Double Shot Espresso Brownies
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • 10 tablespoons unsalted butter
  • 4 ounces bittersweet chocolate, roughly chopped
  • 1¼ cups granulated sugar
  • ½ cup espresso powder
  • 3 large eggs at room temperature
  • 3 tablespoon unsweetened cocoa powder
  • ⅔ cup all-purpose flour
  • ½ teaspoon salt
  • Chocolate Buttercream
  • 1/2 cup unsalted butter, softened to room temperature
  • 1¾ cup confectioner’s sugar
  • ¼ cup unsweetened cocoa powder
  • 2 tablespoons half and half (or milk of choice)
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon cocoa powder, for dusting prior to serving, optional
Instructions
  1. Preheat the oven to 350*F and line an 8x8 inch pan with parchment paper. Set aside.
  2. In a medium-sized saucepan over low heat, melt the butter and bittersweet chocolate, stirring constantly so as not to burn.
  3. Once melted, remove from heat and into the saucepan, whisk in the sugar and espresso powder. Add the eggs, one at a time, fully incorporating the first before adding the next.
  4. Whisk in the cocoa powder, flour, and salt until just incorporated. Do not over mix.
  5. Distribute the batter evenly into the prepared pan and bake 30-35 minutes. Remove from oven and cool completely before frosting.
  6. While the brownies are baking, make the frosting. In a medium-sized bowl using an electric hand mixer (or a stand mixer, if preferred) cream together the butter, confectioner’s sugar, cocoa powder, vanilla, and a pinch of salt. Slowly add 1 tablespoon of milk until the buttercream reaches a spreadable consistency. Add more as needed.
  7. Once the brownies are completely cooled, frost them with a thin layer of the chocolate buttercream. Dust with cocoa powder in a small sifter, if desired. Cut into 16 pieces before serving.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/double-shot-espresso-brownies/