Mocha brownies with coffee frosting

レシピ

材料・調味料

dark choc, chopped: 5.5 oz.

unsalted butter: 1/2 cup

coffee granules: 1 tbsp

white sugar: 1 cup

vanilla extract: 1 tbsp

eggs: 3

salt: 1/4 tsp

all purpose flour: 2/3 cup

coffee granules: 1-1.5 tsp

whipping cream: 2-3 tbsp

unsalted butter,soft: 1/3 cup

powdered sugar: 2 cups

作り方

1: Preheat the oven to 350F degrees.

2: Line an 8x8 inch pan with parchment paper so there's an overhang around the edges. Or line with aluminum foil and lightly grease.

3: In a large microwave-safe bowl, add the butter and dark chocolate.

4: Microwave for 45-second intervals on medium power, stirring between each interval until melted.

5: Whisk in the instant coffee, sugar and vanilla extract.

6: Whisk in the eggs 1 at a time until the mixture is glossy.

7: Using a spatula or wooden spoon, carefully fold in the flour and salt.

8: Pour/spoon the batter into your prepared pan and bake for 20-25 minutes or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs.

9: Cool in the pan on a wire rack before frosting.

10: In a small cup dissolve the instant coffee granules in 2 tablespoons of the whipping cream. If you prefer a stronger coffee flavor, use 1.5 teaspoons of instant coffee granules.

11: In a large bowl using a stand or hand-held electric mixer beat the butter for about 1 minute to soften. Turn the mixer down to low speed and beat in 1.5 cups of icing sugar.

12: Beat in the cream. If the frosting seems too thin or not sweet enough, beat in the remaining 1/2 cup powdered sugar.

13: Remove the brownies from the pan using the overhang of the parchment paper.

14: Frost the brownies with the cafe latte buttercream using a flat-edge knife. Cut into 9 or 16 squares and enjoy.

ポイント

Store brownies in an airtight container at room temperature for 2 days or in the fridge for up to 4 days. Unfrosted brownies can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the fridge before frosting.

みんなの投稿 (1)