Description
Rich Espresso Brownies topped with espresso buttercream frosting taste like pure chocolate heaven.
Ingredients
Brownies:
- 1/2 cup (1 stick) unsalted butter
- 1 and 1/2 cups semisweet chocolate chips
- 1 and 1/4 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 and 1/2 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons espresso instant coffee powder
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon coffee extract or strong brewed coffee
- 1 teaspoon espresso instant coffee powder
- 2–3 tablespoons whole milk
Instructions
- Preheat the oven to 350°F. Grease an 8-inch square baking dish, set aside.
- In a large microwave safe bowl, melt the butter and chocolate chips until melted, whisking every 30 seconds.
- Let set for a few minutes before whisking in the sugar and then the eggs, one at a time. Whisk in the vanilla.
- In a separate bowl, whisk together the flour, 3 tablespoons cocoa powder, 2 tablespoons espresso powder, baking powder, and salt.
- Add the flour mixture to the melted chocolate mixture, stirring until well combined.
- Spread the batter evenly into the prepared baking dish. Bake for 30-35 minutes or until a toothpick inserted in the center comes out mostly clean. Cool completely in the baking dish.
- To make the frosting, add the butter and powdered sugar to the bowl of an electric mixer fitted with the whisk attachment. Beat until well combined. Add 3 tablespoons cocoa powder, 1 tablespoon coffee extract or strong brewed coffee, 1 teaspoon espresso powder and 2 tablespoons milk. Beat until smoothand of spreading consistency. If too thick to easily spread, beat in more milk. If too thin, beat in more powdered sugar.
- Use a spatula to spread the frosting onto the cooled brownies. Cut the brownies into squares to serve and enjoy!