These brownies are a triple-layer delight! Inspired by McCormick® to create a bake sale treat featuring one of their extracts, I finally put their coffee extract to good use in this recipe I’ve been dreaming about. To keep things simple, I start with a brownie mix; however, if you’re up for making brownies from scratch, try these chewy brownies.
The middle layer boasts a chocolate chip mocha cookie dough, topped with a rich mocha buttercream frosting. Even my non-coffee-loving friend adored these brownies!
I used two McCormick® extracts: coffee and pure vanilla. Their convenient pour spouts make measuring a breeze!
First, prepare and bake the brownies. I created a parchment paper sling, which makes removing the brownies easy. Let them cool on a baking rack.
Next, whip up the mocha buttercream frosting by combining shortening and butter, then adding the extracts. Mix in the cocoa powder—the perfect pairing of chocolate and coffee!
Now, it’s time for the chocolate chip mocha cookie dough layer. After incorporating the McCormick® coffee extract, cocoa powder, and the rest of the dry ingredients, fold in the mini chocolate chips.
Once the brownies have cooled, place them, still in the parchment sling, back in the baking pan, securing the sides with tape.
Spread the cookie dough layer smoothly using an offset spatula sprayed with baking spray.
Finally, add the mocha buttercream frosting as the third layer of bliss.
Pop these babies in the fridge for at least 60 minutes. Then, slice and indulge!
Enjoy—the delicious results might just earn you a “thank you”! 🙂
**Disclaimer**: This post is sponsored by McCormick. I always collaborate with brands I love, and all opinions are genuinely mine. This post includes affiliate links.
