Mocha Kahlua Brownies

Brownies are authentically American.  And the Mocha Kahlua Brownies are the quintessential example of the best of brownies.  Over the years there have been literally countless variations of brownies.  It’s almost impossible to make a bad one.

There are two types of brownies.  One is cake like and the other is very dense and fudgy. All of the brownies sold at the shop were dense and fudgy and the Mocha Kahlua Brownies almost melt in  your mouth.

When making the brownie itself, it is important to beat the batter on low and not to overbeat it.  Just mix until it is well combined.  On the other hand, the frosting should be beaten until it comes together and then continue beating until it is very light in color and texture.

I apologize there are no how-to pictures of the frosting being put together.  I accidentally deleted a card holding those pictures as well as another blog.

If you are not a fan of coffee, omit it.  Make these brownies once and I am sure you will make them again.

Brownies 6 tablespoons unsalted butter (90 grams or 3 ounces)
9 ounces semi sweet chocolate
5 eggs
2 1/4 cups sugar
2 tablespoons warm water
2 tablespoons instant coffee
1 1/4 cup sifted all purpose flour

Preheat oven to 350 degrees.  Line the bottom of a 9×13 pan with parchment paper.  Spray the paper with vegetable spray.  Set aside.

Place butter and chocolate in the top of a double boiler.  Lacking a double boiler, place the ingredients in a bowl.  Place the bowl over simmering water in a saucepan.  Heat just to melt the butter and chocolate.   Remove from over heat and stir or whisk until smooth.

In the meantime, place the eggs and sugar in a mixer bowl and mix on low until well combined.  Dissolve the coffee in the water and add to the sugar mixture, mixing on low until completely combined.  Scrape the bottom of the bowl well and add the chocolate mixture.  Mix well on low.  Lastly, add the flour; mix well; scrape the sides and bottom of the bowl and mix again.

Pour batter into pan and smooth top.  Bake for 30 to 35 minutes. 

Cool completely.

Mocha Kahlua Frosting
3 ounces semi sweet chocolate, melted and cooled
1 stick butter, room temperature
1 1/4 cups sifted powdered sugar
1 tablespoons Kahlua
1/4 cup clear corn syrup

Melt chocolate; set aside to cool to room temperature.

Combine the remaining ingredients in a mixing bowl.  Beat to mix well.

Add chocolate and beat until very light in color.

Remove brownie base from pan.  Turn upside down.  Spread frosting over and refrigerate until firm.  Divide into 20 pieces (4 across the narrow side and 5 down).  Cut with a hot, dry knife.