• Cooking Time: 20 to 25
  • Servings:
  • Preparation Time:



  • Brownie Base:
  • 8 Tbsp. butter, cut up (salted)
  • 3 oz. unsweetened chocolate, chopped
  • (I used semi-sweet chips)
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 tsp. vanilla
  • 2/3 cup unbleached flour
  • 1/4 tsp. baking soda
  • Filling:
  • 1 Tbsp. heavy whipping cream
  • 1 Tsp. instant coffee granules
  • 2 1/2 Tbsp. butter, softened
  • 1 cup powdered sugar
  • Topping:
  • 1 cup semi-sweet chocolate chips
  • 1/3 cup heavy whipping cream
  • 1 Tsp. butter


  • Preheat oven to 350F.
  • Grease and flour 8" square baking pan
  • For Brownie Base: Place butter and Chocolate in sauce pan.
  • When butter and chocolate start to melt remove from heat and stir until chocolate is melted and set aside.
  • In a mixing bowl of mixer.
  • Beat eggs until lightened add sugar gradually. Beat in vanilla.
  • Add chocolate mixture.
  • Stir in flour and baking soda together in separate bowl, then add to batter.
  • Stir until incorporated. Spread mixture into prepared pan.
  • Rap pan to get air bubbles out.
  • Bake brownie layer for 20 to 25 minutes or until they smell done.
  • Remove from oven and let cool.
  • For fudgier brownies, "quick cool" in a pan of ice water.
  • When brownies are cool, prepare filling.
  • In small cup, stir together cream and coffee to dissolve coffee.
  • In a mixing bowl of your mixer stir together butter and powdered sugar.
  • Add cream/coffee mixture and mix well, then beat until fluffy.
  • If necessary, add little more cream.
  • Spread this over the cooled brownies and chill for about half and hour.
  • Make chocolate topping:
  • Combine semi-sweet chocolate chips and whipping cream and butter in sauce pan.
  • When butter is melted and chocolate is starting to melt remove from heat and stir until melted.
  • Let cool.
  • Once set spread over cream filling.
  • Chill once again for about 30 minutes.
  • Then cut into bars.
  • Store in air tight container.

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