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Author:
Franco Salzillo
I don’t know who came up with the whole coffee ‘n’ cream brownies, but when I first heard of them, I knew I had to try them. I eventually ended up with my own version, and I think it totally rocks.
The brownie is quite standard, chewy but crumbly, chocolaty and buttery, just how good brownies should be. If you want to skip the whole coffee and cream topping, this recipe is still a good one to have around for some mean, proper brownies.
Then we have the whole coffee ‘n’ cream concept. I’ve seen lots of versions of it, some even call for cream and instant coffee, but they weren’t quite there. What I ended up doing, and what I’m sharing today with you, is a coffee-scented version of my mascarpone frosting.
There’s your coffee and your dairy, and it kinda tastes like tiramisu, it’s gorgeous! And on top of a tray of freshly baked brownies, it’s even better.
A shot of espresso will give the frosting a lovely golden color, and it really tastes like a good coffee creamer. Brownies, coffee, and cream; that’s a brilliant combination and your friends and family will love it.
This recipe takes brownies to another level and pays homage to the winning combination we all know and love — coffee and cream.
Try it and share your pictures! I’d love to see how your coffee ‘n’ cream brownies end up! Let’s get started.
Brownies:
Frosting:
Chop the chocolate into small bite and dice your butter. Combine and melt in the microwave for 10 seconds. Repeat until fully melted and glossy. Reserve.
In a large bowl beat the eggs and add the sugar and vanilla extract. Once incorporated add the chocolate-butter mixture and mix well.
In a separate container combine the flour and the baking soda and incorporate into the brownie mixture slowly while stirring.
Preheat the oven at 350°.
Pour your brownie mixture into a greased 8-inch square baking tray and bake for 30 minutes at 350° or until cooked through.
For the coffee-mascarpone frosting, whisk your mascarpone in your stand mixer, add the coffee and the sugar slowly.
With the mixer still running, add the whipping cream slowly to incorporate the mixture well but still keeping it fluffy.
Let your brownies cool and top them with your coffee ‘n’ cream frosting.
