Ingredients
For the Brownie Layer
- 1/2 cup (1 stick) unsalted butter
- 3 ounces unsweetened chocolate, broken into pieces
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 2 ounces (1/4 cup) bittersweet chocolate chips
For the Espresso Buttercream Frosting
- 1 teaspoon espresso powder (you can buy it in cans in the coffee aisle)
- 2 tablespoons heavy cream
- 1 1/2 cups powdered sugar
- 4 tablespoons unsalted butter, room temperature (yes, I promise that's all you need)
For the Chocolate Ganache
- 1 cup bittersweet chocolate chips
- 1/3 cup heavy cream
Optional Garnish
- Chocolate-covered espresso beans
Directions
- Preheat the oven to 350°. Grease an 8 x 8" baking pan with butter or cooking spray. Set aside.
- In a large pot over low heat, melt the butter and the unsweetened chocolate pieces until smooth, stirring frequently. Remove from heat and let cool slightly.
- Stir sugar into chocolate mixture until well incorporated. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In a small bowl, mix the flour and baking soda. Add to the chocolate mixture and stir until just combined. Stir in the bittersweet chocolate chips.
- Pour brownie batter into prepared baking pan and spread evenly. Bake about 30 minutes, until a tester inserted in the center comes out clean. Let cool completely.
- For the chocolate ganache, heat the cream and chocolate chips in a small pot over low heat, stirring frequently, until smooth and thickened. Set aside to cool to room temperature.
- For the frosting, first dissolve the espresso powder in the cream and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed 2 minutes until pale and fluffy. Turn down speed to low and add the powdered sugar, 1/2 cup at a time. After all sugar is incorporated, mix at high speed for 10 seconds to aerate the frosting and make it fluffy. Turn speed back down to low.
- Pour in the espresso and cream mixture and mix on low until incorporated and smooth, adding more cream if necessary for desired consistency.
- Spread frosting evenly over cooled brownies. Spread room-temperature chocolate ganache on top. If desired, sprinkle chocolate-covered espresso beans on top for garnish. Let brownie layers set at least 10-15 minutes.
- Cut into bars and serve at room temperature.
What a nice looking treat to bring with you for any gathering. I mean, in addition to your great smile and winning personality.
Brownie extreme close up!!!
No comments:
Post a Comment
You want to comment? Awesome! Have at it, rock star.