Mocha Brownies

Food blogger (and college student) Emily Rapp is a first-time TABLE contributor and the creative brains behind Baking with Lemon. She’s sharing some of her delicious dessert recipes and baking tips for the first time with TABLE readers.

Try her chocolatey Mocha Brownies for yourself. And while you’re here, check out her recipes for Blackberry Cobbler, Pecan Pie Bars, and Chocolate Zucchini Bread.

To make these brownies I recommend using dutch process cocoa powder because I like the flavor better. I think it makes them richer, it definitely makes the color darker, and most importantly, I think it goes best with the mocha flavor.

Of course, since there is no leavener in this recipe, you can use any type of cocoa powder you would like, and the texture of the brownies will not be affected. Some people are nervous when there is no leavener like baking soda or baking powder included in brownie recipes. But, rest assured, these brownies do not need a rising agent. The only brownies that use a rising agent are when they are going for a cakey brownie texture.

I don’t know about you, but for me, fudgy brownies are the only way to go. And since we are making fudgy brownies and not cakey brownies, no rising agents are needed, and your mind can be put to rest.

Mocha Brownies

Ingredients

1 cup Unsalted Butter (melted, can substitute with vegetable oil)

1 1/2 cups Dark Brown Sugar (can substitute for light brown)

1/2 cup White Sugar

1 teaspoon Vanilla Extract

4 Large Eggs

2 ounces Dark Chocolate (melted)

1 1/4 cups Cocoa Powder

1 tablespoon Instant Espresso Powder

1 teaspoon Kosher Salt

2/3 cup All-Purpose Flour

For the frosting:

1/2 stick Unsalted Butter (softened to room temperature)

4 ounces Cream Cheese

1-2 cups Powdered Sugar

1 teaspoon Vanilla Extract

1/2 tablespoon Instant Espresso Powder

3 tablespoons Cocoa Powder

1/4 teaspoon Kosher Salt

1-2 tablespoons Whole Milk (OPTIONAL)

Instructions

For the brownies:

Preheat oven to 350°F. Prepare a 9×9 inch pan with non-stick spray or parchment paper. Set aside.

In a large bowl with a whisk, mix together the melted butter, sugars, vanilla, eggs, and melted chocolate. Once totally combined, add the cocoa powder, instant espresso powder and the kosher salt and whisk until fully incorporated. Add the flour and mix until combined.

Using a rubber spatula, pour all of the batter into the prepared pan and bake in the preheated oven for 30-40 minutes, checking after 30 to see if it is done. You will know it is done when the middle is no longer wobbly and a toothpick inserted in the center comes out fairly clean.

Allow brownies to cool completely before attempting to frost it.

For the frosting:

In a clean, large bowl of a stand mixer with the paddle attachment, or in a clean bowl with a hand mixer, beat the butter and cream cheese together until totally smooth and combined. Be sure the butter is fully combined and that there are no chunks suspended in the mixture.

Dissolve the espresso powder in the vanilla extract and add that, 1 cup of powdered sugar, the cocoa powder, and the salt to the creamed butter and cream cheese. Beat together until combined. Taste as you go.

If you want it to be sweeter, add ¼ of a cup of powdered sugar at a time and mix to combine. Repeat until you reach your desired sweetness. If the frosting is too thick, you can add ½ tablespoon of milk at a time, mixing after each addition, until you reach your desired consistency.