FROSTED CHOCOLATE CHIP MOCHA BROWNIES by NancyC, adapted from Community® Coffee

Makes a 9 x 13″ pan

1 cup (2 sticks) butter, melted
2 cups granulated sugar
2/3 cup unsweetened cocoa powder
1/2 teaspoon salt
6 Tablespoons strong brewed coffee, cooled
4 large eggs, lightly beaten
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose unbleached flour
1 cup mini semi-sweet chocolate chips

MOCHA GANACHE FROSTING:

1 1/2 cups semi-sweet or mini semi-sweet chocolate chips
1/3 cup strong brewed coffee

Preheat oven to 300˚F. Grease or spray a 9×13″ baking pan, or line with parchment paper; set aside.

In large bowl, blend melted butter and sugar, then add cocoa powder, salt, and coffee, stirring until smooth. Add eggs and vanilla, mixing well. Stir in flour just until combined, then fold in mini semi-sweet chocolate chips.

Pour batter into prepared 9×13″ pan. Bake at 300˚F for 40 minutes, or until toothpick inserted in center comes out almost clean (don’t overbake or brownies will be dry). Cool completely in pan.

For frosting, in microwave-safe measuring cup, heat coffee to a simmer in microwave, then add in the chocolate chips and stir until completely smooth (if mixture is still lumpy, heat in microwave an additional 30 to 45 seconds, then stir until smooth). Let mixture cool for 1 hour. Pour over cooled brownies, spreading frosting evenly, then let set (you can put your frosted brownies in the fridge to have the frosting set more quickly). Cut into squares.

Recipe from NancyC | nancy-c.com