Coffee Brownies with Whipped Ganache: Your New Favorite Fudgy Fix

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
2. 2

   In a large microwave-safe bowl, combine the melted butter, granulated sugar, and light brown sugar. Whisk thoroughly until well combined and the sugars start to dissolve.
3. 3

   Add the cold eggs and egg yolk to the butter-sugar mixture. Whisk vigorously for 1-2 minutes until the mixture is light in color and slightly thickened. Stir in the vanilla extract.
4. 4

   In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, 2 teaspoons espresso powder, and salt.
5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or whisk just until no streaks of flour remain. Be careful not to overmix.
6. 6

   Stir in the cooled strong brewed coffee until just combined. Fold in the chocolate chips or chunks.
7. 7

   Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The edges should be set.
8. 8

   Let the brownies cool completely in the pan on a wire rack for at least 2-3 hours before frosting. They will continue to set as they cool.
9. 9

   To make the coffee whipped ganache: In a medium saucepan, heat the heavy cream over medium-low heat until it just begins to simmer around the edges. Remove from heat.
10. 10

    Add the finely chopped dark chocolate and 1 tablespoon espresso powder to the hot cream. Let sit for 5 minutes to melt the chocolate, then whisk until smooth and glossy.
11. 11

    Cover the ganache mixture and refrigerate for at least 2 hours, or until completely chilled and firm (it should be thick like pudding).
12. 12

    Once chilled, transfer the ganache to a large mixing bowl. Add the powdered sugar and ½ teaspoon vanilla extract. Using an electric mixer, beat on medium-high speed until light, fluffy, and spreadable, like a mousse. Be careful not to overbeat.
13. 13

    Once the brownies are completely cool, lift them out of the pan using the parchment paper. Spread the coffee whipped ganache evenly over the top. Slice into squares and serve.