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Mocha Brownies with Browned Butter Icing


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.

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