Frosted Coffee Brownies Delight (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 -
Preheat oven to 175°C. Grease or line an 20 cm square baking dish with parchment and non-stick spray.
02 -
In a microwave-safe bowl, melt unsalted butter until fully liquefied.
03 -
In a large bowl, whisk together melted butter, granulated sugar, eggs, and vanilla extract until uniform.
04 -
Add cocoa powder, all-purpose flour, salt, baking powder, and coffee extract or instant coffee to the wet mixture. Mix until just combined.
05 -
Spread the batter evenly into the prepared pan. Bake for 30–35 minutes or until a toothpick inserted in the centre comes out mostly clean.
06 -
Remove from oven and allow the brownie to cool completely in the pan on a wire rack.
07 -
Dissolve instant coffee granules in 2 tablespoons of heavy whipping cream and set aside. Using a stand or hand mixer, beat unsalted butter until light and fluffy. Gradually add powdered sugar, mixing until smooth. Blend in the coffee-cream mixture; add extra cream one tablespoon at a time until you reach a spreadable consistency.
08 -
Spread the coffee frosting evenly over the cooled brownie base. Slice into 16 squares and serve.
# Notes:
01 -
Ensure brownies are completely cool before frosting to prevent the icing from melting.