These fudgy brownies are made with coffee, espresso powder, cinnamon, and topped off with a mocha chip frosting. Can you say a-latte yum?! These rich chocolate brownies are the best dessert or midnight snack!
Course:
Dessert
Cuisine:
American
Keyword:
Mocha Chip Brownies
Servings: 9 brownies
Author: Michelle
Brownies
-
1
box of brownie mix
-
1/2
cup
oil (or how much your box directs you)
-
2
eggs (or how many your box directs you)
-
1/4
cups
brewed coffee (or however much water your box directs you, e.g., if the box calls for 1/4 c water, use 1/4 cup brewed coffee instead)
-
1/2
tsp
espresso powder
-
1/2
tsp
cinnamon
Mocha Chip Frosting
-
1/2
cup
butter, softened
-
2-3 1/2
cups
powdered sugar
-
2
Tbsp
cocoa powder
-
1-2
Tbsp
heavy cream
-
1
Tbsp
brewed coffee
-
1/4
tsp
espresso powder
-
1/2
cup
mini chocolate chips, plus more for sprinkling ontop
Brownies
-
Preheat the oven to the temperature your box directs you to.
-
For the brownies, mix together boxed mix, eggs, coffee, oil, cinnamon, and espresso powder until well combined.
-
Pour into a foil-lined pan (I used 8X8, but you can use whatever size your box directs you to).
-
Bake until the center is almost completely done (for my box, it was about 45 minutes at 325 degrees). When you insert a cake tester into the brownies, the tester should come out fairly clean with just a few fudgy crumbs stuck to it.
-
Allow to cool.
Frosting
-
With a mixer, beat butter until light and fluffy. Add in powdered sugar, beginning with 2 cups. Add in cocoa powder and espresso powder. Mix.
-
Add in heavy cream and coffee. Beat.
-
If the consistency is too thin, add in more powdered sugar, 1/4 cup at a time until it's at a consistency you like. If it's too thick, add in a little more heavy cream or coffee.
-
Add salt to taste and mini chocolate chips.
-
Spread over cooled brownies.
-
Enjoy!