Gooey Mocha Brownies
This recipe makes delicious coffee-flavored brownies covered with creamy mocha frosting and a topping of thick ganache sauce. A yummy treat perfect for people who love both coffee and chocolate.
Servings 8 people
Ingredients
For the Brownies:
- 1 cup unsalted sweet cream butter melted and cooled
- 2 tablespoons canola oil
- 1¼ cups granulated sugar
- 1 cup light brown sugar firmly packed
- 4 large eggs
- 2 tablespoons instant espresso powder
- ¼ cup warm water
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- 1 cup semi-sweet chocolate chips
For the Mocha Frosting:
- 1 cup unsalted sweet cream butter softened
- 3 cups powdered sugar
- 3-5 tablespoons heavy whipping cream
- 4 tablespoons espresso powder
- ¼ cup warm water
- For the Chocolate Ganache:
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream
Instructions
- In a small bowl, whisk 2 tablespoons espresso powder with ¼ cup warm water. Set aside.
- Heat the oven to 350°F (175°C). Spray a 9x13-inch baking pan with non-stick baking spray.
- In a large bowl, whisk together the melted butter, canola oil, and sugars until well blended. Incorporate the eggs and the prepared espresso mixture.
- In another large bowl, combine flour, cocoa powder, salt, and baking powder.
- Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- In a small bowl, dissolve 4 tablespoons espresso powder in ¼ cup warm water. In a stand mixer, beat together the softened butter, powdered sugar, heavy whipping cream, and the espresso mixture until smooth. If needed, add more powdered sugar to reach desired consistency.
- Spread the frosting evenly over the cooled brownies.
- Heat the heavy cream in a small pot until it begins to boil. Pour over the chocolate chips in a medium bowl, let sit for a minute, then whisk until smooth. Transfer to the piping bag, snip the tip, and drizzle over the frosted brownies.
- Refrigerate for an hour before cutting and serving. Enjoy!