Food Network Magazine - (12)December 2020

34 FOOD NETWORK MAGAZINE

holiday

favorites

FROSTED MOCHA

BROWNIES

ACTIVE: 40 min

TOTAL: 1 hr 15 min (plus cooling)

MAKES: about 20

FOR THE BROWNIES

Vegetable oil, for the pan

2 sticks unsalted butter

4 ounces semisweet chocolate, chopped

2 cups granulated sugar

3 tablespoons instant espresso powder

4 large eggs

1½ cups all-purpose flour

⅓ cup unsweetened cocoa powder

½ teaspoon salt

FOR THE FROSTING

1 tablespoon instant espresso powder

1 tablespoon milk

1 stick unsalted butter,

at room temperature

¼ teaspoon salt

1½ cups confectioners’ sugar

1. Make the brownies: Preheat the oven to
   350 ̊. Line a 9-by-13-inch baking dish with foil,
   leaving an overhang, then brush the foil with
   vegetable oil. Melt the butter and chocolate
   in a large saucepan over low heat, stirring
   occasionally. Remove from the heat
   and whisk in the granulated sugar,
   espresso powder and eggs. Stir in the flour,
   cocoa powder and salt until combined.


2. Pour the batter into the pan. Bake until
   a toothpick inserted into the center comes
   out clean, 30 to 35 minutes. Transfer the
   pan to a rack to cool completely.


3. Make the frosting: Mix the espresso
   powder and milk in a small bowl. In a
   separate bowl, beat the butter and salt with
   a mixer on medium-high speed until fluffy,
   about 2 minutes. Reduce the speed to low
   and gradually beat in the confectioners’
   sugar and milk mixture, then beat on
   medium-high speed until fluffy.


4. Remove the brownies from the pan
   using the foil overhang. Spread the frosting
   on top and cut into pieces.

RYAN DAUSCH.

PRESENTED BY