These brownies have three layers of goodness. McCormick® asked me to come up with a recipe perfect for a bake sale with one of their extracts. I have had their coffee extract for a while and have been wanting to make something with it forever! In came these brownies. I start off with a box mix to make things easy on me. If you want to make brownies from scratch, try these chewy brownies. The middle layer is a chocolate chip mocha cookie dough layer and on top is a mocha buttercream frosting. These are heaven and my friend who is a non-coffee drinker (coffee hater) loved these brownies!
Here are the two McCormick® extracts I used coffee and pure vanilla. I love the pour spouts, makes it much easier to measure out!
First, prep the brownies and bake them. I cut out two pieces of parchment paper and created a sling.
That sling makes it easy to remove the brownies. Allow them to cool on a baking rack.
Next make the mocha buttercream frosting. I mixed the shortening and butter together and then added the extracts and mix.
Then, add the cocoa powder. Chocolate and coffee– a matched pair!
Now, here I'm making the chocolate chip mocha cookie dough layer.
This is after adding the McCormick® coffee extract and cocoa powder.
After the other dry ingredients and the mini chocolate chips were added.
After the brownies have cooled, I added the brownies still in the parchment paper sling back to the baking pan. I also taped the sides down.
Now for the cookie dough!
Spray your offset spatula with baking spray and smooth out the cookie dough layer.
Now for the frosting, the third layer of goodness.
All ready for the fridge! Let these babies chill for 60 minutes, at least and then cut into them…
And enjoy! You're welcome? 🙂
Recipe
Chocolate Chip Mocha Cookie Dough Brownies Recipe
Ingredients
Mocha Brownies
- 1 package, family-size fudge brownie mix (and ingredients needed from package instructions)
- 1/2 teaspoon McCormick® coffee extract
- 1/2 teaspoon McCormick® pure vanilla extract
Mocha Frosting
- 1/2 cup vegetable shortening
- 1/2 cup 1 stick unsalted butter, softened
- 1 Tablespoon cocoa powder
- 1 teaspoon McCormick® pure vanilla extract
- 1 pound 4 cups confectioners' sugar
- 1/2 teaspoon McCormick® coffee extract
- 2 to 3 Tablespoons milk
Cookie Dough
- 1/4 cup 1/2 stick unsalted butter, softened
- 2 Tablespoons granulated sugar
- 1/4 cup light brown sugar
- 1 Tablespoons milk
- 1/4 teaspoon McCormick® pure vanilla extract
- 1/2 teaspoon McCormick® coffee extract
- 1 Tablespoon cocoa powder
- 1/2 cup plus 2 Tablespoons unbleached all-purpose flour
- 1/8 teaspoon salt
- 1/3 cup mini semisweet chocolate chips
- baking spray
Instructions
Mocha Brownies
- Heat oven according to brownie package instructions. Prepare an 8-inch square pan with a parchment paper sling.
- Add brownie mix package and ingredients from the box to a large mixing bowl. Add McCormick® coffee and pure vanilla extracts and mix with a rubber spatula. Be sure not to overmix or they will become cake-like. Bake according to instructions on the box.
- Remove brownies using the parchment paper sling and allow to cool and rest on a baking rack.
Mocha Frosting
- Add shortening and butter to a medium-sized mixing bowl. Mix with an electric hand mixer until mixed. Add cocoa powder and the mixture is throughly mixed and cocoa brown colored. Add confectioner's sugar in batches and mix with your mixer. Frosting will look crumbly at this stage. Add milk 1 Tablespoon at a time and mix thoroughly. Mix until frosting is smooth and well combined, about 2 to 4 minutes. Refrigerate frosting until needed.
Cookie Dough
- Cream butter and sugars in a mixing bowl with an electric hand mixer. Add milk and extracts and mix well. Add cocoa powder, flour and salt and mix with a rubber spatula. Add chocolate chips and stir to combine.
Assembly
- Pick up brownies via the parchment paper sling and place back into the cooled baking pan. Tape parchment paper sides down. Add mocha cookie dough on top. Spray an offset spatula with baking spray and smooth the cookie dough over the brownies. Wipe spatula with a clean paper towel. Add mocha buttercream frosting to the top of the cookie dough layer. Smooth frosting with the offset spatula.
- Cover and chill in the refrigerator for at least 60 minutes before cutting and serving.
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Leave a RatingDisclosure: This post is sponsored by McCormick. As always, I only work with brands I love and opinions are always my own. There are affiliate links in this post.