Mocha Brownies with Cafe Latte Frosting

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 5 1/2 oz Dark chocolate
  • 1 cup Granulated sugar
  • 1 1/2 cups Icing sugar
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract

• Drinks

  • 1 1/3 tbsp Instant coffee granule

• Dairy

  • 3/4 cup Butter, unsalted
  • 2 tbsp Whipping cream

Found on justsotasty.com

Description

Directions

• Preheat the oven to 350F degrees. Line an 8x8 inch square pan with aluminium foil so the foil folds over the edges of the pan. Spray with non-stick cooking spray or grease with butter. 
• In a large microwave safe bowl, melt together the butter and chopped dark chocolate in 30 second burst stirring after each interval. Repeat until the chocolate and butter are melted together. Then stir in the instant coffee granules and allow the mixture to cool for about 5 minutes. 
• Whisk in the sugar and vanilla, followed by whisking in each egg one at a time. Carefully fold in the flour and salt using a large rubber spatula or wooden spoon. Do not over mix the batter.
• Pour/spoon the batter into your prepared pan and bake for 18-22 minutes or until the top looks set and no longer shiny. Be careful not to continue baking the brownies after the top sets. Remove from the oven and allow to cool fully in their pan at room temperature. You can then cover the brownies and place them in the fridge overnight, or until youre ready to frost them. 
• Once the brownies are completely cool, make the frosting. 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. Otherwise use 1 teaspoon. 
• 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. Once the icing sugar begins to incorporate, turn the mixer up to medium speed and continue beating. Then add in the coffee-infused whipping cream. Add in more icing sugar and cream to get the desired sweetness you prefer. The frosting should be a little thinner than peanut butter in texture. 
• Remove the brownies from the pan and frost with the cafe latte buttercream using a flat-edge knife. Cut into 9 or 16 squares and enjoy. Brownies keep well in the fridge in an air-tight container for up to 3 days.