Do irresistibly decadent Fudgy Mocha Brownies with Cappuccino Icing really need explaining?!!?
This is a dessert for the books, my coffee-loving Friends! The brownies have instant coffee in the batter to give them insane depth of dark chocolate flavor along with morsels of milk chocolate chips for extra gooiness to each piece. They are a dense fudge brownie--which is the kind I prefer--and they would be wonderful by themselves!
But, I discovered cappuccino icing and fell in love. The frosting is what elevates these brownies to a heavenly treat! If Haagen Das coffee ice cream was in the form of icing, it would taste just like this frosting!!! It's so simple to make and came together very easily, unlike some of the other homemade icing recipes I've tried. It was reeeally hard to not completely lick the beaters and bowl clean of this stuff.
I'm going to use this icing recipe for other desserts, too. It would be really delicious on chocolate cake or butter yellow cupcakes! I think the creamy consistency would pipe really well.
Honestly, these brownies with cappuccino icing are one of the richest and most delicious things I've ever made! We all certainly loved them!!
Mocha-Fudge Brownies with Cappuccino Frosting
3/4 c. unsweetened cocoa powder
1 Tbsp. instant coffee
1/2 tsp. baking soda
1/3 c. canola oil
1/3 c. boiling water
2 c. white sugar
1/3 c. canola oil
1 1/3 c. all-purpose flour
1 tsp. vanilla extract
1/4 tsp. salt
1/2 c. milk chocolate chip + 2 Tbsp.
1/2 c. butter, softened
1 tsp. vanilla
2 c. powdered sugar
1 1/2 Tbsp. milk
2-3 teaspoons instant coffee
1. Preheat the oven to 350 degrees F.
2. Grease and flour (or use baking spray like I do) a 9x13 inch pan.
3. In a large bowl, stir together cocoa, baking soda, instant coffee, 1/3 c. canola oil, and boiling water. Stir until well blended and thickened.
4. Stir in sugar, eggs, an remaining 1/3 c. canola oil. Mix all together.
5. Finally, add the vanilla, flour, and salt. Mix until all of the flour is absorbed.
6. Stir in the chocolate chips and spread batter evenly in the prepared pan.
7. Bake for 35-38 minutes, or until toothpick comes out clean. Allow to cool before frosting them.
8. Once cooled, you can either frost the whole pan and then cut your pieces, or cut your pieces and frost them individually. This just depends on how you want to present them. It doesn't matter at all, they will be wonderful no matter what!
For the Frosting:
1. Cream butter and vanilla with an electric mixer.
2. Dissolve instant coffee in the milk.
3. Add the powdered sugar in about 3 intervals alternately with the coffee/milk. Start and end with the sugar.
4. Beat on high until light and fluffy.
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