Description
Fudgy brownies infused with rich dark chocolate and espresso, topped with glossy coffee buttercream.
Ingredients
Scale
- 4 oz (115 g) dark chocolate
- 6 tbsp (85 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tbsp brewed espresso or 1 tsp instant espresso dissolved in 1 tbsp hot water
- 3/4 cup (95 g) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- Pinch of salt
- 1/2 cup (115 g) butter (for icing)
- 2 cups (240 g) powdered sugar
- 1–2 tbsp strong espresso (for icing)
- Pinch of salt (for icing)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- Melt dark chocolate and butter together, whisking into sugar and eggs until glossy.
- Stir in brewed espresso, flour, cocoa powder, and salt.
- Pour the batter into the pan and bake for 22–28 minutes.
- Cool for 15 minutes, then spread coffee buttercream over the top.
- Chill briefly to set before slicing into squares.
Notes
For a gluten-free version, swap all-purpose flour with gluten-free flour. For dairy-free, use coconut oil and dairy-free chocolate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg