Glazed Mocha Nut Brownies
"Modified from Real Simple, December 2009. Omit the Cocoa Fudge Glaze, if desired! Note: The 25-45 minute cook time, allows time for the brownies to bake, and time to prepare the glaze, if using."
Ingredients
- BROWNIES
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- COCOA FUDGE GLAZE
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Nutritional
- Serving Size: 1 (80.9 g)
- Calories 342.9
- Total Fat - 16.8 g
- Saturated Fat - 8 g
- Cholesterol - 49.2 mg
- Sodium - 193.7 mg
- Total Carbohydrate - 47.9 g
- Dietary Fiber - 1.8 g
- Sugars - 40.5 g
- Protein - 3.8 g
- Calcium - 31.4 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat oven to 325F (Pyrex).
Step 2
Spray an 8-inch square baking dish with nonstick spray.
Step 3
If desired, line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with nonstick spray.
Step 4
In a small saucepan, melt the butter and chopped chocolate with the coffee powder, stirring occasionally; remove from heat.
Step 5
With an electric mixer, beat the eggs and sugar on medium-high until light and fluffy.
Step 6
Reduce speed to low and mix in the melted chocolate mixture, then the flour and salt just until incorporated. Fold in the nuts and chocolate chips.
Step 7
Spread the batter in prepared pan and bake 25-30 minutes.
Step 8
Cool completely in the pan.
Step 9
COCOA FUDGE GLAZE:
Step 10
Melt butter in a medium sized saucepan over low heat.
Step 11
In same saucepan, stir in cocoa, salt, powdered sugar, optional instant coffee powder, and milk. Whisk constantly over lowest heat for about a minute.
Step 12
Remove from heat and add extract; whisk well.
Step 13
Whisk until smooth and creamy, only adding additional powdered sugar if more of a frosting-like consistency is desired. Glaze will set up as it cools!
Step 14
Garnish with additional chopped nuts, if desired.
Step 15
Cool completely; holding both sides of the paper overhang, lift the uncut brownies out of the pan, transfer to a cutting board, and cut into 16 squares.
Tips
- Cooking spray
- Parchment paper