I topped it off with a fantastic mocha flavored buttercream that’s been on my to-do list, which makes the brownies both fun and decadent.
Ingredients
for the brownies:
1-2/3c.unsalted butterat room temperature
13oz.bittersweet chocolate
6large eggs
1T.pure vanilla extract
1-2/3c.sugar
1.5c.all-purpose flour
1tsp.salt
for the mocha buttercream:
4oz.bittersweet chocolate
1T.espresso powder
1c.unsalted butterat room temperature
3c.powdered sugar
¼c.heavy cream
1tsp.pure vanilla extract
¼tsp.cinnamon
chocolate covered espresso beans
Instructions
for the brownies:
Preheat oven to 350° F. Fold a long piece of heavy foil into a 13" wide strip and fit it inside a 9" x 13" metal baking pan, leaving foil overhang on the 2 long sides. Spray the foil lightly with cooking spray. Set aside.
Over medium-low heat, melt butter and chocolate together in a large heavy pan. In a medium bowl, beat the eggs with the vanilla and sugar. Measure the flour into another bowl and add the salt.
When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the flour. Beat to combine smoothly and then scrape out of the saucepan into the lined pan.
Bake for about 25 minutes. When it's ready, the top should look just a bit dried, leaving the middle still dark and dense and gooey. Take care to not overbake, which will result in a dry brownie. Remember that the brownies will continue to cook a bit as they cool. Cool completely.
for the mocha buttercream:
In a small bowl, gently melt the chocolate in the microwave. Take care to not let it scorch. Add espresso powder and whisk briskly for 1 minute. Let cool.
In a stand mixer fitted with a paddle, beat the butter until creamy. At low speed, beat in the powdered sugar. Increase the speed to high and beat until fluffy, scraping down the side of the bowl, about 2 minutes longer. At low speed, beat in the cream, vanilla, and cinnamon, then gradually beat in the melted (cooled) chocolate.
Scrape down the side of the bowl and the paddle, increase the speed to medium-high, and beat until light, 3 minutes longer. Using a wooden spoon, vigorously beat the buttercream for 30 seconds to deflate any air bubbles. Then spread buttercream evenly over the cooled brownie.
to assemble the brownies with mocha buttercream:
Cut brownies right in the pan. Or...to achieve nice clean cuts, gently lift the brownies out of the pan, using the foil as handles. Cut off the outer edge for really clean cuts, leaving about an 8'' x 12'' rectangle of brownie remaining. Then cut into 2'' x 2'' pieces, wiping the knife clean after each cut.
Press a chocolate covered espresso bean into the butterceam, at the center of each cut brownie.
These brownies keep well refrigerated, and could easily be prepared the day before serving. Take brownies out of refrigerator 20 to 30 minutes prior to serving, to let the buttercream soften a bit.
Notes
Brownies adapted from “Brownies” recipe in How to Be a Domestic Goddess by Nigella Lawson. Mocha Buttercream from a farmgirl’s dabbles.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.