Description
Rich chocolate brownies infused with robust espresso create an irresistible dessert that elevates classic comfort. Coffee lovers will savor deep cocoa notes melding with intense espresso, delivering a sophisticated twist on traditional brownies.
Ingredients
Scale
Main Ingredients:
- 8 ounces (240 milliliters) strong coffee
- ½ cup (113 grams) unsalted butter
- 8 ounces (227 grams) semi-sweet chocolate
- 3 large eggs
- ¾ cup (90 grams) all-purpose flour
Sweeteners:
- ¾ cup (150 grams) light brown sugar
- ¼ cup (50 grams) granulated sugar
- 2 cups (240 grams) powdered sugar
Flavor Enhancers and Seasonings:
- 1 tablespoon (15 milliliters) concentrated coffee
- ¼ teaspoon salt
- 2 ounces (40 grams) unsweetened baking chocolate
- 4 tablespoons (57 grams) unsalted butter
- 1 to 2 tablespoons (15–30 milliliters) milk or cream
- Pinch of salt
Instructions
- Distill coffee in a small saucepan over medium heat, reducing liquid to a concentrated essence. Remove from heat and reserve for later use.
- Prepare baking vessel by lining an 8″ or 9″ square pan with foil, lightly misting with non-stick spray.
- Gently melt chocolate and butter in a saucepan, stirring continuously until smooth and glossy. Allow mixture to cool for approximately 15 minutes.
- Incorporate sugars into cooled chocolate base, whisking until fully integrated. Add eggs individually, blending thoroughly after each addition.
- Introduce concentrated coffee essence into the chocolate mixture, stirring until uniform.
- Delicately fold flour and salt into batter, ensuring complete incorporation without overmixing.
- Transfer batter to prepared pan, spreading evenly. Bake in a preheated 350ºF oven for 25-30 minutes, checking doneness with a toothpick.
- While brownies cool, create mocha frosting by melting unsweetened chocolate and butter. Allow to rest for 15 minutes.
- Combine cooled chocolate mixture with coffee essence and milk. Gradually whip in powdered sugar until smooth, adjusting consistency with additional liquid if needed.
- Once brownies have completely cooled, elevate from pan using foil edges. Generously spread mocha frosting across surface.
- Slice into individual servings. Store at room temperature for up to one week or freeze for three months, thawing overnight in refrigerator.
Notes
- Concentrate coffee by reducing it to intensify the rich, bold flavor profile throughout the brownie and frosting.
- Use high-quality dark chocolate for deeper, more complex taste that elevates the dessert’s overall richness.
- Line the baking pan with foil for easy removal and clean cutting of brownies without sticking or crumbling.
- Cool chocolate mixture completely before adding eggs to prevent accidental scrambling and ensure smooth texture.
- Check brownies early and remove when toothpick comes out mostly clean to maintain a perfectly fudgy, moist center.
- Adjust frosting consistency by gradually adding milk or cream for the ideal spreadable, silky-smooth topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 305
- Sugar: 27 g
- Sodium: 90 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 62 mg