Out Of The Box Brownies: Magical brownie recipes that start with a box
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Iced Coffee Brownie

June 01, 2012 By: Denise Leo, Global Brownie Ambassador Category: Chilled, Nut-Free, Off the Beaten Path

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Starbucks knows how delicious it is to blend together both iced coffee and chocolate, and so does Out Of The Box Brownies! For a refreshing summer treat, discover the sheer bliss of this frozen iced-coffee brownie recipe. Mmmmm!

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INGREDIENTS

  • 1 box brownie mix (I used Ghirardelli ultimate fudge, which comes with a frosting packet, but frosting isn’t a “must have”)
  • Eggs and oil as directed on brownie box
  • Water as directed on box, plus 2 tsp instant coffee dissolved in it
  • 1 box chocolate mousse mix (I used Dr. Oetker Milk Chocolate Mousse Supreme Mix)
  • Milk as directed on mousse box, plus 2 tsp instant coffee dissolved in it

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DIRECTIONS

This recipe is going to make you swoon with delight. I was in a state of joy as I made this, because I knew what a chilly respite this frozen treat would be on a hot summer day. To get started, dissolve 2 tsp of instant coffee into some hot tap water — using whatever amount of water that your box mix calls for (usually the box calls for between 2 Tbsp to 1/3 cup water).

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Add the coffee-water to the boxed brownie mix, along with the number of eggs and the amount of oil listed on the box. I like using the “extra egg” version of the boxed recipe (usually listed in small print below the regular recipe), because an extra egg will create a taller, cakier brownie. But some people like shorter, fudgier brownies, so I’ll leave that earth-shattering egg decision up to you.

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Mix completely, pour into a greased pan, and bake as directed on the box. Set aside until completely cooled. Do not start the next steps until the brownies are cooled. The brownies should be not hot. Not warm. Cooled. Completely cooled. Get the picture? If you rush, you’ll ruin your happy iced-coffee layer. So be patient and let those brownies cool.

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So, when the brownies are cool, you can add any frosting that may have come with the box mix. It’s totally not necessary, but I tried it and it worked out nicely. I decided to use only half of the frosting packet, creating a nice, thin layer. But, hey you might want more or less or even none. This is your world; I just blog in it. So do what feels right to you.

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Now it’s time to make your iced-coffee mousse topping. Into a medium to large bowl, add the amount of COLD milk that is called for on your mousse mix instructions. The Dr. Oetker brand mix I used called for 1 cup of cold milk. (I used fat-free milk and it worked just fine. If you have 1%, 2%, or whole milk, your mousse will be even creamier and richer.) To the milk, add 2 tsp of instant coffee and mix until it dissolves.

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If you have it on hand, you could add 1 or 2 teaspoons of vanilla syrup, but that’s totally optional. (Keep in mind, “vanilla syrup” is not the same as “vanilla,” “vanilla flavoring,” or “vanilla extract.”) Adding some vanilla syrup will give you a taste more like a vanilla latte, which is my personal favorite!

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Add the chocolate mousse mix to the coffee-milk mixture.

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Mix with an electric mixer on low until blended, about 30 seconds. Then whip on high for several minutes until thick, as directed on the box. My mousse mix instructions said about 3 to 4 minutes on high.

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Oooh. So pretty. Scoop it on top of your brownies. Again, those brownies had best be totally cooled, or you’ll have a melty mess on your hands.

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If you’re feeling lightheaded, excitable, or giddy at this stage, do NOT be surprised. To avoid a full-on swoon, you may need to sit down in order to safely finish this recipe. Please be careful. Safety first. Spread the mousse from edge to edge. You will very much want to eat the mousse. Do not eat the mousse.

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On your last “pass” across the mousse, give it some swirly flair with your knife or spatula. It will make your finished dessert prettier when you cut and serve it. Freeze for at least one hour.

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It is hard for me to describe just how sweet, dark, chilly, refreshing, and creative this little dessert is. Perfect for a hot summer day when you need a light, sweet snack. For fun, you might try serving your iced-coffee brownie dessert with a chocolate-dipped espresso bean as a garnish.

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