Coffee Cream Brownies
- 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
- 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.
- 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.
- In a bowl, stir coffee granules into one tablespoon cream until dissolved. Beat in remaining butter and powdered sugar until creamy; spread over brownies.
- 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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