Javamelts Chocolate Mocha Brownies with Espresso Buttercream

Attention all coffee and chocolate lovers.... have we got a recipe for you!  Check this out and please let us know what you think. 

INGREDIENTS 

For the mocha brownies:

10 tbsp unsalted butter

1 1/2 cups Javamelts Mocha Flavored Sugar 

3/4 cup cocoa powder

1/4 tsp salt

2 large eggs

2 tsp vanilla extract

1/2 cup all purpose flour

1/2 cup semi sweet chocolate chips

For the espresso buttercream:

1/3 cup unsalted butter, room temp

2-3 tbsp whipping cream

1 tsp espresso powder

2 cups powdered sugar 

DIRECTIONS: 

For the brownies: 

-Preheat your oven to 350 degrees and line an 8x8 inch baking pan with parchment paper. Set aside.

-In a medium saucepan over low heat, melt the butter. Once the butter is melted, add the granulated sugar, cocoa powder and salt, stirring until well combined.

-Let the butter mixture cool or chill in the refrigerator for a few minutes.

-Transfer the butter mixture into a medium bowl and add the eggs and vanilla. Stir until combined with a spatula.

-Add the flour and stir until just combined.

-Fold in the chocolate chips. 

-Pour the batter into the 8x8 pan and bake for 30-35 minutes, or until a toothpick comes out almost completely clean. A few moist pieces on the toothpick is okay. 

-Allow the brownies to cool completely. 

For the espresso buttercream:

-Dissolve the espresso powder in 2 tbsp of whipping cream and set aside.

-In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1-2 minutes until smooth and creamy. 

-On low speed, add in the powdered sugar little by little until fully combined. 

-Add the espresso cream that you created and beat on medium-high speed until the buttercream is soft and fluffy, about 4-5 minutes. 

-If the buttercream is too thick, you can add more cream. 

-Frost the brownies once they have cooled completely, then cut into 16 squares. 

ENJOY!!!! 

 Recipe and photo credit:  Aubrey Ansah @talksweettome