I first made these brownies around Christmastime my junior year in college. While they didn’t secure a boyfriend, they certainly helped me make many friends! There are three layers to this brownie–a brownie base, a coffee-with-cream middle, and a chocolate layer on top. When I made these brownies, the recipe didn’t seem to have enough of the coffee-with-cream mixture, so I doubled it. I made it again today and tried the original recipe, thinking the last time I made it, I might have done something wrong. Nope. I had to go back and double it. If you don’t like the coffee taste, you can make it without the granules, or crystals. You can top the brownies with an espresso or coffee bean. Due to the fact that I had to double the coffee-with-cream layer, the measurements for this layer are now changed in the recipe below.
Better Homes and Gardens Annual Christmas Edition Cookie Magazine
1/2 cup butter
3 ounces unsweetened chocolate
1 cup granulated sugar
1 teaspoon vanilla
2/3 cup all-purpose flour
1/4 teaspoon baking soda
2 teaspoons instant coffee crystals
2 tablespoons whipping cream
2 cups powdered sugar, sifted
4 tablespoons butter
Preheat oven to 350 degrees and grease an 8x8x2-inch baking pan.
Melt the 1/2 cup butter and 3 ounces unsweetened chocolate in a double boiler. (You can put the butter and chocolate in a medium saucepan over low heat, but you need to stir constantly or you will burn the mixture.) Remove from heat; cool slightly. Stir in granulated sugar. Add eggs, one at a time, beating with a wooden spoon just till combined. (Make sure the mixture is cooled, because if it is still hot, you will cook the eggs and you don’t want to do that until it’s in the oven!) Stir in vanilla.
Stir together flour and baking soda in a small bowl. Add flour mixture to chocolate mixture and stir just til combined. Spread batter into prepared pan. Bake for 30 minutes.
Meanwhile, for topping, dissolve coffee crystals in whipping cream. Beat together powdered sugar and the 4 tablespoons butter, until the butter is broken up and covered in the sugar. Add whipping cream mixture and beat until creamy, stopping to scrape down the bowl a couple of times. If necessary, add a little additional whipping cream until mixture is of spreading consistency. Spread over the warm brownies. Chill about 1 hour or until topping is set.
Combine 1 cup semisweet chocolate pieces and 1/3 cup whipping cream in a double boiler or small saucepan. Stir over low heat until the chocolate is melted and mixture begins to thicken. Carefully spread chocolate frosting over brownies. Chill until frosting is set.
Cut into bars, topping with coffee bean if desired. Makes 16.