Espresso and cream brownies

espresso brownie

Rich cake-like brownies topped with a creamy coffee-enhanced filling and a chocolate glaze.

½ cup butter 90 gm unsweetened chocolate, chopped
2 eggs
1 cup sugar
1 teaspoon vanilla extract
2/3 cup flour
¼ teaspoon baking soda
Single shot of espresso
3 tablespoons heavy whipping cream
1 cup sugar powder
2 tablespoons butter, softened
1 cup semisweet chocolate chips
1/3 cup heavy whipping cream

In a microwave, melt butter and chocolate; stir until smooth
Cool slightly
In a small bowl, beat the eggs, sugar and vanilla; stir in chocolate mixture
Combine flour and baking soda; stir into chocolate mixture
Spread into a greased baking pan
Bake at 350 degree Celcius for 25-30 minutes or until a toothpick inserted in centre comes out clean (do not overbake)
Cool it
For filling, take shot of espresso in cream. Add confectioners' sugar and butter; beat just until light and fluffy (do not overbeat)
Spread over brownies
Refrigerate until set
In a small saucepan, combine chips and cream. Cook and stir over low heat until chips are melted
Cool slightly
Carefully spread over filling
Let stand for 30 minutes or until glaze is set
Cut into squares
Store in refrigerator
Enjoy your espresso 'n' cream brownies
The ideal coffee for this recipe is made with Moka pot or home espresso machine.

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