Prep Time
30Bake Time
30 minutesYield
6-9 servingsRating
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Loading...| 100 g dark chocolate, melted | |
| 170 g butter, melted | |
| 100 g light brown sugar | |
| 100 g granulated sugar | |
| 2 eggs | |
| 1 tsp instant coffee, dissolved in 2 tbsp water | |
| 85 g ROGERS ALL PURPOSE FLOUR | |
| 30 g cocoa powder | |
| 150 g milk chocolate, rough chopped | |
| .... | |
| For the frosting | |
| 120 g butter, room temp | |
| 275 g icing sugar | |
| 30 ml Coffee Liqueur | |
| 50g milk chocolate, melted |
| 1. | Pre-heat your oven to 390C. Line an 8 |
| 2. | In a small bowl, melt dark chocolate in the microwave in 20 second intervals, stirring in between. |
| 3. | In a large mixing bowl, whisk together melted butter and both sugars. With an electric/mixer, mix for 3-5minutes until completely combined. Add in the eggs and coffee. Combine for 1 minute. |
| 4. | Add the melted dark chocolate slowly and combine once again. |
| 5. | Add the flour and cocoa powder, plus a pinch of salt. Fold gently into the wet mixture with a rubber spatula until just combined. Fold in the chopped chocolate. |
| 6. | Pour the batter into the lined pan and bake for 30 minutes. Let cool on a wire rack before making the frosting. |
| 7. | Add the butter and the coffee liqueur to a large mixing bowl. Beat with a whisk on high for a minute to combine. |
| 8. | Add half the icing sugar, whisk on high. Then add the remaining half and whisk everything on high until light and fluffy. Add coffee liqueur/icing sugar as required to meet your desired consistency. Spread over the cooled brownies, drizzle melted chocolate and swirl into icing. Let set then slice and serve! |
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