Pioneer Womans Mocha Brownies Recipes

CHOCOLATE MOCHA-ICED BROWNIES

Chocolate Mocha-Iced Brownies image

Provided by Sandra Lee

Categories dessert

Time 50m

Yield 12 brownies

Number Of Ingredients 12

Ingredients

1/2 cup butter, softened
1 tablespoon instant coffee
1/3 cup light brown sugar, packed
1 large egg
1/4 teaspoon almond extract
4 tablespoons water
1 box moist chocolate devil's food cake mix
1 cup slivered almonds, toasted
1 stick butter, softened
4 cups powdered sugar, divided
1 1/2 teaspoons instant espresso powder
1/2 cup chocolate syrup

Steps:

Preheat oven to 350 degrees F.
Spray a 9 by 13-inch baking pan with nonstick cooking spray.
In a large mixing bowl, combine butter, coffee, and brown sugar. Beat with an electric mixer on medium speed until light and fluffy. Add egg, almond extract, water, and cake mix and beat until smooth. Stir in almonds.
Turn batter into prepared pan and smooth to edges. Bake for 30 to 35 minutes until tester comes out clean. Cool completely before icing.
For icing: In a small mixing bowl, beat butter with powdered sugar, adding the sugar 1 cup at a time, until light and fluffy. Beat in espresso powder and chocolate syrup until smooth.
Ice brownies and cut into squares.

MOCHA BROWNIES

Mocha Brownies image

Provided by Ree Drummond Bio & Top Recipes

Categories dessert

Time 1h15m

Yield 16 servings

Number Of Ingredients 12

Ingredients

Nonstick baking spray
Four 1-ounce squares unsweetened chocolate
2 sticks butter
2 cups granulated sugar
4 large eggs
3 teaspoons pure vanilla extract
1 1/4 cups all-purpose flour
2 sticks butter, softened
5 cups powdered sugar
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 to 3/4 cup brewed coffee, cooled to room temperature

Steps:

Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with nonstick baking spray.
For the brownie batter: Place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn. Set it aside to cool slightly.
In a medium mixing bowl, cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix. Add the flour to the bowl and mix just until combined; do not over mix.
Pour the batter in the prepared baking pan. Spread it to even out the surface. Bake until the center is no longer soft, 40 to 45 minutes. Set the brownies aside to cool completely before icing.
For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee. Whip until the icing is light and fluffy. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.
Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm, and then slice the brownies into squares.

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