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Ingredients
| shortening - baking: 1/2 cup (for Brownies) |
| unsalted butter: 1/2 cup |
| granulated sugar: 2 cups |
| water: 1 Tbl (hot) |
| vanilla extract: 2 tsp |
| eggs: 4 |
| all-purpose flour (unsifted): 1 cup |
| salt: 1/2 tsp |
| whole milk: 2 Tbl (Frosting) |
| powdered sugar (sifted): 2 cups |
| unsalted butter: 1/2 cup |
| vanilla extract: 1 tsp |
Mocha Brownies
Credit: www.bettycrocker.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
24 serving(s)
Tags
- Heat oven to 350°F. Grease 13x9-inch pan with baking spray with flour.
- In large microwaveable bowl, microwave shortening and butter uncovered on Medium (50%) 1 1/2 to 2 minutes, stirring once, until shortening and butter are melted. Stir 2 cups granulated sugar and cocoa into butter mixture, until sugar is dissolved.
- In small bowl mix 4 teaspoons instant coffee granules and hot water until coffee granules are dissolved; stir into cocoa mixture. Stir in vanilla and eggs one at a time until well blended. Stir in flour and salt, until smooth. Spread batter evenly in pan.
- Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In small microwaveable bowl, microwave milk on High 20 to 30 seconds until very warm. Stir in 2 teaspoons coffee granules until dissolved. Allow mixture to cool to room temperature, about 10 minutes.
- In medium bowl, mix remaining frosting ingredients with electric mixer on low speed until combined; increase speed to medium and blend until light and fluffy. Beat in cooled coffee. Spread frosting over the cooled brownies. For brownies, cut into 6 rows by 4 rows.