Espresso Brownie Cake

Name: Espresso Brownie Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: American
Ingredients: 170 grams 3/4 cup butter, cut into chunks; 2 Tbsps coffee-flavored liqueur, such as Kahlúa; 2 larges eggs; 118 milliliters all-purpose flour; 177 milliliters granulated sugar; 59 milliliters instant espresso powder or instant coffee; 296 milliliters powdered sugar; 43 grams 1/3 cup semisweet chocolate chips (about; 85 grams unsweetened chocolate; 1 teaspoon vanilla

You can never have too many dessert recipes, so give Espresso Brownie Cake a try. One portion of this dish contains around 4g of protein, 23g of fat, and a total of 392 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 9. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up vanilla, flour, granulated sugar, and a few other things to make it today.

Instructions

In a 2- to 3-quart pan, combine 1/2 cup butter and the unsweetened chocolate. Stir often over low heat until melted and smooth.

Ingredients you will need

Unsweetened Baking Chocolate

Butter

Equipment you will use

Frying Pan

Remove from heat and beat in granulated sugar, 3 tablespoons espresso powder, the eggs, and vanilla until well blended. Stir in flour just until incorporated.

Ingredients you will need

Granulated Sugar

Instant Espresso

Vanilla

All Purpose Flour

Egg

Pour batter into a lightly buttered 8- or 9-inch cake pan with removable rim (see notes).

Equipment you will use

Cake Form

Bake in a 350 regular or convection oven until center springs back when gently pressed, 20 to 25 minutes.

Equipment you will use

Oven

Let cool completely in pan on a rack, about 1 hour.

Equipment you will use

Frying Pan

In a bowl, combine remaining 1/4 cup butter and 1 tablespoon espresso powder with the powdered sugar and 2 tablespoons liqueur. With an electric mixer on medium speed, beat mixture until smooth and fluffy, adding up to 1 more tablespoon liqueur if necessary to make a smooth, spreadable mixture.

Ingredients you will need

Instant Espresso

Powdered Sugar

Liqueur

Butter

Equipment you will use

Hand Mixer

Bowl

Spread evenly over the top of the cool brownie cake.

Ingredients you will need

Spread

Place chocolate chips in a 1-quart unpleated zip-lock plastic bag.

Ingredients you will need

Chocolate Chips

Equipment you will use

Ziploc Bags

Heat in a microwave oven at full power (100%) at 15-second intervals, squeezing chocolate between intervals, until melted and smooth, about 1 1/4 minutes total. Squeeze chocolate to one corner of the bag, then cut off about 1/4 inch of that corner. Pipe chocolate decoratively over buttercream. Chill until chocolate is firm, at least 30 minutes.

Ingredients you will need

Chocolate