Delicious coffee-flavored brownies topped with a creamy coffee frosting and rich chocolate.
Author:Alex Lee
Prep Time:15 minutes
Cook Time:28 minutes
Total Time:43 minutes
Yield:16 squares 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
½ cup unsalted butter, melted
¼ cup dark cocoa powder
1 cup granulated sugar
2 tablespoons instant espresso powder
2 large eggs
1 teaspoon vanilla extract
½ teaspoon table salt
¼ teaspoon baking powder
¾ cup all purpose flour
3 tablespoons heavy whipping cream (for frosting)
1 ½ teaspoons instant coffee granules
¼ cup unsalted butter, softened (for frosting)
⅛ teaspoon salt (for frosting)
1 ¾ cup powdered sugar (for frosting)
½ cup dark chocolate chips (for topping)
2 tablespoons heavy whipping cream (for topping)
Instructions
Preheat the oven to 350 degrees. Line an 8×8 pan with foil. Spray with nonstick baking spray.
Whisk together the melted butter and cocoa powder.
Beat the sugar, eggs, espresso powder, and vanilla until light and fluffy. Add the chocolate butter mixture and mix again.
Stir together the salt, baking powder, and flour. Slowly stir that into the butter mixture.
Spread in the prepared pan and bake for 25-28 minutes, or until a toothpick inserted in the center comes out a little sticky. Remove and cool completely.
Stir together the cream and instant coffee.
Beat the butter and salt until creamy. Slowly add the powdered sugar and coffee cream while beating.
Once everything is mixed in, beat it on high for 1 minute or until light and fluffy. Spread on top of the cooled brownies.
Place the chocolate chips and heavy cream in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy. Heat an additional 15 seconds, if needed.
Spread on top of the frosting. Let the chocolate set before cutting into 16 squares.
Notes
For a stronger coffee flavor, increase the amount of instant espresso powder.
Be careful not to overbake the brownies to keep them fudgy.
Store in an airtight container at room temperature for up to 3 days.