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Midnight Mocha Brownies

Ingredients

  • 2/3 cup Nestlé semi-sweet chocolate bits
  • 1/2 cup butter
  • 1 cup + 2 TBSP white sugar
  • 2 eggs
  • 1/4 cup hot water
  • 2 TBSP instant coffee granules
  • 1 tsp. vanilla
  • 1/2 cup flour
  • 1/2 cup Hershey's cocoa
  • 1 tsp. baking powder
  • Mocha frosting: 3 cups sifted Domino's powdered sugar, 2/3 cup Hershey's cocoa, 1/2 cup butter, 1 tsp. vanilla, 1/3 cup hot water mixed with 2 TBSP instant coffee granules

Instructions

In a saucepan over low heat, melt the 2/3 cup chocolate bits, 1/2 cup butter and pour into mixer bowl. Beat and add 1 cup + 2 TBSP white sugar, and add 2 eggs one at a time. Beat well after each egg is added.

Combine 1/4 cup hot water and 2 TBSP instant coffee in a cup or bowl--stir until dissolved. Add coffee mixture to the chocolate mixture (no need to cool). Add 1/2 cup cocoa, 1 tsp. baking powder, 1 tsp. vanilla and 1/2 cup flour and beat well.

Pour batter into a greased 9 x 13 x 2 baking pan. Bake at 350 degrees for 15-20 minutes or until toothpick inserted on side comes out clean--do not overbake. Remove from oven and let cool completely.

Mocha Frosting

In a mixer, beat 1 cup powdered sugar, 2/3 cup cocoa, 1/2 cup butter, 1 tsp. vanilla. In a cup, add 1/3 cup hot water and stir in 2 TBSP instant coffee granules--let cool before adding. Once cooled, add half of the cooled coffee mixture to the frosting mixture in the mixer and beat. Gradually beat in the other 2 cups of powdered sugar and the remaining half of cooled coffee mixture. Beat until frosting is a good consistency for frosting.

Frost the cooled brownies.

 
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