Ingredients
Instructions
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1.
Preheat oven to 350 F and line a 9 by 9-inch square baking pan with parchment paper
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2.
Using a double boiler, melt together butter, 1 cup of chocolate chips, cream and instant coffee until smooth. Remove from the heat. Add sugar and vanilla and stir until the sugar has dissolved. Set aside to cool for 15 minutes
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3.
In a large bowl, using an electric mixer, whisk the eggs for 1 minute. Add the chocolate mixture and mix until creamy. Add flour and baking powder and mix to combine
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4.
Pour the batter into the prepared baking pan and scatter the remaining 1/2 cup of chocolate chips over the top. Bake for 30 - 35 minutes until the center is just set. Set aside
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5.
CHOCOLATE COFFEE FROSTING
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6.
Using a double boiler, melt together chocolate chips, cream and 1 teaspoon of instant coffee until smooth. Remove from the stove and stir in Nutella until combined. Pour the chocolate sauce over the warm brownies, and using a knife, spread the chocolate sauce evenly over the top
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7.
Allow the brownies to set for at least 2 hours at room temperature
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8.
Cover with plastic wrap and refrigerate. The brownies will keep up to 5 days when refrigerated. Enjoy!
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