Coffee brownies

This brownies is ‘must have’ for everyone who loves chocolate and coffee. It is really hard to say which one of these tastes predominate – both are clear and intensive. Not so typical in preparing like most of brownies – we do not melt butter but very typical like most brownies in taste – chocolate-y, chewy, fudgy and moist. And with frosting with a drop of alcohol this cake fulfils your all cravings. Enjoy!


brownies pan 8 x 12 inch


  • 1 ½ cups lightly packed dark brown sugar
  • ½ cup butter, softened
  • 4 eggs
  • 2 teaspoons vanilla extract
  • pinch of salt
  • ¾ cup all purpose flour
  • 2 tablespoons alkalized cocoa powder
  • 1 tablespoon instant coffee granules
  • 1 cup chopped nuts (walnuts, pecans or hazelnuts or mixed)
  • 1 cup dark chocolate chips


  • ½ cup + 1 tablespoon sugar
  • 1 tablespoon instant coffee granules
  • 2 tablespoons Cognac
  • 2 teaspoons milk
  • 3 tablespoons butter
  • ½ cup dark chocolate chips




Line the baking pan. Preheat oven to 350°F.

In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add eggs, one at time, beating well after each addition. Stir in salt and vanilla extract. In a medium bowl, whisk together flour, cocoa powder, coffee granules and nuts.

Gradually add flour mixture to butter mixture, beating on low speed. Pour cake mixture into prepared pan and even the surface. Sprinkle with chocolate chips. Bake for 23 minutes. Cool in pan.

Make frosting: place all ingredients (except chocolate chips) in a saucepan and heat until boil. Boil for 1 additional minute then remove from heat. Add the chocolate chips and stir until smooth. Pour the frosting evenly over cooled brownies. Cut into squares when the frosting has set.




The recipe comes from the book 'Food 52 - baking'.

Category: Brownies.

Tags: chocolate, coffee.

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