Mocha Brownies Recipe #380803
These saucepan brownies are easy to mix up when unexpected guests arrive, and they're the perfect base for brownie sundaes.
25 min |
12 brownies
FOR THE BROWNIES
- 1 cup granulated sugar
- 1/2 cup butter or margarine
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon instant coffee crystals
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup walnuts, chopped
FOR THE FROSTING
- 3 tablespoons butter or margarine, softened
- 1/4 cup unsweetened cocoa powder
- 2 cups sifted powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla
- FOR THE BROWNIES: In a medium saucepan combine granulated sugar, butter, cocoa powder, and coffee crystals. Cook and stir over medium heat till butter melts. Remove from heat; cool for 5 minutes. Add eggs and vanilla. Beat lightly by hand just till combined. Stir in the flour, baking powder, and salt. Stir in walnuts. Spread batter in a greased 9x9x2-inch baking pan. Bake in a preheated 350F oven for 25 minutes, or till set. Cool in pan on a rack.
- FOR THE FROSTING: In a mixing bowl beat butter till fluffy. Add cocoa powder. Gradually add 1 cup of the powdered sugar, beating well, Slowly beat in 2 tablespoons of the milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if necessary, to make a frosting of spreading consistency.
- Spread frosting over cooled brownies. Cut into bars.
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5 stars