Mom's Mocha Brownies with Chocolate Frosting
These brownies are so good. I usually find brownies without frosting to be the best because they tend to be denser and fudgier. This recipe is the exception. I have no idea where Mom got the recipe or if she adapted it to her own tastes as she did with most recipes. In any case, I am sure glad she passed it on. Bet you can't eat just one.
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon instant coffee granules
- 1/2 cup (1 stick) butter, preferably unsalted
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- 1-1/2 tablespoons butter, preferably unsalted, room temperature
- 1 cup sifted confectioners' sugar, divided
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon vanilla
- 1 to 1-1/2 tablespoons milk
For the brownies, preheat oven to 350° F. Grease a 9-inch square or round pan. In medium saucepan combine sugar, cocoa and coffee; stir well to combine. Add butter and cook over medium heat until butter melts, stirring often. Remove from heat and cool for 5 minutes. Add eggs and vanilla. Beat lightly with spoon until well blended. Stir in flour, baking powder and salt until blended. Stir in walnuts. Spread in prepared pan. Bake for 20-25 minutes, being very careful not to overcook. Brownies should never be completely dry when checked with toothpick. Place pan on cooling rack and cool completely.
Meanwhile, make the frosting. Beat butter with hand mixer until fluffy. Gradually add 1/2-cup sugar and cocoa, beating well. Slowly beat in 1 tablespoon of milk and vanilla. Beat in remaining 1/2-cup sugar. If necessary, add remaining milk until of spreading consistency. Spread on top of cooled brownies.