Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 tablespoons instant coffee granules
- 1/2 cup heavy cream
- 2 cups powdered sugar
- 1/4 cup brewed strong coffee, cooled
- 1/2 cup unsalted butter, softened (for frosting)
- Optional: 1/2 cup chopped nuts or chocolate chips for added texture
Feel free to substitute decaf coffee if you’re sensitive to caffeine, or try adding a pinch of cinnamon for a Mexican-inspired twist that pays homage to my childhood.
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs and vanilla extract, mixing until smooth and slightly frothy—this step always reminds me of helping my grandmother with her traditional recipes.
- In another bowl, sift together the flour, cocoa powder, salt, and coffee granules. Gradually incorporate these dry ingredients into the wet mixture, stirring until just combined.
- Fold in nuts or chocolate chips if using, then pour the batter into your prepared baking dish, smoothing the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar and heavy cream. Finally, blend in the cooled coffee until you reach a smooth, spreadable consistency.
- Spread the frosting evenly over the cooled brownies, and let them set for at least 30 minutes before cutting into squares.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International