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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
5 oz semisweet or bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
8 Tbs unsalted butter, cut into quarters
3 Tbs cocoa powder
2 Tbs instant espresso powder or instant coffee powder
3 large eggs
1 1/4 cups sugar
2 tsp vanilla extract
2 Tbs Kahlua liqueur (optional)
1/2 tsp salt
1 cup all-purpose flour
Preheat the oven to 350 degrees and adjust the rack to the lower-middle position. Line a 9-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Use another sheet of foil to line the dish perpendicular to the first piece, leaving another overhang on two sides. Spritz with cooking spray.
Add the chopped chocolates and the butter to a medium, microwave-safe bowl, and cook for 30-second intervals, until melted, stirring well after each time. Whisk in the cocoa and espresso powder until smooth. Set aside to cool slightly.
In a medium bowl, whisk together the eggs, sugar, vanilla, Kahlua, and salt until well-combined. Whisk in the warm chocolate mixture, then stir in the flour with a wooden spoon. Pour the batter into the prepared baking dish, and spread into the corners with a spatula. Level the surface.
Bake 30 to 35 minutes, or until a toothpick comes out with just a few crumbs attached. Cool on a wire rack to room temperature, about 2 hours.
Mocha Frosting
1 stick unsalted butter, softened to room temperature
pinch of salt
1 Tbs Kahlua
2 - 2 1/2 cups powdered sugar, sifted
1 Tbs cocoa powder, sifted
1 Tbs instant espresso powder, dissolved in 1Tbs warm water
1-3 Tbs heavy cream
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter at medium speed until light and fluffy. Decrease the speed to low and slowly add in the powdered sugar and cocoa powder. As it combines, increase the speed and beat until it has all come together. Add the salt, kahlua, espresso, and heavy cream, and increase the speed to medium. Beat until well combined and light and fluffy. Add more cream or sugar to get the consistency you like.
Chocolate Glaze
1/2 cup semisweet chocolate chips
2 Tbs butter or vegetable oil
1 tsp Kahlua
Melt the chocolate chips and butter in the microwave. Stir in the Kahlua
To assemble the brownies, use an offset spatula to spread the mocha frosting in an even layer over the brownies. Allow to set for about 10-20 minutes. then pour the chocolate glaze over the top. Working quickly but gently, use a rubber spatula or the back of a spoon to spread the glaze over the frosting. Refrigerate for
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TRIPLE-CHOCOLATE ESPRESSO BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
5 oz semisweet or bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
8 Tbs unsalted butter, cut into quarters
3 Tbs cocoa powder
2 Tbs instant espresso powder or instant coffee powder
3 large eggs
1 1/4 cups sugar
2 tsp vanilla extract
2 Tbs Kahlua liqueur (optional)
1/2 tsp salt
1 cup all-purpose flour
Preheat the oven to 350 degrees and adjust the rack to the lower-middle position. Line a 9-inch square baking dish with foil, leaving a 2-inch overhang on two sides. Use another sheet of foil to line the dish perpendicular to the first piece, leaving another overhang on two sides. Spritz with cooking spray.
Add the chopped chocolates and the butter to a medium, microwave-safe bowl, and cook for 30-second intervals, until melted, stirring well after each time. Whisk in the cocoa and espresso powder until smooth. Set aside to cool slightly.
In a medium bowl, whisk together the eggs, sugar, vanilla, Kahlua, and salt until well-combined. Whisk in the warm chocolate mixture, then stir in the flour with a wooden spoon. Pour the batter into the prepared baking dish, and spread into the corners with a spatula. Level the surface.
Bake 30 to 35 minutes, or until a toothpick comes out with just a few crumbs attached. Cool on a wire rack to room temperature, about 2 hours.
Mocha Frosting
1 stick unsalted butter, softened to room temperature
pinch of salt
1 Tbs Kahlua
2 - 2 1/2 cups powdered sugar, sifted
1 Tbs cocoa powder, sifted
1 Tbs instant espresso powder, dissolved in 1Tbs warm water
1-3 Tbs heavy cream
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter at medium speed until light and fluffy. Decrease the speed to low and slowly add in the powdered sugar and cocoa powder. As it combines, increase the speed and beat until it has all come together. Add the salt, kahlua, espresso, and heavy cream, and increase the speed to medium. Beat until well combined and light and fluffy. Add more cream or sugar to get the consistency you like.
Chocolate Glaze
1/2 cup semisweet chocolate chips
2 Tbs butter or vegetable oil
1 tsp Kahlua
Melt the chocolate chips and butter in the microwave. Stir in the Kahlua
To assemble the brownies, use an offset spatula to spread the mocha frosting in an even layer over the brownies. Allow to set for about 10-20 minutes. then pour the chocolate glaze over the top. Working quickly but gently, use a rubber spatula or the back of a spoon to spread the glaze over the frosting. Refrigerate for
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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