Coffee Brownies Recipe
User Reviews
5
Coffee Brownies Recipe
Description
Coffee Brownies combine unsweetened cocoa powder with Baileys Irish Cream and melted butter to produce a moist, fudgy batter enriched by the addition of instant coffee and mini chocolate chips. The batter is baked in a parchment-lined 9x13 pan to a tender yet set consistency. A cream cheese topping, blended with powdered sugar and instant coffee, creates a sweet and creamy layer that balances the deep chocolate and coffee flavors underneath.
Baking for about an hour and then chilling the brownies before cutting helps the layers set properly, providing clean edges and a firm texture. Using parchment paper assists in removing the entire batch from the pan at once for easier slicing.
For neat slices with clean edges, wiping the knife with a damp paper towel between cuts is recommended. The bars can be stored at room temperature for a few days or refrigerated to maintain freshness.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups cocoa powder unsweetened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon salt sea salt
- 1 cup unsalted butter melted
- 3/4 cup Baileys Irish cream
- 6 egg divided, large
- 1/2 cup mini chocolate chips
- 8 ounces cream cheese
- 4 cups powdered sugar
- 1 tablespoon instant coffee
Instructions
- Preheat the oven to 350 degrees F. Line a 9 X 13 inch baking dish with parchment paper. In a large bowl, mix the flour, cocoa powder, granulated sugar, brown sugar, and salt together.
- Whisk in the melted butter, Baileys Irish Cream, and 3 eggs. Once smooth, stir in the mini chocolate chips. Spread the batter evenly in the prepared baking dish.
- Place the cream cheese in the food processor (or the bowl of a stand mixer.) Puree/Beat to soften. Scrape the bowl, then add 3 eggs, powdered sugar, and instant coffee granules. Puree (or beat on low) again until completely smooth. Pour the mixture over the top of the brownie batter.
- Bake for 55-60 minutes, until the center is set when jiggled. Cool for 15 minutes, then place the pan in the refrigerator to chill. Once the bars are completely cold, lift the entire batch of bars out of the pan by the edges of the paper and cut. Baileys Irish Cream Coffee Bars can be left out on the countertop for up to 3 days, or refrigerated for up to a week.
Notes
- Use a damp paper towel to wipe the knife between cuts for cleaner brownie edges.
- Chill brownies after baking to help set the layers before slicing.
- The strips can be kept on the countertop for up to 3 days or refrigerated for longer freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36bars
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 226kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 54mg | 18% |
| Sodium | 102mg | 4% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 0mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
