Mocha Brownies with Coffee Drizzle IcingPosted: June 5, 2013
Is there such a word as Jamocha? Or is it like “ja-mon” ala the Michael Jackson song lyric. These are the things that keep my up at night. Life’s serious questions 😉 When I was in college I used to frequent Arby’s and buy their jamocha shakes. Those shakes got me through college. When I had a particularly hard day I would do drive through and buy one to treat myself. That period in my life started my love affair with anything mocha, or perhaps jamocha. Whatever.
Can you ever have too many recipes for brownies? Okay, just checking with you– as this recipe is different from my other recipe I have posted previously. These brownies are very dense and super fudgy, and packed with a lot of flavor. The coffee both in the batter and in the icing adds just enough punch to take them over into indulgent territory. You might consider them PMS brownies. Sorry guys. My ladies will totally get this statement. That is not to say my man peeps will not thoroughly enjoy them. Plan ahead and make sure to have some nice cold milk in the fridge to go along with them. Cut them small as they are super rich.
scenic view of Beifeng Temple near Jinlong Lake, Xizhi District, New Taipei City, Taiwan
Mocha Brownies with Coffee Drizzle Icing
2/3 Cup unsalted butter
1 1/4 Cup granulated fine (castor) sugar
2 tsp. instant coffee granules
1/4 tsp. salt
3/4 Cup unsweetened cocoa powder (such as Hershey’s)
3 Lg. eggs
1 tsp. vanilla
1/2 Cup all-purpose flour
1. Preheat the oven to 325° degrees F (160° C). Line an 8 inch square pan with either parchment paper or tinfoil (dull side of foil facing up). Brush lightly with oil or butter.
2. In a medium saucepan melt the butter over medium low heat; add the sugar, coffee granules, and salt and stir until sugar melts. Whisk in the cocoa and cook for another 3 minutes. Remove from the heat and let cool for 5 minutes, then slowly whisk in the eggs and vanilla. Whisk the flour over the mixture then stir to combine. Pour the batter into the pan and tap the pan aggressively on the counter 3-4 times to remove any air bubbles.
3. Bake in a preheated oven for about 27-30 minutes until brownies just set, and a toothpick inserted comes out with moist crumbs.
4. Let the pan cool over a wire rack. When completely cool, using a small spoon drizzle with the coffee icing.
2/3 Cup confectioners sugar, sifted
2 Tbsp. heavy cream
1/2 tsp. instant coffee granules
1/2 tsp. hot water
In a small bowl stir the instant coffee granules and hot water until dissolved. Stir in the sugar and heavy cream until smooth.