Paul Moore
YieldsMakes 8 or 9 servings
Notes: If you don't have a pan with a removable rim, bake the brownies in a regular 8- or 9-inch square or round baking pan and use a spatula to remove servings.

How to Make It

Step 1
1

In a 2- to 3-quart pan, combine 1/2 cup butter and the unsweetened chocolate. Stir often over low heat until melted and smooth. Remove from heat and beat in granulated sugar, 3 tablespoons espresso powder, the eggs, and vanilla until well blended. Stir in flour just until incorporated.

Step 2
2

Pour batter into a lightly buttered 8- or 9-inch cake pan with removable rim (see notes). Bake in a 350° regular or convection oven until center springs back when gently pressed, 20 to 25 minutes. Let cool completely in pan on a rack, about 1 hour.

Step 3
3

In a bowl, combine remaining 1/4 cup butter and 1 tablespoon espresso powder with the powdered sugar and 2 tablespoons liqueur. With an electric mixer on medium speed, beat mixture until smooth and fluffy, adding up to 1 more tablespoon liqueur if necessary to make a smooth, spreadable mixture. Spread evenly over the top of the cool brownie cake.

Step 4
4

Place chocolate chips in a 1-quart unpleated zip-lock plastic bag. Heat in a microwave oven at full power (100%) at 15-second intervals, squeezing chocolate between intervals, until melted and smooth, about 1 1/4 minutes total. Squeeze chocolate to one corner of the bag, then cut off about 1/4 inch of that corner. Pipe chocolate decoratively over buttercream. Chill until chocolate is firm, at least 30 minutes.

Step 5
5

Just before serving, remove pan rim. Cut brownie cake into wedges and set on plates.

Ingredients

 3/4 cup (3/8 lb.) butter, cut into chunks
 3 ounces unsweetened chocolate
 3/4 cup granulated sugar
 1/4 cup instant espresso powder or instant coffee
 2 large eggs
 1 teaspoon vanilla
 1/2 cup all-purpose flour
 1 1/4 cups powdered sugar
 2 to 3 tablespoons coffee-flavored liqueur, such as Kahlúa
 1/3 cup semisweet chocolate chips (about 1 1/2 oz.)

Directions

Step 1
1

In a 2- to 3-quart pan, combine 1/2 cup butter and the unsweetened chocolate. Stir often over low heat until melted and smooth. Remove from heat and beat in granulated sugar, 3 tablespoons espresso powder, the eggs, and vanilla until well blended. Stir in flour just until incorporated.

Step 2
2

Pour batter into a lightly buttered 8- or 9-inch cake pan with removable rim (see notes). Bake in a 350° regular or convection oven until center springs back when gently pressed, 20 to 25 minutes. Let cool completely in pan on a rack, about 1 hour.

Step 3
3

In a bowl, combine remaining 1/4 cup butter and 1 tablespoon espresso powder with the powdered sugar and 2 tablespoons liqueur. With an electric mixer on medium speed, beat mixture until smooth and fluffy, adding up to 1 more tablespoon liqueur if necessary to make a smooth, spreadable mixture. Spread evenly over the top of the cool brownie cake.

Step 4
4

Place chocolate chips in a 1-quart unpleated zip-lock plastic bag. Heat in a microwave oven at full power (100%) at 15-second intervals, squeezing chocolate between intervals, until melted and smooth, about 1 1/4 minutes total. Squeeze chocolate to one corner of the bag, then cut off about 1/4 inch of that corner. Pipe chocolate decoratively over buttercream. Chill until chocolate is firm, at least 30 minutes.

Step 5
5

Just before serving, remove pan rim. Cut brownie cake into wedges and set on plates.

Espresso Brownie Cake