For the brownies-
Four 1 oz. squares of unsweetened chocolate
2 sticks of butter (yes I know, but it's worth it)
2 cups sugar
4 large eggs
3 tsp. pure vanilla extract
1 1/2 cups all-purpose flour
For the Mocha Icing-
2 sticks butter, softened (yes you really do use 4 sticks of butter for this recipe)
5 cups powdered sugar
1/4 cup cocoa powder
1/4 tsp. salt
3 tsp. pure vanilla extract
1/2 to 3/4 cup brewed coffee, cooled to room temperature
Start by preheating the overn to 325 then spray a 8 inch baking pan with non-stick baking spray.
Place the chocolate in a microwave safe bowl and melt it in 30 second increments. Set aside to cool.
In a medium mixing bowl, cream butter and sugar then beat in eggs. Drizzle in the melted chocolate while the mixer is on a low speed. Then add the vanilla extract and mix.
Add the flour and continue to mix until just combined.
Pour the batter into your greased baking pan and spread evenly.
Bake for 45-50 minutes.
Let brownies cool completely before icing.
To make the icing combine butter, powdered sugar, cocoa powder, salt and vanilla in large mixing bowl.
Mix until slightly combined then add the coffee and whip until icing is desired texture. Add more coffee if icing is too thick...icing should be light and fluffy.
Ice the cooled brownies. Spread the icing on thick and refrigerate until icing is firm.
I promise it is worth the whole 4 sticks of butter!
