Mmmm… chocolate and coffee! One of my favorite flavor combos. My mom is also a huge fan, so while she was in town last weekend I made these brownies as a belated Mother’s Day and birthday gift. They are very rich and decadent! The espresso powder in the brownies and the coffee extract in the buttercream are somewhat subtle, but really enhance the robust chocolate flavor. Also, the brownie layer is dense and fudgy since I used a flourless recipe (the same one I used for these peppermint chunk brownies). Out of all the desserts we had while my parents were visiting—and there were a lot because we never pass up a dessert menu when we eat out with them—my mom said these were her favorite!
Lately I’ve been more inspired by the food side of my blog. When I started Treats and Trends six years ago it was a hodgepodge of lifestyle topics, but in the last couple years I’ve niched down to mainly food, fashion and a sprinkle of travel. As much as I love clothes and shopping, I’m debating about narrowing my focus even more and making desserts the primary topic. From the business side it’s more profitable (I have found the food brands pay much better for sponsored posts than fashion brands who often times just offer free product) and I find much more joy in it. Outfit posts stress me out because I have to get my husband to reluctantly take my photos, I hate posing/being the center of attention and finding the right photo shoot location can be time consuming/frustrating. I enjoy food photography because I’m in control and behind the camera. Plus I can do it from the comfort of my own home without putting makeup on or washing my hair! I’ve been putting a lot of time into learning everything I can about food photography in order to continuously improve my photos and develop my own visual style. Hopefully it pays off, but even if it doesn’t excel my business at least I find it fulfilling! I would love to hear your thoughts about what kind of content you like to see on JamieKamber.com so please let me know in the comments!
Okay, I’m done. Thanks for listening to the random thoughts that bounce around in my head haha. Keep scrolling for this delicious recipe :)
Espresso Brownies
Rich, decadent and fudgy! These flourless brownies are topped with coffee buttercream and chocolate ganache.
Ingredients
Brownies:
- 6 Tbsp. unsalted butter
- 3/4 cup sugar
- 8 oz. semi-sweet chocolate chips
- 2 large eggs room temperature
- 1 tsp. vanilla extract
- 1 Tbsp. unsweetened cocoa powder
- 1 tsp. instant espresso powder
- 3 Tbsp. cornstarch
- 1/4 tsp. salt
Buttercream:
- 6 Tbsp. butter room temperature
- 2 1/2 cups powdered sugar
- 3 Tbsp. heavy cream
- 1 1/2 tsp. coffee extract
- pinch of salt
Ganache:
- 1 cup semi-sweet chocolate chips
- 2/3 cup heavy cream
- 1 Tbsp. butter
Instructions
For the browies
-
Preheat oven to 350F. Line an 8" x 8" baking pan with foil and lightly coat with cooking spray. Set aside.
-
Melt the butter in a small saucepan over low heat. Add sugar and stir until combined. Add chocolate chips, stirring until smooth. Remove from heat and add the eggs one at a time. Stir in vanilla until incorporated.
-
In a small bowl, whisk together cocoa powder, espresso powder, cornstarch and salt. Add to chocolate mixture and use a whisk or mixer on high speed to beat the batter until smooth and shiny. Pour into prepared baking pan. Bake for 25 – 30 minutes until the brownies are set in the center. Remove and let cool.
For the coffee buttercream
-
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy. Gradually add powdered sugar and heavy cream, mixing on low until combined. Mix in the extract and salt. Use a rubber spatula to scrape down the sides and bottom of the bowl, then mix on medium-high for 1 – 2 minutes. Evenly spread over cooled brownies.
For the ganache:
-
Place chocolate chips in a heat-proof bowl. Set aside.
-
In a small saucepan over medium heat, bring heavy cream and butter just to a boil. Pour over chocolate chips and let sit for 4 minutes without stirring.
-
Stir until smooth and let cool for about 15 minutes. Pour over buttercream layer and let it sit at room temperature for 30 minutes before placing in refrigerator to set.
