These Coffee Cream Brownies combine the classic fudgy texture of homemade brownies with a

luxurious coffee-infused cream layer, creating a dessert that’s both deeply chocolatey and refreshingly

aromatic.

Scale

For the Brownies:

1/2 cup (115g) unsalted butter

4 oz (115g) dark chocolate (70% cocoa), chopped

3/4 cup (150g) granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup (60g) all-purpose flour

1/4 cup (25g) unsweetened cocoa powder

1/4 teaspoon salt

1 teaspoon instant espresso powder (optional)

1 tablespoon strong brewed coffee (optional)

For the Coffee Cream Layer:

1/2 cup (120ml) heavy cream

4 oz (115g) white chocolate, chopped

1–2 teaspoons instant espresso powder

1/4 teaspoon pure vanilla extract

Pinch of salt

Cook Mode Prevent your screen from going dark

1. Preheat oven to 325°F (160°C). Line an 8×8 inch square baking pan with parchment paper.

2. Melt the butter and dark chocolate together in a double boiler or microwave in 30-second intervals, stirring until

3. smooth. Remove from heat and stir in sugar, eggs, vanilla, and espresso powder. Let cool slightly.

4. In a separate bowl, whisk together flour, cocoa powder, and salt.

5. Add dry ingredients to chocolate mixture and stir until just combined. Do not overmix.

6. Pour batter into prepared pan and smooth the top. Bake for 20-25 minutes until a toothpick inserted in the center

7. comes out with a few moist crumbs.

8. Let the brownies cool completely in the pan on a wire rack.

9. Heat heavy cream in a saucepan until it just begins to simmer. Remove from heat and add chopped white chocolate,

10. espresso powder, vanilla, and salt. Let sit for 2-3 minutes, then stir until completely smooth.

11. Once brownies are completely cool, spread the coffee cream layer evenly over the top using an offset spatula.

12. Refrigerate for at least 1 hour to set the cream layer. Cut into 16 squares and serve chilled or at room

13. temperature.

Don’t overbake the brownies — they should be fudgy, not cakey.

Cool the brownies completely before adding the coffee cream layer.

Use high-quality white chocolate for the coffee cream layer.

Cool the coffee cream layer completely before spreading.

Use a sharp knife dipped in hot water to cut clean slices.

For extra coffee flavor, add 1/4 teaspoon of instant espresso powder to the brownie batter.

For a stronger coffee flavor in the cream layer, use 2 teaspoons of espresso powder.