Coffee Brownies
These Coffee Brownies are rich, fudgy brownies with espresso powder in them, a decadent coffee frosting layer, and topped with a rich chocolate ganache.
Servings: 16 bars
Ingredients
Brownies
- 1/2 cup unsalted butter cubed
- 3 ounces unsweetened baking chocolate
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 2 teaspoons espresso powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Coffee Layer
- 1 teaspoon espresso powder
- 3 tablespoons heavy cream
- 1 cup powdered sugar
- 2 tablespoons unsalted butter room temperature
Ganache Layer
- 1 cup semi-sweet chocolate chips
- 1/3 cup plus 1 tablespoon heavy cream
Instructions
Brownies
- Preheat oven to 350 degrees F. Line an 8-inch square baking pan with foil and spray with non-stick baking spray. The foil allows for easy removal.
- Add the1/2 cup unsalted butter and 3 ounces unsweetened baking chocolate to a microwave-safe bowl. Microwave for 30 seconds at a time, stirring after each interval until completely melted. Set aside.
- In a medium bowl, add the2 large eggs, 1 cup granulated sugar, 1 teaspoon vanilla extract and melted chocolate and butter mixture. Whisk until everything is incorporated.
- Add the 2/3 cup all-purpose flour, 2 teaspoons espresso powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Beat with a hand mixer or spatula until the dry ingredients are incorporated and the batter is smooth.
- Spread the batter into the prepared baking pan and bake for 25-30 minutes, until a toothpick inserted in the center of the brownie comes out clean.
- Allow the brownies to cool before preparing the coffee layer.
Coffee Layer
- Once the brownies are cooled completely, mix together the 1 teaspoon espresso powder and 3 tablespoons heavy cream in a medium bowl.
- Add the 1 cup powdered sugar and 2 tablespoons unsalted butter. Beat with a hand mixer until well combined.
- Spread the mixture over the brownie tops and allow it to set in the fridge for about 30 minutes.
Ganache
- In a microwave-safe bowl, add 1 cup semi-sweet chocolate chips and 1/3 cup plus 1 tablespoon heavy cream.
- Microwave in 30-second intervals and stir after each interval. Repeat until the ganache is smooth and completely melted.
- Pour the chocolate sauce over the coffee layer and carefully spread it out.
- Place into the fridge to help set the chocolate layer.
- Store in an airtight container or tightly wrapped with foil or plastic wrap in the refrigerator.
Notes
Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 287kcal | Carbohydrates: 32g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 32mg | Potassium: 127mg | Fiber: 2g | Sugar: 24g | Vitamin A: 371IU | Calcium: 23mg | Iron: 2mg
