These chocolate and coffee mocha brownies are finished with a wonderful browned butter icing.
- 3 squares unsweetened chocolate, melted
- 2 tablespoons instant coffee powder
- 1 1/2 cups cake flour, sift before measuring
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1/2 cup soft butter, room temperature
- 1/2 cup shortening (or butter)
- 2 cups granulated sugar
- 4 eggs
- 1/2 cup chopped pecans
- pecan halves
- icing, below
Preheat oven to 350°. Blend melted chocolate with coffee; set aside to cool. Into another bowl sift flour together with baking powder and salt. Cream butter with shortening until light and fluffy, gradually adding sugar. Add eggs; beat until well blended. Stir in chocolate and coffee mixture; blend in flour mixture, then stir in chopped nuts; mix well. Spread batter in a generously greased and floured 13- x 9- x 2-inch pan. Bake 30 to 40 minutes, or until done. Turn out onto rack to cool. Spread bars with Browned Butter Icing and mark into bars, placing a pecan half in the center of each bar. When icing is set, cut into bars. Makes about 36 mocha bars.
Browned Butter Icing:
Heat 1/4 cup butter until lightly browned and foamy; be careful not to burn. Beat in 3 cups sifted confectioners' sugar, 3 tablespoons half-and-half, and 1 teaspoon vanilla extract until smooth and spreadable.
You Might Also Like
Chocolate Brownies with Chocolate Chips and Walnuts
Chocolate Fudge Walnut Brownies