FUDGE BROWNIES WITH MOCHA FUDGE FROSTING

FUDGE BROWNIES
WITH MOCHA FUDGE FROSTING

about 12 to 16 brownies

 

  • 2
    ounces (squares) semisweet chocolate
  • ½
    cup sifted flour
  • Pinch
    of salt
  • ½
    cup butter or margarine, at room temperature
  • 1
    cup sugar or the equivalent of 1 cup sugar 
    in granulated sugar substitute
  • 2
    eggs or the equivalent of 2 eggs in egg substitute, IE, Egg Beaters, at room temperature and slightly beaten
  • 1
    teaspoon vanilla extract
  • ½
    to ¾ cup chopped pecans or English walnuts (optional)

 

Mocha Fudge Frosting

 

In
the top of a double boiler, melt chocolate over hot water; cool.

Sift
together the flour and salt; set aside.

In a medium bowl, combine cream/beat butter or margarine
until smooth.  Gradually add sugar,
beating until mixture is light and fluffy. 
Add eggs and vanilla, beating well. 
Stir in flour mixture and nuts, if desired, mixing well.

Spoon
batter into a 9 x 9 x 2-inch baking pan lightly coated with non-caloric
vegetable cooking spray spreading evenly. 

Bake
in a preheated slow oven (325 degrees F.) for 25 to 30 minutes or until a
tester inserted in the center comes out clean. 
Spread Mocha Fudge Frosting over brownies while brownies are
still warm.

 

Mocha Fudge Frosting

  • 1
    square (ounces) unsweetened chocolate
  • ¼
    cup butter or margarine

  • tablespoons half-and-half or milk
  • 1
    tablespoon instant coffee crystals
  • Pinch
    of salt
  • About
    2¼ cups sifted confectioners' sugar
  • ½
    teaspoon vanilla extract

 

Combine
the first 5 ingredients together in a small heavy saucepan; stir over low to
moderate heat until butter and chocolate are melted and mixture is smooth and
bubbles start to form around the edge of the pan.

Remove
from heat and stir in confectioners' sugar and vanilla, beating at high speed
of an electric mixer until frosting is smooth.   Frost brownies immediately while frosting is
warm
and of spreading consistency
You will need to work fast when frosting the brownies as frosting sets
quickly and becomes firm.

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