Description
Easy, fudgy brownies topped with espresso whipped cream. Heaven in a bite!
Ingredients
Brownie Ingredients:
1 cup butter
1 1/4 cups chocolate chips, divided
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 cup cocoa powder
1 1/2 cups all-purpose flour
1 teaspoon salt
Espresso Whipped Cream:
1 cup heavy whipping cream
1/4 cup brewed espresso or strong coffee
1/2 teaspoon vanilla extract
2 tablespoons granulated sugar
Instructions
Preheat the oven to 325 degrees F, and grease a 9×13 baking dish. Set aside.
Melt together the butter and 1/4 cup chocolate chips, either in the microwave or on the stove. Pour into a large mixing bowl or stand mixer bowl. Add the sugar, followed by eggs and vanilla. Mix until combined. Mix in the cocoa powder and salt, and then the flour. Mix until no streaks of flour show. Batter will be thick. Add the remaining chocolate chips.
Spoon the batter into the greased baking dish, and bake until the middle is set – about 35 minutes.
For the espresso whipped cream:
Combine the heavy cream, brewed espresso, vanilla extract and sugar in a medium mixing bowl. Using a hand mixer, beat until soft peaks form. Spread over completely cooled brownies, and serve.
Notes
Unlike cakes, we don’t need brownies to be completely baked in the middle. Just set is perfect for a gooey and delicious brownie!
Make sure to wait until the brownies are completely cooled before topping with the espresso whipped cream. Warm brownies will melt the whipped cream!