What’s Cookin’ – Brownies With Mocha Icing

If you are a fan of The Pioneer Woman and own her first cookbook, The Pioneer Woman Cooks, Recipes From An Accidental Country Girl, her recipe for Mocha Brownies is truly decadent and delicious.

My favorite part about this recipe isn’t the brownie part, but the Mocha Icing part.  Her brownie is one of those chewy and fudgey brownies that is truly delicious, but I prefer a nice, moist cake type brownie.  Also, her recipe makes an 8-inch square pan and, well, I just have too many mouths to feed when it comes to desserts.

So I have adapted Ree’s recipe to fit my family’s tastes and need for more than a small pan of brownies.

The first thing that I do is to grease a 9×13 pan and line it with parchment paper.  Grease and flour the parchment paper, too.

Next, make a 9×13 pan of your favorite cake type brownies.  Brownies are super easy to make from scratch, and you probably already have all of the ingredients on hand.  If you need a recipe, try this Best Basic Brownie recipe from PW’s Tasty Kitchen website.

Pour the brownie mixture into the pan and bake according to the directions.  I won’t tell if you use a boxed brownie mix, but if you haven’t made them from scratch, try it – you will be surprised how easy it is.

Allow the baked brownies to cool completely.

Mocha Icing ingredients.

PW’s recipe calls for using brewed coffee.  Whenever I have a recipe calling for brewed coffee, I make espresso instead.  It results in a less bitter-tasting final product without an overwhelming mocha (or coffee flavor).  Even people (especially kids) who claim to dislike mocha, will like the flavor imparted by using the espresso instead of brewed coffee.

Tip on making this icing – the key is to beat until the ingredients are very light and fluffy.  The icing will start out dark and as you beat it, it will become much lighter.  This will take several minutes.  Take the time, it’s worth it!

Spread the Mocha Icing evenly over the top of the cooled brownies.  Refrigerate until the icing is completely hardened.  I usually make them the day before.

When ready, score the long edge of the brownie and carefully lift the entire brownie onto a large cutting board.  Score and cut being careful to remove parchment paper when lifting the individual pieces from the cutting board.

Serve.

Yummy.

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2 Responses to What’s Cookin’ – Brownies With Mocha Icing

  1. Mary says:

    YUMMY I agree homemade brownies are just as easy to make. I do have one child that can taste the coffee in anything I make. I have a brownie recipe that calls for a tablespoon of espresso powder but I had to stop putting it in there. I have never iced brownies so I am excited to try this. thanks for posting I always enjoy your post.

    • Mama says:

      Sounds like you have a kid with a real sensitive palate? I love coffee and mocha anything, but the kids around here like the flavor even if they say they don’t like coffee or mocha flavoring.

      Mama

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