Let’s talk about brownies. They have an interesting little history – Brownies came into being thanks to socialite and philanthropist, Bertha Palmer, the head of the Board of Lady Managers for the 1893 World’s Fair in Chicago. She asked the Palmer House Hotel’s pastry chefs to come up with a dessert that could be easily transported in boxed lunches at the Women’s Pavilion for this event. The original version, topped with walnuts and an apricot glaze, were a hit and from that, the modern brownie was born.
Nowadays, this humble dessert is one that can be made on a lazy Saturday morning or a late Friday night while you’re listening to music in the kitchen and drinking a glass of wine. They are the epitome of an easy, throw together dessert. No fancy equipment needed… Just mix, bake, and devour.
For these brownies, I use bitter dark chocolate to offset the sweetness off the mocha frosting and brown butter to add a nutty, caramelized depth of flavor and complexity. And the not-so-secret ingredient? A deep brown, oatmeal chocolate stout beer. The result? A delightfully decadent bite of ooey gooey bittersweet confection with a hint of coffee. These. Are. Good!
Now the big question: To frost or not to frost? That there’s a personal opinion. I like brownies both ways. And these are super moist and fudgy so they work with or without the frosting. With that being said, the mocha frosting adds another level of delicious sweetness.
When I set out to create this recipe, I knew I wanted to make a brownie that would work both ways… And these are SO chocolatey already, that I knew I wanted to create a frosting that would complement the brownies but wasn’t just your ordinary chocolate frosting. So, my answer? Coffee! I made a mocha frosting that’s sweet with a hint of bitter, earthy coffee. It’s the perfect counterpart to the brownies; making a small bite dessert that pairs exquisitely well with a cup of after dinner coffee or a glass of red. Because if you’re going to go all out, then go all out!
Eat well and enjoy!
Preheat the oven to 350 degrees F. Line an 8” x 8” pan with parchment paper.
Whisk together the flour, cocoa powder, and salt in a medium bowl. Set aside.
Place the chocolate chips in a large, heat-proof bowl. Set aside.
In a small saucepan, melt the butter over medium heat. Simmer for 5 to 7 minutes, whisking often. The fat will begin to separate and then the butter will become foamy – Continue to cook while foaming, whisking constantly for 1 to 2 minutes, or until the butter is a deep amber color.
Pour the melted chocolate over the chocolate chips and whisk until smooth. Slowly pour the beer into the chocolate mixture and whisk until combined.
In a medium bowl, beat together the eggs, sugar, and vanilla for two minutes, scraping down the sides. Pour the egg mixture into the chocolate mixture and gently whisk just until combined.
Add the flour mixture to the egg and chocolate mixture. Gently whisk just until combined.
Pour the batter into the prepared pan and bake at 350 degrees F for 35 to 45 minutes, or until a toothpick comes out clean. Cool in the pan for five minutes. Transfer to a wire rack and let cool completely before frosting.
Mix the instant coffee or espresso together with the hot water until the coffee grounds have completely dissolved. Set in the refrigerator and let cool completely.
In a medium bowl, whisk together the powdered sugar and cocoa powder. Set aside.
In a large bowl, using a hand mixer or stand mixer, cream the butter, coffee, and vanilla together on medium speed for 2 minutes. Scraping down the sides halfway through.
Add the dry ingredients to the butter mixture and beat on medium speed until you get a frosting consistency, about 5 minutes. If the frosting is too dry, add milk, 1 tablespoon at a time. If the frosting is too wet, add powdered sugar, 1 tablespoon at a time until the desired consistency is reached.
Frost the cooled brownies, cut, and enjoy!