Moist and very chocolaty mocha brownies have a coffee frosting for a sophisticated version of the beloved treat.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
126 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Step 2
Make brownies: Melt shortening and 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.
Step 3
Dissolve instant coffee with hot water in a small bowl; stir into cocoa mixture. Whisk eggs into batter, one at a time, beating well after each addition. Stir flour, vanilla extract, and salt into batter just until moist. Pour batter into the prepared baking pan.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool completely.
Step 5
Make frosting: Beat softened butter with vanilla extract in a bowl. Add confectioners' sugar; beat until creamy using an electric mixer on medium speed. Dissolve 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.
Ingredients
2 cups white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons vanilla extract
1 cup unsweetened cocoa powder
4 large eggs
2 cups confectioners' sugar
1 tablespoon hot water
1 tablespoon instant coffee granules
4 teaspoons instant coffee granules, or more to taste
