Description
Rich pockets of molten dark chocolate meld with bold espresso, giving these fudgy brownies a luxurious mocha depth. A silky cafe latte buttercream adds sweet coffee aroma and creamy lift to each melt-in-your-mouth square.
Ingredients
- 200 g dark chocolate
- 170 g unsalted butter
- 200 g granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 65 g all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tbsp instant espresso powder
- 1/2 tsp salt
- 112 g unsalted butter
- 200 g powdered sugar
- 2 tbsp strong brewed coffee
- 1 tsp vanilla extract
- Pinch salt
Instructions
- Preheat oven to 175°C and line an 8-inch square baking pan with parchment paper.
- Melt dark chocolate and unsalted butter together in a heatproof bowl set over simmering water, stirring until smooth.
- Remove from heat and stir in granulated sugar until fully incorporated.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Sift flour, cocoa powder, instant espresso powder, and salt over the batter, then fold gently until just combined.
- Pour batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Cool brownies in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat unsalted butter until light and fluffy, then gradually add powdered sugar.
- Add brewed coffee, vanilla extract, and a pinch of salt, and beat until the frosting is smooth and spreadable.
- Spread the cafe latte buttercream evenly over the cooled brownies and cut into squares.
Notes
- Instant espresso powder intensifies the mocha flavor without adding liquid.
- Make sure the brownies are completely cooled before frosting to prevent melting.
- Store leftover brownies in an airtight container at room temperature for up to three days.
- Use high-quality dark chocolate for the best depth of flavor.