Espresso Brownies

Espresso Brownies

A rich, gooey brownie with intense chocolate and coffee flavors.

YIELDS

24 brownies

INGREDIENTS

Brownies

  • 1/2 cup (1 stick) butter
  • 6 ounces (6 squares) chocolate, unsweetened
  • 1 1/2 cups C&H® Granulated Sugar
  • 2 1/2 tablespoons coffee powder, instant espresso
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour

Topping

  • 1/2 cup (1 stick) butter, softened
  • 1 1/2 cups C&H® Confectioners Sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • 1 tablespoon coffee powder, instant espresso

INSTRUCTIONS

Brownies

Preheat oven to 350°F. Grease an 8x8x2-inch baking pan.

In medium saucepan, over low heat, melt butter and chocolate, stirring until smooth. Remove from heat, stir in sugar, espresso powder and vanilla. Add eggs and salt, blending well. Gradually stir in flour, mixing until smooth. Spread batter evenly in pan.

Bake for 25 to 30 minutes. Cool thoroughly in pan on wire rack. Cool brownies completely before topping.

Topping

Mix all ingredients in medium bowl until smooth. Add a little more milk if mixture is too stiff.

Spread espresso topping on cooled brownie base. With a sharp knife, cut into squares.