Mocha Truffle Brownies
Author: Trish - Mom On Timeout
Serves: 36 brownies
Ingredients
- 6 oz dark chocolate chips
- 3 oz semi-sweet chocolate chips
- 11 Tbls (2/3 cup) butter
- 1 tsp instant coffee
- ⅓ cup boiling water
- 3 eggs, room temperature
- 1¾ cup granulated sugar
- 1 cup all purpose flour
- 1-2 Tbls cocoa powder to "flour" baking pan
Ganache Frosting
- 2 cups semi-sweet chocolate chips
- ⅔ cup heavy whipping cream
- Melt chocolate chips and butter together in a microwave safe container on medium heat, 30 second intervals, stirring in between, until chocolate has fully melted.
- Combine boiling water and instant coffee, stirring to dissolve coffee granules. Pour ⅓ cup coffee into melted chocolate and stir until fully combined.
- Let cool to room temperature.
- Preheat oven to 325F.
- Grease and flour 9x13 baking pan with cocoa powder making sure to tap out all excess powder.
- Beat 3 eggs in a mixing bowl until light and frothy.
- Beat in sugar for two minutes on medium speed.
- Reduce speed to low and and beat in room temperature chocolate-coffee mixture.
- Stir in flour just until combined.
- Pour into prepared pan. Bake for 40 minutes or until brownies are set. Don't worry if the top cracks. We're going to be covering all that up 🙂 Let brownies cool completely.
- Combine chocolate chips and whipping cream in small saucepan. Stir over low heat until chocolate has melted and cream is completely combined.
- Pour over cooled brownies. Refrigerate until frosting has set up completey. Cut into bars and store in an airtight container.
Ganache Frosting