Espresso Brownies
Espresso Brownies are ultra fudgy chocolate and espresso brownies, topped with an espresso chocolate buttercream.
Servings: 16 Pieces
Calories: 371kcal
Ingredients
- 1 Cup Dark Chocolate (190g)
- ¾ Cup Butter (170g)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- ⅓ Cup Sugar (75g)
- ⅔ Cups Brown Sugar (130g)
- 1 teaspoon Espresso Powder
- 1 Tbsp. Water
- 1 Cup All Purpose Flour (120g)
- ⅓ Cup Cocoa (31g)
- ½ Cup Chocolate Chips (90g)
Espresso Buttercream;
- ½ Cup Butter, Softened (110g)
- 2 teaspoon Espresso Powder
- 1 Tbsp. Water
- 2 Tbsp. Cocoa (15g)
- 2 Cups Icing Sugar (240g)
- 2 Tbsp. Milk
Instructions
- Preheat the oven to 180°C (350°F) and line a 9"x9" baking tin with baking paper.
- Melt the butter and dark chocolate together.
- Dissolve the espresso powder and water together.
- Mix the eggs, sugar, brown sugar, vanilla extract and espresso together until the mixture becomes a light golden colour.
- Mix in the chocolate mixture.
- Stir in the flour and cocoa until just combined.
- Mix in the chocolate chips.
- Pour the brownie mixture and bake for 20-25 minutes. The top and sides will be set and the middle will have crumbs attached to a skewer inserted but should not be wet.
- Allow to cool to room temperature before topping with the buttercream.
Espresso Buttercream;
- Dissolve the espresso in the water.
- Beat the butter, cocoa and coffee mixture together.
- With the beaters on, add the icing sugar slowly until it is all combined.
- If the mixture is too tough, add a little of the milk.
- Pipe onto the the brownies and slice.
Nutrition
Serving: 1Piece | Calories: 371kcal | Carbohydrates: 45g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 116mg | Potassium: 176mg | Fiber: 3g | Sugar: 34g | Vitamin A: 51IU | Calcium: 38mg | Iron: 2mg