Coffee & Cream Brownies are scratch fudge brownies topped with two layers of icing — coffee flavored and fudge. The recipe is an old one, and I apologize for the photo! I’ll update it in the very near future. Don’t let the photo scare you away from the recipe.
Coffee & Cream Brownies
8 tablespoons butter, cut up (salted)
3 ounces unsweetened chocolate, chopped
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
2/3 cup all purpose 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 degrees F. Grease or line an 8 inch square metal pan in whatever way you see fit. Today, I used regular foil and sprayed it with flour-added cooking spray.
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 (should take about 1 minute total). Set aside.
In a mixing bowl (I used a 2 qt), 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 23-25 minutes or until they look and smell done. 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 (medium) 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 (doesn’t take long – about 30 minutes). Score into 12-16 brownies.
Anna says
June 1, 2009 at 7:06 amJudy, thanks for the tip on the frosting.
I haven’t made these in a while, but I remember them being VERY good.
judy says
June 1, 2009 at 7:05 amMade these brownies this past weekend and if you are a chocolate-coffee person (which I am) then take the time to make these….they are awesome! The only thing I changed, because I make the brownies in a 10 inch square pan, was to double the coffee frosting layer. They are rich and delicious…you wont be disappointed.
Anna says
June 20, 2007 at 11:14 amAmy, there’s a New York Times recipe (adapted from a Nick Malgieri recipe) floating around called “Supernatural Brownies”. They seem really similar to Nancy Baggett’s. If I have some time, I might do a side-by-side comparison. Both use brown sugar, which I think is key to making good brownies.
Heather, I think brownie mix would do nicely,
Heather says
June 20, 2007 at 11:03 amThese look so good! I can’t wait to try them. Do you think they’d work or taste as good if I used a boxed brownie mix? I’ve got a brownie mix on hand, but would have to go to the store if I do the recipe as is. I’m feeling lazy today so I’m hoping I can cheat on the brownie part. 🙂
Amy says
June 20, 2007 at 10:40 amGosh Anna, I made your version of Nancy Baggett’s brownies again and I just love those. They are tdf!
Anj says
June 19, 2007 at 8:00 pmYum, yum, yum. I love anything coffee-flavored.
Anna says
June 19, 2007 at 6:36 pmCarole, I am looking forward to your review.
Gigi, I learned everything I know from that monkey.
Tori, if you are making these for kids, you’d probably use want to use a little vanilla extract.
tori says
June 19, 2007 at 6:31 pmWe made ice cream over the weekend, so I have some heavy whipping cream which I normally do not. My husband is out of town, and while I LOVE coffee, my kids do not enjoy the flavor. Do you think I could substitute something else? Leave the filling plain? Maybe add some other flavor to it? I will have to think on that, but I would love to know if you have any good ideas.
Gigi says
June 19, 2007 at 4:11 pmGood grief – that looks delicious! I lurve anything that combines chocolate and coffee. ‘ve been doing alot of recipe testing lately and I think I’ll need to add this one to the list.
I know this is very off topic, but have you seen this blog: http://www.himonkey.net
Cutest stuffed monkey EVER!
carole says
June 19, 2007 at 2:29 pmI have some heavy cream with use by date tomorrow. Think I will use espresso powder.