ICED CHOCOLATE CHUNK MOCHA BROWNIES recipe

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• 1 cup flour
• 1/3 cup unsweetened cocoa powder
• 1 cup granulated white sugar
• 1/2 cup (1 stick) of butter, softened
• 1/2 tsp. baking soda
• 2 eggs
• 3 tbsp. brewed coffee
• 2 tsp. McCormick’s Coffee Extract
• Pinch of salt
• 6 oz. coarsely chopped chocolate (milk, dark or semi-sweet) – save additional pieces for garnish, if desired.

Icing Ingredients:

• 1/2 cup butter, softened
• 3 cups powdered sugar
• 1/3 cup cold milk
• 2 tsp. McCormick’s Coffee Extract

Directions:

• Preheat oven to 325 degrees.
• Cream together butter and sugar. Add eggs, coffee and coffee extract and stir well.
• Mix together flour, cocoa powder, baking soda and salt in a separate bowl. Stir until well combined, and then add the chopped chocolate pieces to the dry ingredients. This will help keep them from sinking to the bottom during baking!
• Combine the wet and dry ingredients and scoop batter into baking cups in a muffin tin.
• Bake for approximately 20-23 minutes or until a toothpick inserted in the center comes out clean.
• Cool for at least 1 hour before icing.
• For the icing, cream together butter and powdered sugar, and then mix in the coffee extract and milk until it reaches the proper consistency. Top with grated chocolate shavings and a paper straw.