Coffee Cream Brownies

Gooseberry Patch

Have your coffee for dessert... in a brownie. These fudgy chocolate brownies are topped with both a coffee-flavored cream and a sweet chocolate frosting to make a triple-decadent dessert.

Yield: Makes one dozen


  • 3 1-oz. sqs. unsweetened baking chocolate, chopped
  • 1/2 cup plus 2 tablespoons butter, softened and divided
  • 2 eggs, beaten
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon instant coffee granules
  • 1/3 cup plus 1 tablespoon whipping cream, divided
  • 1 cup powdered sugar
  • 1 cup semi-sweet chocolate chips


  1. In a saucepan over low heat, melt baking chocolate and 1/2 cup butter; let cool. In a bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture.
  2. Combine flour and baking soda and add to the chocolate mixture. Spread in a greased 8" x 8" baking pan. Bake at 350 degrees for 25 to 30 minutes. Let cool.
  3. In a bowl, stir coffee granules into one tablespoon cream until dissolved. Beat in remaining butter and powdered sugar until creamy; spread over brownies.
  4. In a saucepan over low heat, stir and melt chocolate chips and remaining cream until thickened. Spread over cream layer. Let set and cut into squares.
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