Coffee Fudge Brownies (Print-Friendly Version)
Thick brownies with a strong coffee punch, finished off with smooth coffee-flavored icing.
# Ingredients List:
→ Brownie Mix
01 -
113 g unsalted butter
02 -
200 g white sugar
03 -
2 big eggs
04 -
5 ml pure vanilla flavor
05 -
33 g cocoa powder without sugar
06 -
64 g plain flour
07 -
1.5 g salt
08 -
1.25 g baking powder
09 -
3 g instant coffee powder
→ Coffee Topping
10 -
113 g unsalted butter
11 -
240 g icing sugar
12 -
30 to 60 ml heavy cream
13 -
3 g instant coffee powder
# Detailed Cooking Steps:
01 -
Heat your oven to 175°C. Coat an 8-inch square pan with cooking spray or put parchment paper in and spray it.
02 -
Melt the butter in a bowl safe for microwave, heating it bit by bit until liquid.
03 -
Put melted butter, sugar, eggs, vanilla, cocoa, flour, salt, and baking powder in a big bowl. Stir it all up until smooth and even.
04 -
Pour batter into the pan and bake 30-35 minutes. Check with a toothpick; it should come out with a few moist crumbs, no gooey stuff.
05 -
Leave the brownies to cool down fully on a wire rack before adding frosting.
06 -
Mix instant coffee into the heavy cream and keep it ready.
07 -
Beat butter until fluffy. Slowly add icing sugar while beating. Mix in 30 ml coffee cream and beat together. Add extra cream spoon by spoon until it’s easy to spread.
08 -
Smooth the frosting on cooled brownies. Cut into squares and enjoy.
09 -
Put brownies in a tight container at room temp for up to three days or freeze for longer.
# Helpful Hints:
01 -
Use more instant coffee for a stronger coffee taste.
02 -
Change cream amount in frosting to get the spread you like.
03 -
Brownies must be cool so frosting doesn’t melt when spread.