ESPRESSO BROWNIES WITH WHITE CHOCOLATE VANILLA BUTTERCREAM
Espresso Brownies With White Chocolate Vanilla Buttercream
Okay, so the original recipe is from Epicurious, although I did make some modifications/ additions, which I noted. I made up the icing, aiming for a thin buttercreamish ganache. ** I used 5 oz 72% cocoa solids dark chocolate, with awesome results. Also, about 1 1/2 T espresso powder, no cinnamon, used freshly grated nutmeg instead, 1 cup of sugar instead of 1 1/2, and added walnuts and white chocolate chunks in the end, instead of the hazelnuts and dark chocolate. I started making these brownies because I wanted a recipe that didn't have too many eggs ( i like fudgy!) and had the option for modifications. I love playing around with mix-ins, like dried cherries or butterscotch chips, or different kinds of nuts. I've also played with different flavorings in the past, no vanilla, and dark rum instead, or cointreau and orange zest. Both with great results, but overall, this version is the best. Its classic, but with a little refinement coming from the espresso powder, and the deep richness from the dark dark chocolate. I also love the icing. The creamy sweetness of the white chocolate and hint of real vanilla bean make it a perfect topper for the brownie. Like a cafe au lait! Please try this recipe, it comes together much quicker and easier than you'd think, and the results are divine!