Coffee Bean Brownies
Coffee bean brownies: thin sheet-pan brownies with Kahlua and strong brewed coffee in the batter, topped with warm fudgy cocoa frosting poured onto the hot tray. Makes 36.
YIELD
36 servingsPREP
15 minCOOK
30 minREADY
45 minTwo hits of coffee, two hits of chocolate, and a frosting that goes on while the brownies are still hot. These are Texas-sheet-cake-style brownies, baked thin in a jelly roll pan and finished with a pourable fudge frosting that soaks slightly into the warm tops.
Strong brewed coffee and a half cup of Kahlua (or any coffee liqueur) build a serious mocha backbone in the batter. The buttermilk reacts with baking soda for lift, keeping the texture tender despite the dense chocolate-coffee load. The result is more brownie-than-cake but still has a lightness that pure dense brownies miss.
The hot-frost technique is the magic move. Pour the warm cocoa frosting over the brownies straight out of the oven. As it spreads, a thin layer melts into the surface and the rest sets into a fudgy glaze as it cools. This is how Texas sheet cake works and it works equally well here.
Cool completely before cutting into 36 bars. Tight squares make these perfect for parties or holiday cookie trays.
Pro Tips
- Use the strongest coffee you can brew. Weak coffee gets lost in the chocolate.
- Make the frosting RIGHT BEFORE the brownies come out of the oven so it’s still warm and pourable.
- Sift the powdered sugar to avoid lumpy frosting.
- Cut with a hot knife (run under hot water and dry) for clean edges.
Variations
- Swap Kahlua for Bailey’s, dark rum, or extra coffee for non-alcoholic.
- Add 1 teaspoon espresso powder to the frosting for an extra coffee punch.
- Sprinkle chopped chocolate-covered espresso beans on the wet frosting for crunch.
Ingredients
Directions
Preheat oven to 400 F.
FOR FROSTING: In saucepan, combine butter, cocoa and milk.
Bring to a boil. Stir in vanilla and powdered sugar until frosting reaches proper consistency.
BROWNIES: In another saucepan, combine butter, shortening, coffee and liqueur.
Stir, let boil. In a large mixing bowl, mix the flour and sugar.
Pour butter-shortening mixture over the flour and sugar in bowl.
Add the buttermilk, eggs, baking soda and vanilla.
Pour into well buttered 17x½ by 11in. jelly roll pan.
Bake for 30 minutes or until brownies test done in the center.
Frost brownies immediately.
Let cool until ready to eat, then cut into bars.
Comments
This recipe doesn't contain coffee beans