Shelly's Recipe

COFFEE & CREAM BROWNIES

Category: Brownies/Blondies

8 tablespoons salted butter, cut up
3 ounces unsweetened chocolate, chopped
2 large eggs
1 cup sugar
1 teaspoon vanilla extract
2/3 cup flour
1/4 teaspoon baking soda

Filling
1 tablespoon heavy whipping cream
1 teaspoon instant coffee granules
2 1/2 tablespoons butter, softened
1 cup powdered sugar

Topping
1 cup bittersweet chocolate chips
1/3 cup heavy whipping cream

Preheat oven to 350. Line an 8 inch square metal pan with foil and sprayed it with cooking spray and then sprinkle with flour.

Place the butter and chocolate in a microwave safe bowl and microwave on high for 30 seconds. Stir well to distribute heat, and repeat, microwaving at 30 second intervals until chocolate is melted. Set aside.

In a mixing bowl, beat eggs and sugar. Beat in vanilla. Stir the flour and baking soda together in a separate bowl, then add them to batter. Stir until incorporated. Spread in pan and rap the pan hard against the counter so that air bubbles come to the top.

Bake the brownies for 23 to 25 minutes. Remove from oven and let cool. For fudgier brownies, quick cool in a pan of ice water.

When brownies are cool, prepare filling. In a small cup, stir together cream and coffee to dissolve coffee. In a 2 quart bowl, stir together butter and powdered sugar. Add cream/coffee mixture and stir well, then beat with a mixer until very fluffy. If necessary, add a little more cream. Spread this over the cooled brownies and chill for about half an hour.

Make chocolate topping. Combine the bittersweet chips and whipping cream in microwave-safe bowl. Heat on high for 30 seconds, then stir. If chips are not completely melted, repeat. Spread melted chocolate mixture over coffee mixture. Chill until chocolate is set, about 30 minutes. Score into 12 to 16 brownies.