Kahlua Mocha Brownies
- 2 ½ cups all-purpose flour Mae's Mocha Icing:
- ½ tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter
- 2 cups semi-sweet chocolate chips
- 1 ½ cups light brown sugar
- 2 large eggs
- ½ cup
Mae's Mocha Frosting
- 1/2 lb. (450g) butter, softened
- 2 cups icing sugar
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 3 tsp vanilla extract
- 1/2 cup brewed coffee, cooled to room temperature
- Preheat oven to 350°F/180°C. Line a 9x9-inch baking dish with baking paper.
- Makin ze brownies: Sift together the dry ingredients (flour, baking powder and salt); set aside.
- Get a double-boiler simmering away on the stove, and be sure that the bowl is not touching the water. Melt the chocolate and butter together until smooth and glorious. Remove to a cold burner for a bit.
- In your trusty mixer's bowl, combine sugar, eggs and 1/2 cup Kahlua. Pour in buttery chocolate mixture and beat until mixed well. Mix in dry ingredients and beat just until combined.
- Scrape your lovely brownie glory into the baking pan. Bake for 40 to 45 minutes, or until top cracks slightly and toothpick inserted in center comes out mostly clean (it might be slightly gooey on the bottom of the toothpick).
- Let the brownies cool completely. If you're like me, that means putting them out in your sunroom where the gusty Wellington winds cool that puppy down PDQ. More effective than a refridgerator and energy efficient!
- Next, the icing: Combine butter, icing sugar, cocoa powder, salt, and vanilla in a bowl until they get to know each other a bit.
- Pour in the coffee while whipping the icing to a frenzy. If it seems too thick to you, add more coffee until it's light and fluffy.
- Once the brownies are cool, spread the icing thickly over the top. Put the whole shebang in the fridge (or back out in the sunroom if you're like me) to cool and gel together. When you're ready to serve them, dip your knife in warm water every few slices to get a clean cut.