Double Mocha Iced Brownies

Got a craving for chocolate and coffee? These brownies will satisfy even the worst craving and then some. The favors of chocolate, mocha and cream cheese blend together into one very rich treat. All you need is a glass of cold milk. Yum! Thank you to Dozen Flours for the basic recipe. I changed it around a bit to add my own ideas.

Double Mocha Iced Brownies

Chocolate topping:

8 oz good quality semi sweet chocolate chips

8 oz. heavy whipping cream

Brownies:

2 sticks (1 cup) butter

2/3 cup cocoa

2 cups sugar

4 eggs

2 tsps. vanilla

1 cup all purpose flour minus 2 Tablespoons

2 Tablespoons instant coffee, finely ground

1/2 tsp. salt

1/2 cup semi sweet chocolate chips

1/2 Guittard Cappuccino chips

Chocolate cream cheese frosting:

1 8oz cream cheese, softened (I used low fat)

4 cups powdered sugar, sifted

4 Tblsp. ganache

pinch of salt

Preheat oven to 350 degrees.

Ganache:

Place chips in a bowl. Heat cream in pan on stove until steaming but not boiling. Remove from heat and pour over chips. Let sit then stir until blended. Reheat in microwave if needed to melt completely. Let cool.

Brownies:

Spray a 9x13 pan well. In a medium saucepan, melt butter. Remove from heat then add cocoa and sugar. Mix well. Add eggs one at a time beating until blended. Stir in vanilla and add flour and salt. Do not overbeat. Fold in chips. Spread in pan and bake 25 minutes or until toothpick comes out clean. Cool.

Chocolate Cream Cheese Frosting:

Beat cream cheese until fluffy. Add 4 Tablespoons of ganache and mix well. Add more if you want a stronger taste. Add salt. Slowly mix in confectioners sugar. If mixture is too thick, add a bit of whipping cream until it's spreadable.

To assemble: When brownies are cool, spread cream cheese frosting over top. Pour ganache over frosting. Cover and store in refrigerator until ready to serve.

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