Coffee and Cream Brownies

Looking for a bit of coffee and cream on your brownie instead of in your brownie?

Then you must try these –  they are just faaabuuulous! I made them last summer, and can still remember the flavor of the dense brownie, the smooth coffee filling, and the rich chocolate glaze. I found this recipe last year on the Taste of Home website – in fact, there are several more listed that I can’t wait to try!

The only change I made was to double the filling, since I love coffee so much – or course, you can always leave it “as is” if you prefer a thinner layer. I also decreased the amount of sugar in the filling by about 1/2 cup (for a doubled recipe – if you are making the original, just decrease it by 1/4 cup).

coffee-brownie

You can tell this is an old picture – it’s from last year, when my photo skills were a bit lacking.

Coffee and Cream Brownies – adapted from Taste of Home

1/2 cup butter, cubed
3 squares (1 ounce each) unsweetened chocolate, chopped
2 eggs
1 cup sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking soda
FILLING:
1 tablespoon heavy whipping cream
1 teaspoon instant coffee granules
2 tablespoons butter, softened
1 cup confectioners’ sugar
GLAZE:
1 cup (6 ounces) semisweet chocolate chips
1/3 cup heavy whipping cream

In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a small bowl, beat eggs, sugar and vanilla; stir in the chocolate mixture. Combine flour and baking soda; gradually add to chocolate mixture.
Spread into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
For filling, combine cream and coffee granules in a small bowl; stir until coffee is dissolved. In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in coffee mixture; Spread over brownies.
In a small saucepan, combine chips and cream. Cook and stir over low heat until chocolate is melted and mixture is thickened. Cool slightly. Carefully spread over filling. Let stand for 30 minutes or until glaze is set. Cut into squares. Store in the refrigerator. Yield: 16 servings.

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