Description
Decadently fudgy brownies infuse dark chocolate with a whisper of espresso, then get crowned with a silky coffee–buttercream that takes them from delicious to dreamy. Skip the frosting and stir in extra chocolate chips for an equally irresistible twist.
Ingredients
Scale
Brownies
- 155 g dark chocolate (60–75% cocoa), finely chopped
- 112 g unsalted butter
- 1 Tbsp instant espresso powder
- 200 g granulated sugar
- 1 tsp vanilla extract
- 2 large eggs, beaten
- ¼ tsp salt
- 84 g all‑purpose flour
Café Latte Frosting
- 1–2 tsp instant espresso powder
- 1 Tbsp boiling water
- 112 g unsalted butter, softened
- 165–220 g powdered sugar, sifted
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 Tbsp heavy cream (if needed)
Instructions
- Make the Brownies
- Heat your oven to 175 °C (350 °F). Line an 8×8 inch pan with parchment paper, letting the edges overhang for easy removal.
- Place the chopped chocolate, butter, and espresso powder in a microwave‑safe bowl. Gently melt in 30‑second bursts at medium power—stirring between intervals—until smooth. (Alternatively, use a double boiler.)
- Let the chocolate mixture cool slightly, then whisk in the sugar, beaten eggs, and vanilla until fully combined.
- Fold in the flour and salt just until no streaks of dry ingredients remain.
- Spread the batter evenly in your prepared pan. Bake for 23–28 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
- Allow the brownies to cool completely in the pan on a wire rack before frosting.
- Prepare the Frosting
- Dissolve the espresso powder in boiling water, whisking until smooth. Chill the coffee mixture briefly in the fridge so it’s cool to the touch.
- In a mixing bowl, beat the softened butter on medium speed until creamy (about 1 minute).
- Reduce speed to low, then gradually blend in 1 cup (125 g) of the powdered sugar, vanilla, and salt until smooth.
- Add the cooled coffee infusion and beat until combined.
- Slowly incorporate the remaining powdered sugar, ½ cup at a time, until the frosting reaches your desired sweetness and texture. If it seems too stiff, mix in up to 1 Tbsp of heavy cream.
- Assemble
- Lift the cooled brownies from the pan using the parchment overhang and set them on a cutting board.
- Frost the top with the café latte buttercream, using an offset spatula for a smooth finish.
- Slice into 12 even squares with a sharp knife, wiping the blade between cuts for clean edges.
Notes
Tips & Storage
- Espresso vs. Coffee Powder: For even bolder flavor, swap in instant espresso powder—use 2 tsp in the batter and 1–2 tsp in the frosting.
- Chocolate Choice: Semi‑sweet or 50–70% dark chocolate both work beautifully.
- Chill Time: Store frosted brownies in an airtight container in the fridge for up to 4 days. Unfrosted slabs can be wrapped and frozen for 2 months—thaw overnight before topping.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts
Nutrition
- Calories: 386kcal
- Sugar: 35g
- Sodium: 115mg
- Fat: 22g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 73mg