Print
Ingredients
Scale
- 5.5 oz dark chocolate (60% – 75% cocoa), finely chopped
- 1/2 cup unsalted butter (112 grams)
- 1 tablespoon instant coffee powder
- 1 cup granulated sugar (200 grams)
- 1 teaspoon vanilla extract
- 2 large eggs, whisked
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour (84 grams), spooned & leveled
- 1–2 teaspoons instant coffee powder
- 1 tablespoon boiling water
- 1/2 cup unsalted butter (112 grams), softened to room temperature
- 1 1/2 – 2 cups powdered sugar (165–220 grams), sifted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon whipping cream (if needed)
Instructions
- Preheat oven to 350°F (175°C) and prepare an 8×8 inch pan.
- Melt chocolate, butter, and instant coffee in the microwave or double boiler.
- Whisk in sugar, eggs, and vanilla until combined.
- Fold in flour and salt until just combined.
- Pour batter into pan and bake for 23-28 minutes.
- For frosting, dissolve coffee in boiling water and let cool.
- Beat softened butter until creamy, then add powdered sugar, vanilla, and salt.
- Mix in cooled coffee and adjust frosting consistency if needed.
- Frost cooled brownies and cut into squares.
Notes
Ensure brownies are completely cool before frosting.
Use high-quality dark chocolate for the best flavor.
Feel free to add nuts for extra texture.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20
- Sodium: 130
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 40