Decadent Mocha Mudslide Brownies

These mocha mudslide brownies are the ultimate treat for chocolate and coffee lovers. The rich and fudgy brownies are infused with a delightful blend of coffee liqueur, Irish cream, and chocolate chips. Topped with a creamy mocha frosting and a drizzle of chocolate ganache, these brownies are guaranteed to satisfy any dessert cravings. They are perfect for special occasions, parties, or simply as a sweet indulgence for yourself.

Ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/4 cup coffee liqueur
• 1/4 cup Irish cream liqueur
• 1 cup semisweet chocolate chips
• 1/2 cup unsalted butter, at room temperature
• 2 cups powdered sugar
• 2 tablespoons cocoa powder
• 1 tablespoon instant coffee granules
• 2 tablespoons hot water
• 1/4 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 1/4 cup heavy cream

Directions

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. In a microwave-safe bowl, melt 1 cup of butter. Stir in the sugar until well combined.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour and cocoa powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the coffee liqueur, Irish cream liqueur, and chocolate chips.
6. Pour the batter into the prepared baking dish and spread it evenly.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
8. While the brownies are cooling, prepare the frosting by creaming 1/2 cup of butter until smooth and creamy.
9. Gradually add the powdered sugar and cocoa powder, mixing until well combined.
10. Dissolve the instant coffee granules in hot water and add it to the frosting mixture.
11. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the frosting.
12. Spread the frosting evenly over the cooled brownies.
13. To make the chocolate ganache, heat 1/4 cup of heavy cream until it starts to simmer.
14. Remove from heat and pour it over the 1/2 cup of semisweet chocolate chips. Stir until smooth and glossy.
15. Drizzle the chocolate ganache over the frosted brownies.
16. Allow the ganache to set before cutting the brownies into squares.

Interesting Facts