MOCHA BROWNIES WITH CAFE LATTE FROSTING

For the Mocha Brownies

5.5 oz dark chocolate chopped (60% - 75% cocoa)

½ cup unsalted butter

1 tablespoon instant coffee granules

1 cup white sugar

1 tablespoon vanilla extract

3 large eggs

¼ teaspoon salt

⅔ cup all-purpose flour spooned & leveled

For the Cafe Latte Buttercream

1 to 1.5 teaspoons instant coffee granules

2 to 3 tablespoons whipping cream

⅓ cup unsalted butter softened to room temperature

2 cups powdered sugar sifted

For the Mocha Brownies

Preheat the oven to 350F degrees.
Line an 8x8 inch pan with parchment paper so there's an overhang around the edges. Or line with aluminum foil and lightly grease.
In a large microwave-safe bowl, add the butter and dark chocolate.
Microwave for 45-second intervals on medium power, stirring between each interval until melted.
Whisk in the instant coffee, sugar and vanilla extract.
Whisk in the eggs 1 at a time until the mixture is glossy.
Using a spatula or wooden spoon, carefully fold in the flour and salt.
Pour/spoon the batter into your prepared pan and bake for 20-25 minutes or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs.
Cool in the pan on a wire rack before frosting.

To Make the Cafe Latte Buttercream

In a small cup dissolve the instant coffee granules in 2 tablespoons of the whipping cream. If you prefer a stronger coffee flavor, use 1.5 teaspoons of instant coffee granules.
In a large bowl using a stand or hand-held electric mixer beat the butter for about 1 minute to soften. Turn the mixer down to low speed and beat in 1.5 cups of icing sugar.
Beat in the cream. If the frosting seems too thin or not sweet enough, beat in the remaining ½ cup powdered sugar.
Remove the brownies from the pan using the overhang of the parchment paper.
Frost the brownies with the cafe latte buttercream using a flat-edge knife. Cut into 9 or 16 squares and enjoy.

This Article And Recipe Adapted From This Site