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Frosted Mocha Espresso Brownies

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By Betty Crocker Kitchens
Updated May 8, 2014
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Looking for a mouthwatering dessert? Then check out these frosted mocha brownies made with Betty Crocker® fudge brownie mix.

Frosted Mocha Espresso Brownies

  • Prep Time 15 min
  • Total 1 hr 45 min
  • Servings 24
  • Ingredients 11
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Ingredients

  • 1 box Betty Crocker™ Fudge Brownie Mix
  • 2 tablespoons instant espresso coffee powder or granules
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 2 eggs
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup butter, softened
  • 3/4 teaspoon instant espresso coffee powder or granules
  • 1 teaspoon vanilla
  • 2 1/2 cups powdered sugar
  • 2 teaspoons whipping cream

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
  • Step 
    2
    In large bowl, stir together brownie mix, 2 tablespoons coffee powder, the oil, water and eggs with wooden spoon until combined. Stir in chocolate chips. Spread batter in pan.
  • Step 
    3
    Bake 24 to 26 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack.
  • Step 
    4
    In medium bowl, beat butter, 3/4 teaspoon coffee powder and the vanilla with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating on low speed until blended. Beat in whipping cream. Frost brownies. Cut into 6 rows by 4 rows.

Nutrition

Nutrition Facts are not available for this recipe
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