Kahlúa Coffee Brownies

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch in their v.4 cookbook you can buy it: here

Now these are definitely a rich dessert! These Kahlúa Coffee Brownies are for a fudge brownie lover. The base is a classic fudge brownie layer with a strong coffee taste. Then the middle layer is coffee biscoff buttercream, do I need to say more?! Then to pull the brownies together, it is topped with a Kahlúa Coffee Ganache and crushed biscoff cookies. This dessert is indulgent at its finest. If you love coffee and Kahlúa, these brownies are for you.

Recipe

Makes: 9 brownies

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch in their v.4 cookbook you can buy it: here

Ingredients

  • ¾ cup (150 grams) granulated sugar
  • ¾ cup (72 grams) Dutch process cocoa powder
  • ½ cup (110 grams) firmly packed light brown sugar
  • 2½ tablespoons (15 grams) dark-roast instant coffee granules
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (113 grams) unsalted butter, melted and slightly cooled
  • 1 teaspoon (5 grams) Kahlúa
  • ½ teaspoon (2 grams) vanilla extract
  • 2 large eggs (100 grams), room temperature
  • ⅓ cup (42 grams) all-purpose flour
  • Coffee Biscoff Buttercream (recipe follows)
    • 1 tablespoon (6 grams) dark-roast instant coffee granules
    • 1 teaspoon (5 grams) water
    • ½ cup (113 grams) unsalted butter, softened
    • 1⅓ cups (160 grams) confectioners’ sugar
    • 1¼ teaspoons (5 grams) vanilla extract
    • ½ teaspoon (1.5 grams) kosher salt
    • ¼ cup (25 grams) finely crushed Biscoff cookies (about 4 cookies)
  • Kahlúa Coffee Ganache (recipe follows)
    • 2 tablespoons (30 grams) heavy whipping cream
    • 1 tablespoon (6 grams) dark-roast instant coffee granules
    • ⅔ cup (113 grams) chopped 64% cacao semisweet chocolate baking bars*
    • 1 tablespoon (14 grams) unsalted butter
    • 1 tablespoon (15 grams) Kahlúa
  • Garnish: crushed Biscoff cookies, flaked sea salt

Directions

  1. Preheat oven to 325°F (170°C). Butter an 8-inch square baking pan; line pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, whisk together granulated sugar, cocoa, brown sugar, coffee, and kosher salt. Gradually add melted butter, whisking just until combined. (Mixture will be thick.) Whisk in Kahlúa and vanilla. Add eggs, one at a time, whisking well after each addition. Fold in flour just until combined. Spread batter into prepared pan.
  3. Bake until a wooden pick inserted in center comes out with just a few moist crumbs, 25 to 30 minutes. Let cool completely in pan.
  4. Coffee Biscoff Buttercream: In a small bowl, stir together coffee and 1 teaspoon (5 grams) water until granules are dissolved.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, 30 seconds to 1 minute. Scrape sides of bowl. Add coffee mixture, confectioners’ sugar, vanilla, and salt; beat until smooth. Fold in crushed cookies. Use immediately.
  6. Spread Coffee Biscoff Buttercream onto cooled brownie. Freeze until set, about 15 minutes. Remove from freezer, and let stand at room temperature for 15 minutes.
  7. Kahlúa Coffee Ganache: In the top of a double boiler, stir together cream and coffee until granules are mostly dissolved. Add chocolate and butter. Cook over simmering water, stirring frequently, until mixture is melted and well combined, 3 to 5 minutes. Remove from heat; whisk in Kahlúa. Use immediately.
  8. Pour Kahlúa Coffee Ganache over Coffee Biscoff Buttercream; smooth and swirl into an even layer. Garnish with crushed cookies and sea salt, if desired. Freeze until layers are firm, 45 to 60 minutes.
  9. Using excess parchment as handles, remove from pan. Trim about ⅛ inch off edges with a hot, dry knife for a cleaner look, if desired. Cut into 9 brownies.

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