Coffee Espresso Brownies with Coffee Cream Frosting Recipe
These rich and fudgy coffee brownies combine the deep flavors of dark cocoa and espresso powder for a decadent dessert. The brownies are topped with a luscious coffee-infused frosting and a glossy dark chocolate ganache, making them perfect for coffee lovers seeking a chocolaty treat with a sophisticated twist.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Base
- 1/2 cup unsalted butter, melted
- 1/4 cup dark cocoa powder
- 1 cup granulated sugar
- 2 tablespoons instant espresso powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon table salt
- 1/4 teaspoon baking powder
- 3/4 cup all purpose flour
Coffee Frosting
- 3 tablespoons heavy whipping cream
- 1 1/2 teaspoons instant coffee granules
- 1/4 cup unsalted butter, softened
- 1/8 teaspoon salt
- 1 3/4 cup powdered sugar
Chocolate Ganache Topping
- 1/2 cup dark chocolate chips
- 2 tablespoons heavy whipping cream
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with foil and spray it with nonstick baking spray to prevent sticking.
- Mix Butter and Cocoa: In a bowl, whisk together the melted butter and dark cocoa powder until smooth and well combined.
- Beat Sugar and Eggs: Using a mixer, beat the granulated sugar, eggs, instant espresso powder, and vanilla extract until the mixture is light, fluffy, and well aerated.
- Combine Chocolate Mixture: Add the butter and cocoa mixture to the sugar and eggs mixture, then mix again until fully incorporated.
- Add Dry Ingredients: In a separate bowl, stir together the salt, baking powder, and all-purpose flour. Slowly fold these dry ingredients into the wet batter until just combined; be careful not to overmix.
- Bake the Brownies: Spread the batter evenly in the prepared pan. Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. Remove from oven and allow to cool completely.
- Prepare Coffee Cream: In a small bowl, combine the heavy whipping cream and instant coffee granules, stirring until the coffee granules dissolve.
- Make the Frosting: Beat the softened butter and salt together until creamy. Gradually add powdered sugar and the coffee cream mixture while continuing to beat. Once all ingredients are incorporated, beat on high speed for 1 minute or until the frosting is light and fluffy.
- Frost the Brownies: Spread the coffee frosting evenly over the cooled brownies.
- Prepare the Ganache: Place the dark chocolate chips and heavy cream in a microwave-safe bowl. Heat for 30 seconds, then stir until smooth and creamy. If necessary, heat for an additional 15 seconds and stir again.
- Top with Ganache: Spread the warm ganache evenly over the coffee frosting layer. Allow the chocolate ganache to set completely before cutting the brownies.
- Serve: Once set, cut the brownies into 16 squares and serve.
Notes
- For the best flavor, use high-quality dark cocoa powder and dark chocolate chips.
- Do not overbake the brownies to maintain their fudgy texture.
- If you prefer a stronger coffee flavor, you can increase the espresso powder by 1 teaspoon in the brownie batter.
- Allow the ganache to fully set at room temperature for a glossy finish before slicing.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: coffee brownies, espresso brownies, chocolate coffee dessert, fudgy brownies, coffee frosting, chocolate ganache, baked brownies
