INGREDIENTS:
- 2 teaspoons Instant Espresso Powder
- 1/2 Cup Unsweetened Cocoa Powder
- 1 Cup All Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 Cup Sugar
- 1/2 Cup Melted Butter
- 2 Eggs
- 1/2 Cup Butter - softened
- 1½ Cups Powdered Sugar
- 3 Tablespoons Unsweetened Cocoa Powder
- 1 teaspoon Instant Espresso Powder
- 2 teaspoons Heavy Cream
- Chocolate Drizzle
- 1/3 Cup Dark Chocolate Chips
- 1 teaspoon Coconut Oil (or shortening)
INSTRUCTIONS:
- Preheat oven to 350°F
- Mix together dry ingredients - cocoa, espresso powder, flour, baking powder and salt. Set aside.
- Using a hand mixer, mix sugar and melted butter. Add eggs and mix.
- Slowly add dry ingredients while mixing.
- Line an 8x8 baking dish with foil. Press foil down firmly into the dish. Spray with non-stick.
- Pour batter into prepared dish and spread evenly. (batter will be thick)
- Bake at 350° for 30 minutes.
- Allow brownies to cool before frosting. Once cooled and frosted, remove the foil and brownies from baking dish. Carefully peel foil away from brownies and slice into 9 pieces.
Frosting
- Combine butter and powdered sugar. Mix for 3-4 minutes, until light and fluffy.
- Add espresso powder, cream and cocoa powder. Mix for 1 more minute.
Chocolate Drizzle
- Microwave half the chocolate chips with coconut oil until melted and smooth. Add the remaining chocolate chips and stir vigorously until melted.
- Let chocolate cool 2-3 minutes. Drizzle over frosted brownies.
Source: Wonky Wonderful
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