Ingredients
Scale
The key to this dish lies in selecting the right ingredients, especially when it comes to the coffee and chocolate. I’ve found that using freshly brewed espresso or strong coffee gives the brownies that authentic, vibrant flavour. For the chocolate, I always reach for good-quality dark chocolate—it makes a noticeable difference in richness. And when it comes to butter, I prefer unsalted so I can control the salt level better. These ingredients might seem simple, but each one plays a crucial role in the final taste and texture.
- 1 cup (225g) unsalted butter
- 8 oz (225g) dark chocolate (70% cocoa), chopped
- 1 ½ cups (300g) granulated sugar
- 4 large eggs
- 1 cup (125g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- ⅓ cup (80ml) freshly brewed espresso or strong coffee, cooled
- For the frosting:
- ½ cup (115g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar
- 2 tablespoons brewed coffee or espresso
- 1 teaspoon vanilla extract
- Pinch of salt
Substitution tip: If you don’t have espresso on hand, strong brewed coffee works well. For a dairy-free version, you can swap butter for a plant-based alternative and use dairy-free chocolate.
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a heatproof bowl, melt the butter and chopped dark chocolate together over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
- In a large bowl, whisk the sugar and eggs together until light and fluffy, about 3 minutes. This step is key to getting a slightly airy brownie texture.
- Slowly pour the melted chocolate mixture into the egg mixture, folding gently to combine without deflating the eggs.
- Add the vanilla extract and cooled espresso, folding carefully to maintain the batter’s lightness.
- Sift the flour, cocoa powder, and salt together, then fold into the wet ingredients just until combined. Avoid over-mixing to keep the brownies tender.
- Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs attached.
- Allow the brownies to cool completely in the pan before frosting.
- For the frosting, beat softened butter until creamy, then gradually add powdered sugar, coffee, vanilla, and salt. Whip until light and fluffy.
- Spread the frosting evenly over the cooled brownies. Chill for at least 30 minutes to set before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
