Thursday, February 25, 2010

The Pioneer Woman's Mocha Brownies

Mocha Brownies variation idea on this tasty dessert from The Pioneer Woman: "Serve in a bowl topped with coffee ice cream and drizzle with hot fudge sauce. Sinful."

-Ree Drummond

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

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.

"Good Morning America" food dishes styled by Karen Pickus.

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