Fancy up your favorite brownie mix by adding espresso powder and chocolate chips. Top it with espresso flavored butter cream frosting and you have mocha brownies, an irresistible dessert!
3tablespoonsmilk (add in increments, as needed for right consistency)
Instructions
Preheat oven to 325°F (or as directed on box mix). Spray a 9x13 inch pan lightly with nonstick cooking spray.
Prepare brownies as directed on box, except add espresso powder to dry mix. Fold chocolate chips into batter. Spread batter evenly in prepared pan.
Bake for 25 minutes or as directed on box. Place pan on wire rack to cool completely before frosting.
To make frosting: Cream butter with electric mixer until fluffy. Add powdered sugar, cocoa, and espresso powder gradually. Mix in vanilla and milk in 1 tablespoon increments until the frosting is desired consistency.
Spread frosting on completely cooled bars. Add sprinkles or mini chocolate chips, if desired. Cut into squares and serve.
Notes
Brownies can be enjoyed without the frosting, if desired.
To amp up the coffee flavor, add more espresso powder. If you prefer, the espresso powder can be omitted. You'll have to give your brownies a different name though!
Store brownies in an airtight container. They're best if you eat them within a day or two. I usually store frosted brownies in the refrigerator or freezer.