COFFEE CHOCOLATE BROWNIES WITH MOCHA ICING
Semi-Homemade Cooking 2 by Sandra Lee
servings 12
prep time 10 minutes
baking time 30 minutes
Brownies
1/2 cup butter, softened
1/3 cup packed light brown sugar, C&H®
1 tablespoon instant coffee crystals. Maxwell House®
1 box (18.25-ounce) devil's food cake mix, Betty
Cracker® SuperMoist®
1 large egg
1/4 cup water
1/4 teaspoon pure almond extract, McCormick®
1 cup slivered almonds, toasted
Icing
1 stick butter, softened
4 cups powdered sugar, C&H®
1/2 cup chocolate syrup, Hershey's®
1 1/2 teaspoons instant espresso powder
1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan.
2. For brownies, in a large mixing bowl, combine butter, brown sugar, and coffee. Beat with an electric mixer on medium speed until light and fluffy Add cake mix, egg, water, and almond extract and beat until smooth. Stir in almonds.
3. Spoon batter into prepared pan and spread to edges. Bake for 30 to 35 minutes until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack.
4. For icing, in a small mixing bowl, beat butter with an electric mixer on low speed until smooth. While beating, add powdered sugar 1 cup at a time. When sugar is incorporated, beat on medium speed until light and fluffy. Beat in chocolate syrup and espresso powder until smooth.
5. Let brownies cool. Once cooled, spread brownies with icing and cut into squares.
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