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If you're dreaming of rich chocolate and bold coffee in every bite, you need to fix a batch of these brownies. They're topped with a dreamy, soft coffee icing. The first time I brought them to a bake sale, they vanished fast. Now I always whip them up if I want to spoil my friends or cozy up on the couch for a treat.
Thought only coffee drinkers would go for these when I took them to book club but everyone wanted another slice and the recipe too
Dreamy Ingredients
- Baking powder: helps the brownies puff up a little so they're never too heavy always double check it's still fresh
- Salt: brightens up all the other flavors you just need a bit
- All purpose flour: keeps things tender and dense for that classic brownie bite make sure yours is fresh
- Unsweetened cocoa powder: brings loads of deep chocolate flavor go Dutch process if you want really dark, rich brownies
- Coffee extract or instant coffee: for that lovely coffee hint in both brownies and frosting use whatever you have (even your fave instant)
- Vanilla extract: smooths and lifts the chocolate and coffee use the real thing if you have it
- Eggs: hold everything together go for large and fresh
- Granulated sugar: sweetens and helps get that lovely shiny top
- Unsalted butter: for both brownies and icing pick the best, it makes every bite rich and melting
- For the Frosting
- Powdered sugar: thickens things up and adds sweetness a quick sift keeps it lump free and light
- Heavy whipping cream: makes the icing so smooth but swap for milk if you like
- Instant coffee granules: easy to dissolve add real depth to the frosting go with a nice mellow kind
Irresistible Instructions
- Slice and Serve:
- Once you’re done spreading on the frosting, use a damp knife to cut clean squares. Now share or grab one for yourself!
- Frost the Brownies:
- Start spreading your fluffy frosting gently over the cooled brownies. Cover them end to end for extra joy.
- Prepare the Frosting:
- Mix the instant coffee with your cream till it’s dissolved. Beat the butter till fluffy, adding the powdered sugar bit by bit. Blend in the creamy coffee until it’s thick but easy to spread.
- Cool Completely:
- Let your brownies get totally cool right in the pan before you frost so that luscious topping stays put.
- Bake:
- Put your brownie batter into the pan and bake for about half an hour to 35 minutes. Check with a toothpick for a few moist crumbs at the 30-minute mark for best results.
- Bring It All Together:
- Now pour the dry mix into the bowl with wet stuff and stir until just barely mixed. Stopping early gives you the fudgiest brownies.
- Combine Dry Ingredients:
- In a bowl, whisk together your flour, cocoa, salt, and baking powder. Try not to leave lumps behind.
- Mix Wet Ingredients:
- In another big bowl, blend the melted butter, sugar, eggs, and vanilla. Mix until it looks silky and a little pale.
- Melt the Butter:
- Pop your butter into a microwaveable bowl and melt it, but don’t let it bubble. Wait a sec so it’s not super hot.
- Prepare the Pan:
- Heat your oven to 350 and line an 8 inch pan with parchment then spray with something nonstick—no sticking mess here!
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My mom, always the kitchen pro, would sneak in coffee extract and it instantly turned our brownies from good to amazing. I always think back to lazy Sundays with her mug on the kitchen counter and that chocolatey coffee smell drifting around every time I bake these.
Storage Hacks
To keep your brownies perfect, stick them in something airtight at room temp up to four days. If you want them to keep longer, pop them in the fridge for a week. Wrapped up well, slices can hide out in the freezer three months—just thaw on your counter and you’re good to go.
Swap Ideas
Looking for a dairy-free fix? Sub in plant butter and your fave non-dairy cream. Out of coffee extract? Use more instant coffee or try espresso powder for extra punch instead. You could also do coconut sugar or even pack in some brown sugar for a change in flavor.
Serving Ideas
They’re a hit fresh out of the pan but why not top them with a scoop of ice cream or some whipped cream? Sometimes, I sprinkle cocoa powder or broken up chocolate on top for fun. Turn them into sundae bars, or tuck little squares into lunchboxes to brighten up your afternoon.
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Family Touch
Pairing coffee with chocolate is a classic in the States, but to me it’s the taste of our always-too-short weekend breakfasts when everyone wanted one more piece. These brownies bring me right back to those slow mornings packed with laughs.
Frequently Asked Questions
- → What keeps these brownies so fudgy?
Melted butter combined with just the right amount of eggs and sugar gives the brownies their soft, rich bite.
- → Is coffee extract a good swap for instant coffee?
Sure thing—use either one for deep coffee flavor. Add more or less based on how strong you want the taste.
- → How do I whip up that creamy coffee icing?
Start with soft butter, mix in powdered sugar, then slowly blend in cream paired with dissolved coffee until it’s all fluffy and easy to spread.
- → What's the best way to stash extra brownies?
Store them in a sealed box on the counter for three days or pop them in the fridge for a week. They stay soft either way.
- → Can I keep them in the freezer?
Yep! Wrap brownies up and freeze for three months. Let them thaw before you dig in for the best bite.
- → Which pan should I use?
An 8-inch square pan does the trick for thick, chewy bars with crispy sides.