Iced Mocha Brownies

• Vegetarian

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1 1/4 cup Cocoa powder, unsweetened
  • 2 1/4 cups Granulated sugar
  • 3 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 1/2 cups Self rising flour
  • 24 oz Semi-sweet chocolate chips
  • 2 1/2 tbsp Vanilla extract

• Nuts & Seeds

  • 3 cups Walnuts

• Drinks

  • 3 tbsp Instant coffee granules

• Dairy

  • 4 sticks Butter, unsalted
  • 1/4 cup Butter, unsalted
  • 1/4 cup Half and half

Found on syrupandbiscuits.com

Description

Directions

• Brownies:
• Prepare one (12 x 18in) baking sheet or two (12 3/4 x 9 in) baking sheets by spraying with non-stick cooking spray.
• Fill a medium sized sauce pan with water. Bring to a slow boil. Place a heat resistant mixing bowl on top of the sauce pan. Note: this is a make-shift double boiler. If you have a double-boiler, God love your heart. You can use that instead.
• Add butter, one pound (16 ounces) of chocolate chips, and cocoa powder to the bowl.. Stir until melted.
• Remove and let cool for 5 minutes.
• Add eggs to a mixing bowl and whisk well. Add a few spoonfuls of the warm chocolate mixture to the eggs to temper the eggs and quickly whisk.
• To the egg mixture, whisk in vanilla extract, instant coffee and sugar. Whisk egg mixture into chocolate mixture.
• Add 1 1/4 cups flour into chocolate mix. Stir until all the white from the flour is gone.
• In a small bowl, stir together remaining 1/4 cup flour, remaining 8 ounces chocolate chips and chopped walnuts until chips and nuts are well coated. Stir into batter.
• Pour in prepared pan(s).
• Bake in a preheated 350 degree for 35 minutes or until toothpick inserted comes out clean.
• Remove from oven and ice while still warm. Let cool completely before cutting.
• Icing:
• With an electric mixer, mix together ingredients until smooth. Ice brownies while theyre still warm.