These brownies came together quite quickly and were rich and chocolaty. The coffee in them helps bring out the chocolate and make it a stronger flavor. Definitely have a gallon of milk on hand when you make these, you’re gonna need it!
Mocha Brownies with Sour Cream Frosting adapted from 365 Dish A Day
Brownies:
2 tablespoons butter
1/2 cup milk chocolate chips, divided
3/4 cup brown sugar
2 eggs
3 tablespoons strong coffee****
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup walnuts, chopped
Frosting:
1/2 cup milk chocolate chips
1/2 cup sour cream
Brownies:
Preheat oven to 350 degrees. Grease an 8×8 inch square pan. Place the 1/2 cup chocolate and butter in a small heatproof bowl and set over a pan of gently simmering water until melted (a double broiler). Stir until smooth.
Beat the sugar and eggs together until pale and thick. Fold in the chocolate mixture and coffee. Mix well. Sift the flour, baking powder, and salt into the batter and fold in. Stir in the walnuts.
Pour batter into the prepared pan and bake for 20-25 minutes, or until set. Let cool in pan.
Frosting:
Melt 1/2 cup chocolate in glass bowl over a pan of simmering water. Stir in the sour cream and beat until evenly blended. Spoon topping over brownies and make a swirling pattern with spatula. Let set in a cool place. Store leftovers in the fridge.
****I am not a big coffee drinker, and don’t own a coffee maker. But I do keep instant coffee on had for the occasional coffee craving and to cook and bake with. The instant coffee makes it easy because all you have to do is heat some water in the microwave and add a spoonful of the instant coffee!
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