MOCHA BROWNIES WITH COFFEE GLAZE

Even though I adore my fudgy brownies with crackly tops recipe, I am always prepared to experiment in the kitchen and develop NEW brownie recipes.

These easy mocha brownies from scratch were made, using two of of my FAVORITE ingredients: Chocolate and Coffee!

Imagine the STRONG flavors of coffee and chocolate DANCING with each other in pure fudgy bliss… hehe.

Chocolate is great, espresso is wonderful…but when combined in a brownie? YES PLEASE. The recipe for these mocha brownies with espresso glaze is super straightforward, and one you definitely should be making this holiday season.

We don’t brew coffee or espresso too often after dinner around here, but for Christmas, it’s an absolute tradition right before all the desserts are put out. Every year, there’s bound to be an abundance of chocolate treats. So it’s only been natural to enjoy a chocolate cookie or brownie dipped right into a cup of coffee (or if we’re lucky, an espresso or latte).

I’ve come to love the rich, intoxicating combination of chocolate and espresso. It was definitely time to put the two together in a ridiculously good brownie!
I wanted these to turn out just like my double chocolate brownies – dense, fudgy, sweet, and addicting. These are exactly that, but with a subtle espresso flavor to turn these into mocha brownies.

Ingredients

• 1/2 cup shortening
• 1/2 cup butter
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 4 teaspoons instant coffee granules, or more to taste
• 1 tablespoon hot water
• 4 large eggs
• 1 cup all-purpose flour
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

Frosting:

• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 1 tablespoon instant coffee granules
• 1 1/2 tablespoons milk

Directions

1. Preheat oven to 350 de

• 1/2 cup shortening
• 1/2 cup butter
• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 4 teaspoons instant coffee granules, or more to taste
• 1 tablespoon hot water
• 4 large eggs
• 1 cup all-purpose flour
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

Frosting:

• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 1 tablespoon instant coffee granules
• 1 1/2 tablespoons milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. Melt shortening and 1/2 cup butter in a small pan over low heat; pour melted mixture into a mixing bowl. Stir cocoa into butter mixture until well combined, followed by sugar. Dissolve 4 teaspoons instant coffee with hot water in a small bowl; stir into cocoa mixture. Whisk eggs into batter, one at a time, beating each egg in thoroughly before adding the next. Stir flour, 2 teaspoons vanilla extract, and salt into batter just until moist. Pour batter into prepared baking pan.
3. Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool completely.
4. Beat 1/2 cup softened butter with 1 teaspoon vanilla extract in a bowl. Add confectioners' sugar to mixture and beat until creamy using an electric mixer on medium speed. Dissolve 1 tablespoon instant coffee with milk in a small bowl; add to frosting. Increase mixer speed to high and beat until light and fluffy, 3 to 5 minutes. Frost cooled brownies.

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