An “almost silent” post today!
Wow… these brownies. Well, I’m biased because I just love the combo chocolate/coffee. And I’m not even a coffee drinker! Anyway, they are totally delicious! And I also have a special place in my heart for swiss meringue buttercream. I hope you enjoy them! I think the photos turned out great too!
Recipe from A Farmgirl’s Dabbles
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 3 ounces unsweetened chocolate, chopped
- 1-1/2 cup sugar
- 3 large eggs
- 2 teaspoons instant espresso powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 3/4 cup flour
- 1/4 cup Walnuts (optional)
- 2 ounces semi sweet chocolate chopped or chocolate chunks (optional)
Espresso Swiss Meringue Buttercream (SMB)
Recipe from Sweetapolita
- 5 large egg whites
- 1-1/4 cups sugar
- 1-1/2 cups unsalted butter, cut into cubes, room temperature
- 1/2 tablespoon pure vanilla extract
- 2 teaspoons espresso powder
- 2 teaspoons boiling water
- Pinch of salt
- Preheat oven to 325° F. Butter and line a 8×8-inch baking tin with parchment paper, leaving a 1-inch overhang on the two longer sides.
- Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water at low heat until the chocolate is melted. Remove from heat and whisk in sugar.
- Add the eggs, one at-a-time, stirring until smooth after each addition.
- Whisk in the espresso powder, vanilla and salt.
- Sift flour over the chocolate mixture and stir gently to blend well.
- Add the walnuts and chopped chocolate.
- Pour the batter into the prepared baking tin.
- Bake brownies until puffed and dry-looking and until a cake tester inserted in the centre comes out with a few moist crumbs attached, about 30 to 35 minutes. Remove from oven and transfer to a wire rack. Cool completely in the tin.
- Using the paper overhang, carefully lift the brownies out of the pan. Cut in squares.
For the SMB
- In a small bowl, mix the espresso powder with the boiling water. Reserve.
- Make sure there is no grease in the bowl and on the utensils you’ll be using for the buttercream.
- Add egg whites and sugar to a heatproof bowl (or bowl of standmixer) set over a saucepan of simmering water at low heat, whisking constantly until temperature reaches 160°F.
- Whisk with a stand mixer until the meringue is thick and glossy and the bowl doesn’t feel warm to the touch.
- With mixer on low speed, add the butter a cube at a time. Mix until it has a silky texture. If it looks curdles, continue beating until smooth. You can’t overbeat the buttercream.
- Add vanilla, salt and espresso, beat until combined.
- Transfer the buttercream to a piping bag fit with the tip of your choice (I used the 1M). Pipe a small amount of buttercream on top of each brownie square. Add shredded chocolate and a coffee bean if desired.