Description
Delectable coffee brownies merge rich chocolate with robust espresso flavors for an irresistible dessert. Dark roasted coffee intensifies the deep chocolate notes, creating a sophisticated treat coffee enthusiasts will adore.
Ingredients
Scale
- 8 oz (240 ml) strong coffee
- ½ cup (113 g) unsalted butter
- 8 oz (227 g) semi-sweet chocolate
- 3 large eggs
- ¾ cup (90 g) all-purpose flour
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 cups (240 g) powdered sugar
- 1 tbsp (15 ml) concentrated coffee
- ¼ tsp salt
- 2 oz (40 g) unsweetened baking chocolate
- 4 tbsps (57 g) unsalted butter
- 1 to 2 tbsps (15–30 ml) milk or cream
- Pinch of salt
Instructions
- Coffee Concentration: Simmer coffee in a saucepan over medium heat until reduced to an intense liquid essence, then set aside for later incorporation.
- Pan Preparation: Line an 8″ or 9″ square baking pan with foil and lightly coat with non-stick spray to ensure easy brownie removal.
- Chocolate Base Fusion: Melt chocolate and butter in a saucepan, stirring continuously until achieving a silky, uniform texture. Allow mixture to cool for 15 minutes, ensuring proper temperature integration.
- Sweet and Egg Incorporation: Whisk sugars into cooled chocolate base until completely blended. Add eggs sequentially, thoroughly mixing after each addition to create a smooth, consistent batter.
- Flavor Infusion: Integrate concentrated coffee essence into chocolate mixture, stirring until achieving a uniform color and texture.
- Dry Ingredient Integration: Gently fold flour and salt into batter, ensuring complete mixing without overworking the mixture to maintain optimal brownie texture.
- Baking Process: Transfer batter to prepared pan, spreading evenly. Bake in a preheated 350ºF oven for 25-30 minutes, verifying doneness with a toothpick inserted into the center.
- Mocha Frosting Creation: Melt unsweetened chocolate and butter, allowing to rest for 15 minutes. Combine with coffee essence and milk, gradually incorporating powdered sugar until achieving a smooth, spreadable consistency.
- Finishing and Serving: Once brownies have completely cooled, lift from pan using foil edges. Generously spread mocha frosting across the surface, creating an even layer. Slice into individual servings and store at room temperature for up to one week or freeze for three months, thawing overnight in refrigerator.
Notes
- Brew Intensity Matters: Choose a robust coffee like espresso or dark roast to enhance chocolate’s deep flavor profile.
- Prevent Dry Brownies: Do not overbake; remove from oven when toothpick has moist crumbs for ultimate fudgy texture.
- Chocolate Quality Impacts Taste: Use high-percentage dark chocolate (70% cocoa) for richer, more complex brownie experience.
- Frosting Consistency Check: Add milk or powdered sugar gradually to achieve smooth, spreadable mocha frosting without becoming too runny or thick.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 17
- Calories: 215
- Sugar: 25 g
- Sodium: 80 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg