Mocha Cream Brownies

Rich fudgy brownies topped with espresso buttercream and smooth chocolate ganache.

If you’re anything like me, you occasionally reach for a piece of chocolate as an afternoon pick me up. Well, I’ve found the perfect replacement for that afternoon snack: Fudgy brownies topped with a layer of espresso buttercream and finished off with a smooth chocolate ganache. Not only will these get you your afternoon chocolate fix, but an added punch from the espresso powder in the brownies and the frosting.

In my book, chocolate + coffee is always a winning combination. These are so rich and decadent that a little piece will go a long way.

Although these brownies require three steps, they are very, very easy. The brownie batter is made in one bowl and the buttercream and ganache come together in a matter of minutes. Don’t be intimated by the list of ingredients or steps. Give these a try. You will not be disappointed!

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4 from 1 vote

Mocha Cream Brownies

Rich fudgy brownies topped with espresso buttercream and smooth chocolate ganache.

Course Dessert

Prep Time 30 minutes

Cook Time 35 minutes

Total Time 1 hour 5 minutes

Servings 12

Calories 555kcal

Author Allison - Celebrating Sweets

Ingredients

Brownies:

• 2/3 cup cocoa powder
• 1 1/2 cups granulated sugar
• 1/3 cup powdered sugar
• 3/4 teaspoon salt
• 1 cup all purpose flour
• 2 teaspoons espresso powder
• 1 cup semisweet chocolate chips
• 3 eggs
• 1/2 cup vegetable oil
• 2 tablespoons water or brewed coffee

Espresso buttercream:

• 1 3/4 cups powdered sugar
• 4 tablespoons butter softened
• 2 tablespoons heavy cream or half and half
• 2 teaspoons espresso powder
• 1/2 teaspoon pure vanilla extract

Chocolate ganache:

• 1/3 cup heavy cream
• 1 cup semisweet chocolate chips

Instructions

Begin by making the brownies:

• Preheat oven to 350. Butter an 8x8 or 9x9 square pan. Alternately, you can line the pan with foil, leaving a couple inches of overhang on two sides (this will allow you to lift the whole tray of brownies out of the pan for easy removal). If using the foil, butter or spray it.
• In a large bowl combine cocoa powder, sugars, salt, flour, espresso powder and chocolate chips. Whisk until combined. Add eggs, oil and water or coffee and stir until combined.
• Pour the batter into the prepared pan and smooth the top. Bake for 30-40 minutes (begin checking at 30 minutes). The brownies are done when a toothpick inserted into the center comes out without raw batter on it (there may be some fudgy crumbs on the toothpick - that's ok). Be careful not to over bake. Remove from the oven and place on a cooling rack. Cool completely.

Once brownies are cool, prepare the buttercream frosting:

• Beat powdered sugar and butter with a hand mixer or stand mixer until smooth. In a separate bowl stir together the cream, espresso powder and vanilla extract. Pour into the butter/sugar mixture and beat on medium speed for several minutes, until smooth and creamy, scraping down the sides of the bowl as necessary. Using a butter knife or offset spatula, evenly spread the espresso buttercream over the top of the brownies. Place the brownies in the fridge while you prepare the ganache.

For the ganache:

• In a small saucepan over medium-low heat, combine the cream and chocolate chips. Stir until melted and smooth. Remove from the heat and allow to cool slightly, for a couple of minutes. Pour the ganache over the buttercream topped brownies, smoothing the top. Return to the fridge for at least an hour for the ganache to firm up

Notes

Brownies are best served at room temperature.

Brownie recipe adapted from King Arthur Flour
Frosting and ganache adapted from Taste of Home

Nutrition

Calories: 555kcal | Carbohydrates: 72g | Protein: 5g | Fat: 28g | Saturated Fat: 18g | Cholesterol: 62mg | Sodium: 202mg | Potassium: 289mg | Fiber: 4g | Sugar: 56g | Vitamin A: 295IU | Calcium: 40mg | Iron: 3.2mg

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