Brownies with Mocha Buttercream

Brownies with Mocha Buttercream might be just the hor d'oeuvre you are searching for. This recipe serves 24. One serving contains 512 calories, 6g of protein, and 28g of fat. For $1.68 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up heavy cream, sugar, eggs, and a few other things to make it today. 1314 people have tried and liked this recipe. It is a rather cheap recipe for fans of American food. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by A Farm Girls Dabbles. Overall, this recipe earns a rather bad spoonacular score of 26%. kahlúa brownies with kahlúa mocha buttercream frosting and salted caramel white chocolate kahlúa mocha latte, Mocha Buttercream Cake, and Mocha Cupcakes with Espresso Buttercream Frosting are very similar to this recipe.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350°. Fold a long piece of heavy foil into a 13" wide strip and fit it inside a 9" x 13" metal baking pan, leaving foil overhang on the 2 long sides. Spray the foil lightly with cooking spray. Set aside.Over medium-low heat, melt butter and chocolate together in a large heavy pan. In a medium bowl, beat the eggs with the vanilla and sugar. Measure the flour into another bowl and add the salt. When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the flour. Beat to combine smoothly and then scrape out of the saucepan into the lined pan. Bake for about 25 minutes. When it's ready, the top should look just a bit dried, leaving the middle still dark and dense and gooey. Take care to not overbake, which will result in a dry brownie. Remember that the brownies will continue to cook a bit as they cool. Cool completely.In a small bowl, gently melt the chocolate in the microwave. Take care to not let it scorch. Add espresso powder and whisk briskly for 1 minute. Let cool.In a stand mixer fitted with a paddle, beat the butter until creamy. At low speed, beat in the powdered sugar. Increase the speed to high and beat until fluffy, scraping down the side of the bowl, about 2 minutes longer. At low speed, beat in the cream, vanilla, and cinnamon, then gradually beat in the melted (cooled) chocolate. Scrape down the side of the bowl and the paddle, increase the speed to medium-high, and beat until light, 3 minutes longer. Using a wooden spoon, vigorously beat the buttercream for 30 seconds to deflate any air bubbles. Then spread buttercream evenly over the cooled brownie. Cut brownies right in the pan. Or...to achieve nice clean cuts, gently lift the brownies out of the pan, using the foil as handles. Cut off the outer edge for really clean cuts, leaving about an 8'' x 12'' rectangle of brownie remaining. Then cut into 2'' x 2'' pieces, wiping the knife clean after each cut. Press a chocolate covered espresso bean into the butterceam, at the center of each cut brownie. These brownies keep well refrigerated, and could easily be prepared the day before serving. Take brownies out of refrigerator 20 to 30 minutes prior to serving, to let the buttercream soften a bit.

 

Step by step:

1. Preheat oven to 350°. Fold a long piece of heavy foil into a 13" wide strip and fit it inside a 9" x 13" metal baking pan, leaving foil overhang on the 2 long sides. Spray the foil lightly with cooking spray. Set aside.Over medium-low heat, melt butter and chocolate together in a large heavy pan. In a medium bowl, beat the eggs with the vanilla and sugar. Measure the flour into another bowl and add the salt. When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the flour. Beat to combine smoothly and then scrape out of the saucepan into the lined pan.

2. Bake for about 25 minutes. When it's ready, the top should look just a bit dried, leaving the middle still dark and dense and gooey. Take care to not overbake, which will result in a dry brownie. Remember that the brownies will continue to cook a bit as they cool. Cool completely.In a small bowl, gently melt the chocolate in the microwave. Take care to not let it scorch.

3. Add espresso powder and whisk briskly for 1 minute.

4. Let cool.In a stand mixer fitted with a paddle, beat the butter until creamy. At low speed, beat in the powdered sugar. Increase the speed to high and beat until fluffy, scraping down the side of the bowl, about 2 minutes longer. At low speed, beat in the cream, vanilla, and cinnamon, then gradually beat in the melted (cooled) chocolate. Scrape down the side of the bowl and the paddle, increase the speed to medium-high, and beat until light, 3 minutes longer. Using a wooden spoon, vigorously beat the buttercream for 30 seconds to deflate any air bubbles. Then spread buttercream evenly over the cooled brownie.

5. Cut brownies right in the pan. Or...to achieve nice clean cuts, gently lift the brownies out of the pan, using the foil as handles.

6. Cut off the outer edge for really clean cuts, leaving about an 8'' x 12'' rectangle of brownie remaining. Then cut into 2'' x 2'' pieces, wiping the knife clean after each cut. Press a chocolate covered espresso bean into the butterceam, at the center of each cut brownie. These brownies keep well refrigerated, and could easily be prepared the day before serving. Take brownies out of refrigerator 20 to 30 minutes prior to serving, to let the buttercream soften a bit.

Nutrition Information:

covered percent of daily need