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Coffee and Cream Brownies
Coffee and cream brownies are the perfect combination of rich gooey chocolate brownies and creamy coffee buttercream. They are topped with a fudgy glaze to really make them over the top good.
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Servings:
16
Small Brownies
Author:
Carlee
Ingredients
Brownies
½
cup
butter
4
squares unsweetened chocolate
2
eggs
¾
cup
white sugar
1
teaspoon
vanilla extract
⅔
cup
all purpose flour
½
teaspoon
baking soda
Filling
1
Tablespoon
heavy whipping cream
1
teaspoon
instant coffee granules
2
Tablespoons
butter
softened
1
cup
powdered sugar
Glaze
1
cup
semisweet chocolate chips
⅓
cup
heavy whipping cream
Instructions
Brownies
Preheat oven to 350°F. Grease an 8x8 baking dish.
In a microwave safe bowl, microwave butter and chocolate at 30 second intervals until melted and smooth. Set aside to cool slightly.
In a small mixing bowl, whisk together eggs, vanilla, and sugar. Slowly stir in chocolate mixture.
Combine flour and baking soda in a small bowl and gradually add to chocolate mixture. Stir until fully combined.
Pour batter into baking dish and bake 20-25 minutes, until toothpick comes out clean from center. Cool completely before adding filling.
Coffee Buttercream
Mix together coffee and whipping cream. Set aside.
Cream together butter and powdered sugar. Add whipping cream mixture and beat until smooth and creamy.
Spread onto cooled brownie. Place in refrigerator to set.
Glaze
Put chocolate chips and cream in microwave safe bowl and heat in 30 second intervals until it can just be stirred smooth.
Allow to cool for a couple of minutes and then spread over chilled buttercream.
Let sit at room temperature or place in refrigerator until completely set before serving.
Notes
These brownies can be stored at room temperature for up to a week.
Nutrition
Serving:
1
Serving
|
Calories:
282
kcal
|
Carbohydrates:
31
g
|
Protein:
3
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
6
g
|
Cholesterol:
49
mg
|
Sodium:
110
mg
|
Fiber:
2
g
|
Sugar:
24
g
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