Coffee Cream Brownies
Rich coffee and velvety cream come together in these delightful brownies, creating a comforting dessert that's perfect for any occasion.
Ingredients
Brownie Base
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup softened unsalted butter
- 2 large eggs
- 1/4 cup freshly brewed coffee (cooled)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Cream Topping
- 1 cup cream cheese (softened)
- 1/4 cup powdered sugar
Optional Toppings
- chopped nuts or coconut flakes For topping, optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan or line it with parchment paper.
- In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisk them together until well blended.
- In a separate larger bowl, cream together the softened butter and granulated sugar until pale and fluffy, about 2-3 minutes using an electric mixer.
- Beat in the eggs one at a time, mixing well after each. Then, add the cooled brewed coffee and vanilla extract.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix!
Preparing the Cream Topping
- In another bowl, mix the softened cream cheese and powdered sugar until smooth.
Assembly
- Pour half of the brownie batter into the prepared baking pan. Spread the cream cheese mixture evenly over the batter, then top it with the remaining brownie batter.
- Bake for approximately 25-30 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
- Allow the brownies to cool in the pan before cutting them into squares. They can be enjoyed warm or at room temperature.
Notes
For a richer taste, chill the brownies in the refrigerator for at least an hour before serving; the flavors meld beautifully. Store in an airtight container lined with parchment paper. Best enjoyed after a day, and can be frozen for up to three months.