These are my Mum’s brownies, otherwise known as the best brownies ever. Leftover’s do not last long and they will satisfy any chocolate lover. The key is a high icing to brownie ratio and the little bit of coffee in the icing enhances the cocoa flavour. Bring these to your next holiday party.
Cocoa Brownies Recipe
(makes 1 9×13″ pan worth)
Adapted from The Lazy GourmetPreheat oven to 350F. Butter a 9×13″ baking pan and set aside. Melt the butter (I usually use the microwave) and allow to cool a bit. Stir together butter, sugars, eggs, and cocoa. Stir together baking powder and flour then combine with wet ingredients. Stir together gently. Stir in vanilla and walnts if using. Pour into the pan and bake for 20-30 minutes. I like them on the soft side and took them out at ~22minutes.
Allow to cook before icing. To make the icing whip together icing ingredients and ice brownies. These are best if you let them set in the fridge before cutting. They also freeze well!
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