Espresso brownies with espresso frosting – Rich, sweet, chocolate brownies with a strong coffee flavor covered with silky smooth espresso frosting
Chocolate for breakfast. Or chocolate with your 3 o’clock pick-me-up coffee. I’ve been there. Trying to keep my eyes open early in the morning while making myself a cup of coffee and there it was, that leftover piece of chocolate tempting me before I even pour the steaming coffee and have a first sip.
Or mid-afternoon when all I want is to lay down to take a nap. I need a pick me up, usually a sweet treat to keep me going until the end of the day.
Today I have the perfect recipe for those days. Say Hello to espresso brownies.
Rich, sweet, chocolate-y with a strong coffee flavor. Keep away from kids, this a grown-up treat. To make it even more grown-up you could add a little bit of coffee liquor to the frosting or even a tablespoon or two to the brownie batter.
This recipe was originally published on Jen’s blog
Yields one 11X7" baking pan
Rich, sweet, chocolate brownies with a strong coffee flavor covered with silky smooth espresso frosting
15 minPrep Time
40 minCook Time
1 hr, 30 Total Time
Save RecipeIngredients
- 5 1/2 ounces unsalted butter (1/2 cup + 3 tablespoons)
- 4 1/2 ounces semi-sweet chocolate
- 3 eggs
- 1 1/4 cup sugar
- 1 teaspoon coffee extract
- 2 tablespoons espresso powder
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup unsalted butter, room temperature
- 1 teaspoon espresso powder
- 1-2 tablespoons cold black coffee
- 1 cup powder sugar
Instructions
- In a small saucepan put the butter and chocolate and place over medium heat. Stir until melted and smooth. Leave to cool for a couple of minutes.
- Heat the oven to 350 degrees F. Line an 11x7 inch baking pan with parchment paper. Set aside.
- In a mixing bowl add the 3 eggs and the sugar and start mixing on low-speed slowly increasing to medium until the eggs become pale and thicken. Without turning the mixer off, stir in the warm chocolate.
- Add the coffee extract and espresso powder followed by the unsweetened cocoa and all-purpose flour.
- Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean. Leave to cool completely before frosting them.
- To make the frosting, cream the butter, espresso powder and cold coffee in a mixing bowl slowly adding the powder sugar. If needed add more cold coffee or sugar until you reached the desired consistency.
- Spread over the cooled brownies. Cut and enjoy!
If you liked these espresso brownies, you may also like
Chocolate coffee cupcakes with coffee buttercream frosting
Chocolate rolls with coffee icing
Sending love your way,
Roxana
Comments