Categories: Dessert
Ingredients
- FOR THE BROWNIES:
- 4 ounces, weight Unsweetened Chocolate
- 2 sticks Butter
- 2 cups Sugar
- 4 whole Eggs
- 3 teaspoons Vanilla Extract
- 1 1/4 cup All-purpose Flour
- FOR THE ICING:
- 2 sticks softened Butter
- 5 cups Powdered Sugar
- 1/4 cup Cocoa Powder
- 1/4 teaspoon Salt
- 3 teaspoons Vanilla Extract
- 1/2 cup Strongly Brewed Coffee, Cooled (more To Taste)
Directions
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Preheat the oven to 325 degrees F.
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Spray an 8-inch square baking pan with nonstick baking spray.
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For the brownie batter: Place the chocolate in a microwave-safe bowl.
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Melt the chocolate in the microwave in 30-second increments, being careful not to let it burn.
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Set it aside to cool slightly.
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In a medium mixing bowl, cream the butter and granulated sugar.
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Beat in the eggs.
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With the mixer on low speed, drizzle in the melted chocolate.
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Add the vanilla extract and mix.
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Add the flour to the bowl and mix just until combined; do not over mix.
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Pour the batter in the prepared baking pan. Spread it to even out the surface. Bake until the center is no longer soft, 40 to 45 minutes.
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Set the brownies aside to cool completely before icing.
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For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla.
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Mix until slightly combined, then add 1/2 cup of the coffee.
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Whip until the icing is light and fluffy.
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If the icing is overly thick, add 1/4 cup more coffee.
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It should be very light and fluffy.
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Ice the cooled brownies, spreading the icing on thick.
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Refrigerate until the icing is firm, and then slice the brownies into VERY SMALL squares.