Effortless Frosted Coffee Brownies (Print Version)
# Ingredients:
→ Brownie Base
01 -
1/4 teaspoon baking powder
02 -
1/4 teaspoon salt
03 -
65 grams all-purpose flour
04 -
35 grams unsweetened cocoa powder
05 -
2 teaspoons coffee extract or 1 tablespoon instant coffee
06 -
1 teaspoon vanilla extract
07 -
2 large eggs
08 -
200 grams granulated sugar
09 -
113 grams unsalted butter
→ Coffee Frosting
10 -
240 grams powdered sugar
11 -
75 grams unsalted butter
12 -
2-4 tablespoons heavy whipping cream
13 -
1 1/2 teaspoons instant coffee granules
# Instructions:
01 -
Spread frosting right over the cooled brownies, then cut into 16 bite-size pieces and dig in.
02 -
Mix coffee granules into 2 tablespoons of cream first and let that blend sit. Whip up the butter on high speed until extra fluffy. Pour in the powdered sugar little by little while you keep mixing. Beat in the coffee-cream mix, adding splashes of extra cream if you want it thinner.
03 -
Let brownies chill completely in the pan on a rack before moving on.
04 -
Even out the batter in your lined dish. Bake for half an hour to 35 minutes and poke the center with a toothpick. If it's almost clean, you're good.
05 -
Toss in baking powder, salt, flour, cocoa powder, plus coffee extract or instant coffee with the wet mix. Gently mix—don’t overdo it.
06 -
Whisk melted butter, sugar, eggs, and vanilla in a big bowl until smooth and blended.
07 -
Zap the butter in your microwave bowl till totally melted.
08 -
Fire up your oven to 175°C. Line or grease a 20 cm square dish with parchment and spray so nothing sticks.
# Notes:
01 -
Wait until your brownies are fully cooled before putting on the frosting so it doesn't melt off.