Espresso Chocolate Chunk Brownies with Cappuccino Buttercream
Brownies:
· 1 cup (2 sticks) unsalted butter
· 2 cups granulated sugar
· 1 1/2 cups Special Dark unsweetened cocoa powder
· 1 tablespoon espresso powder
· 1 teaspoon coarse kosher salt
· 1 tablespoon vanilla
· 4 eggs
· 1 cup all-purpose flour
· 1 cup bittersweet chocolate chips
Buttercream:
· ¾ cup (1 ½ sticks) unsalted butter, room temperature
· 1 cup powdered sugar
· ½ cup dark brown sugar
· 1 tablespoon espresso powder
· 1 teaspoon vanilla
· 1-2 tablespoons milk
Preheat the oven to 325 and spray a 9x13 pan with non-stick spray.
Brownies:
Melt the butter in a saucepan over medium heat. In a large mixing bowl, whisk together the sugar, cocoa powder, espresso powder and salt. Pour the melted butter over the cocoa mixture and beat vigorously with a wooden spoon until smooth. Add the vanilla, and the eggs, one at a time, mixing well after each egg; batter will be very thick. Stir in the flour, just until moistened, then the chocolate chips. Spread evenly into the pan.
Bake for 30 minutes, or until a toothpick inserted in the center comes out with moist, sticky crumbs clinging to it. Cool completely on a wire rack before frosting or the buttercream will melt on the hot brownies (these are also wonderful unfrosted).
Buttercream:
In the bowl of your stand mixer fitted with the whisk attachment, mix the butter, powdered sugar and brown sugar until combined, then add the espresso powder, vanilla and milk and beat on medium high for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy. Spread the buttercream over the cooled brownies.
Cut into squares and serve!
Yields 20-30 brownies, depending on how big you cut them…
Recipe from Curly Girl Kitchen