Espresso Brownies with Cream Cheese Frosting
These Espresso Brownies with Cream Cheese Frosting will be your new favorite treat if you like chocolate and coffee.
They are rich and fudgy, and the correct quantity of espresso brings out the deep chocolate taste.
And that icing?
It’s the ideal contrast to the rich brownie because it’s so smooth, creamy, and tangy.
Making these brownies is simple and a great activity to do with kids.
Plus, they taste like something from a fine bakery, but you probably already have all the ingredients you need at home.
Let’s start baking!
Ingredients and Equipment
- Bowls for mixing
- Whisk
- Spoons and cups for measuring
- Baking pan that is 8 inches by 8 inches
- Paper for parchment
- A hand mixer or a stand mixer
- Spatula
- ○ 1 stick of unsalted butter, melted
- ○ 1 cup of sugar that has been granulated
- ○ Two big eggs
- ○ 1 teaspoon of vanilla extract
- ○ ½ cup of chilled brewed espresso
- ○ ½ cup chocolate powder without sugar
- ○ ¾ cup of all-purpose flour
- ○ ½ teaspoon of salt
- ○ ½ teaspoon of baking powder
- ○ ½ cup of chocolate chips
- ○ 8 ounces of cream cheese that is soft
- ○ 1/2 stick of unsalted butter, softened
- ○ 1 ½ cups of sugar in powder
- ○ 1 teaspoon of vanilla extract
Instructions
- Get the pan ready and preheat the oven.
Set your oven to 350°F (175°C). Put parchment paper in an 8×8-inch baking pan. - Combine the Wet Ingredients
Mix the melted butter, sugar, eggs, vanilla extract, and cooled espresso in a bowl until they are creamy.
- Add the dry stuff.
Add cocoa powder, flour, salt, and baking powder by sifting them in. Mix until everything is mixed together. - Add the chocolate chips and bake.
Add the chocolate chips slowly, then pour the mixture into the pan. Bake for 25 to 30 minutes, or until a toothpick comes out with a few moist crumbs. - Make the frosting using cream cheese.
Mix the softened cream cheese and butter together until they are smooth. Mix in the powdered sugar and vanilla until the mixture is smooth. - Frost and cut
Spread the frosting evenly over the top of the brownies when they are completely cool. Cut into squares and have fun!
Tips and Variations
- Use new espresso! The more coffee there is, the more chocolate flavor there is.
- Don’t mix the batter too much. For fudgy brownies, mix until everything is just mixed.
- Frost the brownies just after they have cooled fully, or the icing will melt.
- Before baking, add a few chocolate chips on top for more chocolate flavor.
- Before cutting, chill the iced brownies for 30 minutes to make sure they are clean.
For dietary and flavor options:
- No espresso? Use strong coffee that has been brewed or instant espresso powder that has been mixed with hot water.
- No gluten? Use a gluten-free flour blend instead of all-purpose flour.
- Want more crunch? Put chopped nuts in the batter.
- Do you want a mocha twist? Add 1 tablespoon of cocoa powder to the frosting.
Storage
You may keep brownies in the fridge for up to five days if you put them in an airtight container.
For the greatest texture, let them sit at room temperature for a few minutes before eating.
You may keep brownies without frosting in the freezer for up to three months. Just frost after it has thawed.
Final Thoughts
These brownies with espresso are rich, chocolatey, and impossible to resist, especially with the creamy frosting on top. They’re always a hit, whether you’re cooking them for a party, a bake sale, or just to enjoy at home.
Please let me know how it goes in the comments if you try this recipe. Did you add any fun twists? Do you have any questions? I’d love to hear from you. Have fun baking! ☕🍫