Monday, August 22, 2011

After school Treats: Brownies with Mae's Mocha Icing

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For Brownies:
Four 1-ounce squares unsweetened chocolate
1/2 pound (2 sticks) butter
2 cups sugar
4 large eggs
3 teaspoons pure vanilla extract
11/4 cups all-purpose flour
For Mae's Mocha Icing:
1/2 pound (2 sticks) butter, softened
5 cups powdered sugar
1/4 cup cocoa powder
1/4 teaspoon salt
3 teaspoons pure vanilla extract
1/2 to 3/4 cup brewed coffee, cooled to room temperature
Cooking Directions
Preheat the oven to 325°F.
To make 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 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 into the baking pan. Spread it to even out the surface. Bake at 325°F for 45 to 50 minutes, until the center is no longer soft. Set the brownies aside to cool completely before icing.
To make 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 the desired consistency. 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, then slice the brownies into squares.

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