: Be sure not to overheat, or it will scorch and taste bitter. Or the oils will separate and break the chocolate.
Note: Line the pan with a "sling" of parchment paper for easy removal.
Cool completely, remove the paper, and cut in squares with a large knife.
(If you don't want/like Mocha, just leave the Instant Espresso coffee powder out of batter and frosting)
4 squares (1 oz. each) unsweetened chocolate baking bar
2/3 C. (11 TBSP./≈148g) butter (USA - 2/3 C. butter = 1 (8 oz.) stick/bar butter, plus 3 TBSP.)
1 1/4 C. sugar
4 eggs
1 tsp. Vanilla or vanilla paste
1 1/4 C. all-purpose flour
1 tsp. Baking powder
1 tsp. Salt
2 - 4 TBSP. Instant Espresso coffee powder - or to taste
1 C. chopped nuts (optional)
(Glossy mocha frosting recipe below)
Heat oven to 350 °F.
Grease and dust a 13×9×2 pan with cocoa powder instead of flour so you don't have white sides, or spray with Baker's Joy (vegetable oil & flour cooking spray).
Heat chocolate and shortening in a large microwave-safe glass bowl, microwave on high 1 minute at a time, stirring it after each minute, until melted (be sure not to overheat*).
Cool slightly (so eggs don't get cooked when added)
Stir in sugar, eggs, and vanilla.
Mix in the remaining ingredients.
Spread in prepared pan.
Bake until brownies begin to pull away from the sides of the pan.
About 30 minutes (or to 180 °F DO NOT overbake), cool slightly (about 5 minutes); spread with frosting (recipe below).
Cool completely in pan; cut into bars.
Glossy mocha frosting:
3 squares (1 oz. each) unsweetened chocolate baking bar
3 TBSP. Butter (or butter-flavored Shortening)
1 C. powdered (confectioners superfine) sugar
1/4 tsp. Salt
1/3 C. milk
1 tsp. Vanilla or vanilla paste
1 - 2 TBSP. Instant Espresso coffee powder - or to taste
1/2 C. finely chopped nuts (optional)
Heat chocolate and shortening in a large microwave-safe glass bowl, microwave on high 1 minute at a time, stirring it after each minute, until melted (be sure not to overheat*).
Stir in powdered sugar, instant coffee powder, salt, milk, and vanilla; beat with a hand mixer until smooth.
Place the bowl of frosting in a larger bowl of ice and water; continue beating until smooth and of spreading consistency.
Stir in nuts or sprinkle on top if using.
*Note: Be sure not to overheat, or it will scorch and taste bitter. Or the oils will separate and break the chocolate.
Note: Line the pan with a "sling" of parchment paper for easy removal.
Cool completely, remove the paper, and cut in squares with a large knife.
