Coffee chocolate brownies with coffee icing

    (4)
    1 hour 15 min

    These are the best chocolate brownies that I've ever tasted. Got this from a friend at work and now I make them all the time.


    2 people made this

    Ingredients
    Makes: 48 brownies

    • 100g solid vegetable fat (such as Trex®)
    • 115g butter
    • 85g cocoa powder
    • 400g caster sugar
    • 4 teaspoons instant coffee granules, or more to taste
    • 1 tablespoon hot water
    • 4 large eggs
    • 125g plain flour
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon salt
    • Coffee icing
    • 115g butter, softened
    • 1 teaspoon vanilla extract
    • 250g icing sugar
    • 1 tablespoon instant coffee granules
    • 1 1/2 tablespoons milk

    Method
    Prep:20min  ›  Cook:25min  ›  Extra time:30min cooling  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C/ Gas 4. Grease a 23x33cm baking tin.
    2. Melt vegetable fat and butter in a small pan over low heat; pour melted mixture into a mixing bowl. Stir cocoa into butter mixture until well combined, followed by sugar. Dissolve 4 teaspoons instant coffee with hot water in a small bowl; stir into cocoa mixture. Whisk eggs into batter, one at a time, beating each egg in thoroughly before adding the next. Stir flour, 2 teaspoons vanilla extract and salt into cake batter just until moist. Pour mixture into prepared baking tin.
    3. Bake brownies in the preheated oven until a skewer inserted into the centre comes out with moist crumbs, 25 to 30 minutes. Cool completely.
    4. Beat 115g softened butter with 1 teaspoon vanilla extract in a bowl. Add icing sugar to mixture and beat until creamy using an electric mixer on medium speed. Dissolve 1 tablespoon instant coffee with milk in a small bowl; add to icing. Increase mixer speed to high and beat until light and fluffy, 3 to 5 minutes. Spread icing on top of cooled brownies.

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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    ohokay
    by
    0

    Perfect - very fudgey and chewy! I added some chopped white and dark chocolate to the batter. Will definitely be making again.  -  02 Sep 2017

    by
    0

    11 16 17 ... Good brownies, better frosting. These had that funky firm top layer that makes cutting clean pieces almost impossible; okay, impossible. 'Looks like a road after an earthquake. Good analogy? Maybe. Anyway, they taste good; probably a bit less than four stars without frosting; solid four with. I only added three eggs since there was "chatter" of cakeyness :D. I was wanting brownies - & I got 'em. That frosting with another brownie is on my "hit list." :o  -  16 Nov 2017  (Review from Allrecipes US | Canada)

    by
    0

    I made these in a 7x11 pan which did change cook time, but i started at 30 minutes and checked for consistency every 7 minutes or so. They came out fudgy in the middle, chewy on the outsides, and had a crisp crust on top, i would definitely recommend adding extra coffee for standard instant coffee for a stronger flavor, but they came out absolutely delicious without any added frosting (opted for no frosting on the first go round). I added chocolate chips over the top before i put it in the oven, and it added a really good extra chocolate flavor to them. definitely will be making these again  -  13 Aug 2017  (Review from Allrecipes US | Canada)

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