These frosted espresso brownies are for coffee lovers. A chewy chocolate espresso brownie that is topped with an easy to make espresso buttercream.
These brownies can also be enjoyed without the espresso buttercream frosting, but let me tell you this frosting is so good!!
WHY YOU’LL LOVE THEM
Espresso. The espresso in the brownies and frosting go so well with the chocolate!
Perfect texture. These brownies are chewy, fudgy, and have a shiny crinkle top (should you want to leave them unfrosted).
Easy. This recipe is easy to make. The brownies themselves are done by hand. The frosting does require an electric mixer but is still easy to make.
Great coffee lovers. I myself, am a coffee addict and these brownies hit the spot!
Step by Step Instructions
Preheat oven to 350F and line a 8×8 square baking pan with parchment paper. Lining the pan with parchment paper allows you to easily remove the brownies from the pan.
BROWNIE BATTER
Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments. Set aside.
In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.
Add in the eggs and vanilla. Vigorously whisk until mixture is light and colour and has volume. This usually takes a good 5 minutes.
Pour in the melted chocolate and whisk until mixture is well combined.
Sift in the flour, cocoa powder, instant espresso powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.
Fold in the chocolate chips.
Pour batter into the lined pan and spread evenly. Bake for 28 minutes or until the top is set. You do not want to over bake the brownies.
Espresso Buttercream
In a small cup, add the heavy cream and espresso powder. Mix to dissolve. Set aside.
With an electric mixer or stand mixer cream butter on high speed for 4 minutes. Scraping down the sides of the bowl as needed.
On medium speed, add in the powdered sugar 1 cup at a time, mixing in between each added cup. Add in heavy cream and espresso powder.
Mix for 4-5 minutes on high speed until light and fluffy.
Add the buttercream on top of the cooled brownies and spread evenly. Enjoy!
Use a sharp knife, wiping it clean in between each slices, to cut.
FREQUENTLY ASKED QUESTIONS
STORING THE BROWNIES
These brownie hearts should be stored in an airtight container at room temperature and are good for 3 days.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.
DO I NEED TO USE ROOM TEMPERATURE EGGS?
Yes, you do. Room temperature eggs allows the eggs to break down easier in the batter, giving you chewy brownies.
Can I leave the frosting off?
Yes, you can totally leave the frosting off if you do not want it. The brownies still have that beautiful shiny top if left naked.
If you make these frosted espresso brownies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
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Frosted Espresso Brownies
Equipment
- 8x8 square baking pan
- sifter
- electric mixer
Ingredients
Espresso Brownies
- 4 oz semi sweet bakers chocolate
- 1/2 C salted butter melted and cooled to room temperature
- 1 C white sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 3/4 C all purpose flour spooned and levelled*
- 1/4 C unsweetened cocoa powder
- 1/2 tsp salt
- 2 tbsp instant espresso powder
- 3/4 C semi sweet chocolate chips
Espresso Buttercream
- 1/2 C salted butter at room temperature
- 2 C powdered sugar also called icing sugar
- 1 tsp instant espresso powder
- 1 tbsp heavy cream
Instructions
- Preheat oven to 350F and line a 8×8 baking pan with parchment paper.
Brownie Batter
- Chop and melt the bakers chocolate in the microwave. Do this by microwaving in 20 second increments and stirring in between. Set aside.4 oz semi sweet bakers chocolate
- In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.1/2 C salted butter, 1 C white sugar
- Add in the eggs and vanilla. Vigorously whisk until mixture is light and colour and thickens. This usually takes a good 5 minutes.2 large eggs, 2 tsp vanilla extract
- Pour in the melted chocolate and whisk until mixture is well combined.4 oz semi sweet bakers chocolate
- Sift in the flour, cocoa powder, instant espresso powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.3/4 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/2 tsp salt, 2 tbsp instant espresso powder
- Fold in the chocolate chips.3/4 C semi sweet chocolate chips
- Pour batter into the lined pan and spread evenly. Bake for 28 minutes or until the top is set. You do not want to over bake the brownies.
- Allow brownies to fully cool in the pan.
Espresso Buttercream
- In a small cup, add the heavy cream and espresso powder. Mix to dissolve. Set aside.1 tsp instant espresso powder, 1 tbsp heavy cream
- With an electric mixer or stand mixer cream butter on high speed for 4 minutes. Scraping down the sides of the bowl as needed.1/2 C salted butter
- On medium speed, add in the powdered sugar 1 cup at a time, mixing in between each added cup.2 C powdered sugar
- Add in heavy cream and espresso powder.1 tsp instant espresso powder, 1 tbsp heavy cream
- Mix for 4-5 minutes on high speed until light and fluffy.
- Add the buttercream on top of the cooled brownies and spread evenly. Enjoy!
Notes
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