Fudgy Brownies with Chocolate-Espresso Frosting

These brownies are fabulous on their own, but when you add a chocolate-espresso frosting on top, they are sinful!
Fudgy Brownies with Chocolate-Espresso Frosting

  • 3/4 c. cocoa
  • 1/2 t. baking soda
  • 2/3 c. butter or margarine, melted and divided
  • 1/2 c. boiling water
  • 2 c. sugar
  • 2 eggs
  • 1 c. flour
  • 1/3 c. whole wheat flour (This is my attempt to make them a teeny, tiny bit healthier. You can use all white flour though.)
  • 1 t. vanilla
  • 1/4 t. salt
  • 1 c. chocolate chips (optional)
1. Heat oven to 350 degrees. Grease 13 x 9 baking pan. Stir together cocoa and baking soda in large bowl; stir in 1/3 c. butter. Add boiling water; stir until mixture thickens.
2. Stir in sugar, eggs and remaining 1/3 c. butter; stir until smooth. Add flours, vanilla and salt; stir until blended. (Optional: stir in chocolate chips.) Pour into prepared pan.
3. Bake 30-35 minutes, or until brownies begin to pull away from sides of pan. Cool completely.
4. Frost brownies (optional)
  • 6 T. butter or margarine, softened
  • 2 2/3 c. powdered sugar
  • 1/2 c. cocoa
  • 1/4 c. milk
  • 1 T. espresso powder or instant coffee dissolved in 1 T. hot water
  • 1/2 t. vanilla
1. Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, espresso and vanilla, beating to spreading consistency.

4 thoughts on “Fudgy Brownies with Chocolate-Espresso Frosting

  1. I never cared for chocolate like some people do until a few years ago. Now, I’m like everyone else – just mention it and I’m salivating.

    This looks decadent!


    When I originally commented I clicked the “Notify me when new comments are added” checkbox
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  3. How long did it require u to create “Fudgy Brownies with Chocolate-Espresso Frosting — Cooking During Stolen Moments”?
    It includes quite a lot of great info. Thank you ,Adelaide

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