Description
What goes better with chocolate than espresso? Bake a batch of these fudgy brownies and top with a cinnamon butter cream and a one more layer of chocolate.
Ingredients
Scale
for the brownie
- 1 and 1/3 cups butter (softened)
- 2 and 2/3 cups sugar
- 4 large eggs
- 3 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup baking cocoa (I used special dark)
- 1/2 tsp salt
- 1 tsp espresso powder
for the frosting
- 1 cup butter
- 4–5 cups of confectioners sugar
- A dash of cinnamon (more to taste)
- 2–3 tbsp milk (to consistency)
Instructions
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, salt, and espresso powder; gradually add to the creamed mixture.
- Spread into a greased 13-in. x 9-in. baking pan lined with parchment paper that is hanging off of two sides. Bake at 350° for 25-30 minutes or until the top is dry and the center is set. Cool completely
- While your brownie is baking, make your frosting. In a stand mixer, beat your butter, cinnamon, and sugar, adding milk to consistency. The frosting should keep it’s shape, but not be too firm.
- When your brownie is cooled completely, spread your buttercream evenly over it. Melt 6 ounces of dark chocolate in the microwave in 30 second intervals. Spread the melted chocolate evenly over the frosting. Chill in your refrigerator for at least an hour.
- Category: Baking, Chocolate, Dessert