Frosted Coffee Brownies Treat (Print Version)
# Ingredients:
→ Brownie Base
01 -
113 grams unsalted butter
02 -
200 grams granulated sugar
03 -
2 large eggs
04 -
1 teaspoon vanilla extract
05 -
2 teaspoons coffee extract or 1 tablespoon instant coffee
06 -
35 grams unsweetened cocoa powder
07 -
65 grams all-purpose flour
08 -
1/4 teaspoon salt
09 -
1/4 teaspoon baking powder
→ Coffee Frosting
10 -
1 1/2 teaspoons instant coffee granules
11 -
2-4 tablespoons heavy whipping cream
12 -
75 grams unsalted butter
13 -
240 grams powdered sugar
# Instructions:
01 -
Once the brownies are covered in the coffee frosting, cut them into 16 even pieces and dig in.
02 -
Mix instant coffee into 2 tablespoons of heavy whipping cream and let it sit. Whip the butter with a hand or stand mixer until it gets super fluffy. Gradually mix in powdered sugar until it looks smooth, then pour in your coffee-cream blend. Toss in more cream if you want the icing thinner or easier to spread.
03 -
Let brownies chill in the pan, right on a cooling rack. Make sure they're not warm before you add the frosting.
04 -
Dump the mixture in your ready pan and spread it out. Pop it in the oven for 30 to 35 minutes. Check with a toothpick—if it mostly comes out clean, you're good.
05 -
Toss in cocoa powder, flour, salt, baking powder, and your coffee flavor straight into the wet bowl. Don't overmix—just blend until it barely comes together.
06 -
Whisk together the melted butter, sugar, eggs, and vanilla in a big bowl until it all looks the same.
07 -
Zap the butter in a microwave-safe dish till it’s all melted. No chunks left.
08 -
Fire up your oven to 175°C. Cover a 20 cm square pan with some parchment and spray to stop stuff from sticking.
# Notes:
01 -
If you want your icing to stay pretty, make sure those brownies aren't warm when you frost them.