Frosted Coffee Brownies Treat (Print Version)
# Ingredients:
→ Brownies
01 -
113 g unsalted butter
02 -
200 g granulated sugar
03 -
2 large eggs
04 -
5 ml vanilla extract
05 -
10 ml coffee extract or 15 g instant coffee
06 -
30 g unsweetened cocoa powder
07 -
60 g all-purpose flour
08 -
1.25 ml salt
09 -
1.25 ml baking powder
→ Coffee Frosting
10 -
6 g instant coffee granules
11 -
30–60 ml heavy whipping cream
12 -
75 g unsalted butter, softened
13 -
240 g powdered sugar
# Instructions:
01 -
Preheat oven to 175°C. Line an 20 cm square baking dish with parchment paper and lightly coat with non-stick spray.
02 -
In a microwave-safe bowl, melt the butter and allow it to cool slightly.
03 -
Combine melted butter, granulated sugar, eggs, vanilla extract, and coffee extract (or dissolved instant coffee) in a large bowl. Stir until mixture is homogeneous.
04 -
In a separate bowl, whisk together cocoa powder, flour, salt, and baking powder. Gently fold the dry blend into the wet mixture until just combined.
05 -
Pour batter into prepared pan and smooth surface. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely.
06 -
Dissolve instant coffee granules in 30 ml heavy cream and set aside. In a mixing bowl, beat softened butter until aerated. Gradually add powdered sugar, mixing thoroughly. Slowly incorporate the coffee-cream mixture, adding more cream if needed to achieve a spreadable consistency.
07 -
Spread coffee frosting evenly over cooled brownies. Slice into squares and serve.
# Notes:
01 -
Enhance coffee flavor by increasing the amount of coffee extract or instant coffee to taste.
02 -
For a fudgier texture, slightly underbake and allow brownies to set as they cool.
03 -
Store brownies in an airtight container at room temperature for up to three days, or refrigerate for up to one week.