Recipe of the Week; Mocha Brownies from The Pioneer Woman

Picture by The Old School Housewife



                                                  This recipe is from The Pioneer Woman but instead of adding the 3 tablespoons of vanilla in the batter and the icing I only added 1 tablespoon and it was still delicious.

MOCHA BROWNIES
Batter:
four 1-oz. squares unsweetened chocolate
2 sticks of butter
2 cups sugar
4 large eggs
1 teaspoon vanilla
1 1/4 c. all purpose flour

Mocha Icing:
2 sticks butter, softened
5 cups powdered sugar
1/4 cup cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup brewed coffee, cooled to room temperature

Directions:
Preheat the oven to 325 degrees.  Spray an 8" square baking pan with nonstick baking spray.
For the brownie batter:  Place the chocolate in a microwave-safe bowl.  Melt the chocolate in 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 eggs.  With the mixer on low speed, drizzle in the melted chocolate.  Add the vanilla and mix.  Add the flour to the bowl and mix just until combined; do not over mix.
Pour batter in the prepared baking pan.  Spread it to even out the surface.  Bake until the center is no longer soft, 40 to 45 minutes.  Set the brownies aside to cool completely before icing.

For the icing:  In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla.  Mix until slightly combines then add 1/2 cup of the coffee.  Whip until the icing is light and fluffy.  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 and then cut the brownies into squares.