These brownies have three delicious layers. McCormick® asked me to create a bake sale recipe using one of their extracts. I had been wanting to try their coffee extract for a while, and that’s how these brownies came to be. To keep things simple, I started with a box mix. If you prefer homemade, check out these chewy brownies. The middle layer features a chocolate chip mocha cookie dough, topped with mocha buttercream frosting. Even my friend, who doesn’t like coffee, loved them!
I used two McCormick® extracts: coffee and pure vanilla. The pour spouts make measuring easy!
First, prepare and bake the brownies. I used two pieces of parchment paper to create a sling, making it easy to remove them from the pan. Let them cool on a rack.
Next, make the mocha buttercream frosting by mixing shortening and butter, then adding the extracts and mixing again. Add cocoa powder for a perfect chocolate-coffee blend.
Now, it’s time for the chocolate chip mocha cookie dough layer, which includes McCormick® coffee extract and cocoa powder. After mixing in the dry ingredients and mini chocolate chips, let the brownies cool. Then, place them back in the pan with the parchment paper sling and tape the sides down.
For the cookie dough layer, spray an offset spatula with baking spray and smooth it over the brownies.
Finally, add the frosting as the third layer. Once assembled, refrigerate for at least 60 minutes before cutting and enjoying. You’re welcome! 🙂
Disclosure: This post is sponsored by McCormick. I only collaborate with brands I love, and all opinions are my own. This post contains affiliate links.
