Coffee ‘n’ Cream Brownies

Name: Coffee 'n' Cream Brownies
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 16 servings.
Ingredients: 1/2 cup butter, cubed; 3 ounces unsweetened chocolate, chopped; 2 large eggs; 1 cup sugar; 1 teaspoon vanilla extract; 2/3 cup all-purpose flour; 1/4 teaspoon baking soda; FILLING:; 1 teaspoon instant coffee granules; 3 tablespoons heavy whipping cream; 1 cup confectioners' sugar; 2 tablespoons butter, softened; GLAZE:; 1 cup (6 ounces) semisweet chocolate chips; 1/3 cup heavy whipping cream

A friend gave me the recipe for these rich cakelike brownies topped with a creamy coffee-enhanced filling and a chocolate glaze. I like to garnish each square with a coffee bean. —Michelle Tiemstra, Lacombe, Alberta

Ingredients

1/2 cup butter, cubed
3 ounces unsweetened chocolate, chopped
2 large eggs
1 cup sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
FILLING:
1 teaspoon instant coffee granules
3 tablespoons heavy whipping cream
1 cup confectioners' sugar
2 tablespoons butter, softened
GLAZE:
1 cup (6 ounces) semisweet chocolate chips
1/3 cup heavy whipping cream

Directions

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 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean (do not overbake). Cool on a wire rack.
For filling, dissolve coffee granules 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.

Nutrition Facts

1 brownie: 282 calories, 17g fat (10g saturated fat), 51mg cholesterol, 91mg sodium, 33g carbohydrate (26g sugars, 2g fiber), 3g protein.

Originally published as Coffee Bean Brownies in Taste of Home April/May 2005

Reviews

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Average Rating:

2124arizona

May 8, 2017

A friend of mine loaned me a square baking pan and I returned it to her with these in the pan. They were an instant hit!!
destinyworks

Sep 5, 2014

Made these last night and was so disappointed. Followed the recipe exactly and ended up with dense, chewy brownies (nothing wrong with that, but about as far from "cake-like" as can be). The coffee cream was definitely too thick to spread, so added 1T+ of cream. It tasted great on its own, but had virtually no flavor once it was on the brownies and covered with the glaze. Much to my surprise, the finished product was mostly flavorless and way too sweet.
Peggie0203

Jul 23, 2014

Delicious! I made these as written, with the exception of using half whole wheat flour, half white.
katlaydee3

May 5, 2012

These are delicious brownies. I garnished them with chocolate covered espresso beans. I noticed that I needed to add additional cream to the filling mixture because it was too dry; but other than that I made them as written.
sanmcg

Jan 1, 2012

I sought out this recipe after paying top dollar for them at a bakery! Awesome...can't ever make enough.
cdunks

Aug 8, 2011

These were delicious but very messy. Not sure if I did something wrong or what, but the toppings never really set and they definitely didn't look like the picture. But I will still make them again because they were soo yummy!
bakerygirl

May 15, 2011

We made this recipe at our bakery and it was a HUGE hit. They are delicious and relatively easy to make. Use the best chocolate available and unsalted butter for optimal results. Enjoy!
adreamergrl88

Feb 19, 2011

Soo good; and very rich! I used evaporated milk in place of the heavy whipping cream and it turned out great. The coffee filling only covered half of my 11x7 in. pan, so I would double next time. Great with coffee ice cream!!
hillarybrynn

Feb 15, 2011

It is very rich....and creamy and delicious! I actually used ghiradelli mix and that was yummy with the coffee cream and chocolate topping. Also...I'd suggest using Starbucks instant coffee brand over instant granules cuz it's 100% natural and micro ground so it dissolves perfectly with the heavy whipping cream.
Jessica2783

Dec 8, 2010

I agree with previous posting about doubling up the coffee/cream layer- it was very thin. I also used 2 oz unsweetened chocolate/1 oz semi-sweet chocolate chips because I didn't have enough unsweetened for the base. Turned out quite sweet- but still delicious!