Mocha Brownies

Makes a 9x13 pan.
Prep Time:
Total Time:

Just a moment please...

mocha brownies
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Helpful Equipment:

KitchenAid Hand mixer

Chocolate brownies topped with a thick layer of mocha chocolate icing from The Pioneer Woman Cooks book. You want these.

Adapted from The Pioneer Woman Cooks.


4 ounces unsweetened chocolate, melted
1/2 pound (2 sticks) unsalted butter, room temp
2 Cups sugar
4 large eggs
3 Teaspoons vanilla extract
1 1/4 Cups all-purpose flour

Mocha Icing:

1/2 pound (2 sticks) unsalted butter, room temp
1 (about 4 cups) pound powdered sugar
1/4 Cups cocoa powder
1/4 Teaspoon salt
3 Teaspoons vanilla extract
1/2 Cup brewed coffee, cooled to room temp


1) Add butter and sugar to a bowl and beat it on medium speed with a hand mixer or in a stand mixer. After a few minutes the mixture should be light and fluffy.

2) Carefully and slowly melt chocolate in the microwave on low. 30 second increments is ideal.

3) Add eggs one at a time to the creamed butter and mix together. Then mix in chocolate and vanilla.

4) Mix in your flour in a few batches. Try not to overmix. Just mix enough so the flour is incorporated.

5) Bake the brownies ina 9×13 inch baking pan that’s been lightly buttered. Bake at 325 degrees for 40-45 minutes.

6) Let brownies cool completely to room temperature before frosting them.

7) For frosting, mix butter, salt, vanilla, cocoa powder, and powdered sugar in a mixing bowl until well combined. Then stir in brewed coffee and mix until it’s light and fluffy.

8) Frost the brownies heavily. It will be a thick layer. Serve immediately or let them chill in the fridge for an hour to firm up a bit.