Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together the melted unsalted butter and granulated sugar until well combined. Sprinkle the instant coffee granules over the mixture and stir. The heat from the butter will help dissolve the coffee, infusing its flavor deeply.1 cup unsalted butter, melted, 1 3/4 cups granulated sugar, 2 teaspoons instant coffee granules
- Beat in the three large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract. The mixture should be smooth and glossy.3 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the unsweetened cocoa powder, all-purpose flour, baking powder, and salt. Sifting these ingredients helps to remove any lumps and ensures an even distribution of leavening agents and flavor.2/3 cup unsweetened cocoa powder, 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough brownies. A few streaks of flour are okay at this stage.
- Gently fold in the 1 cup of semi-sweet chocolate chips into the brownie batter. This adds bursts of melty chocolate throughout your brownies.1 cup semi-sweet chocolate chips
- In a small bowl, whisk together the heavy cream and the optional powdered sugar until smooth. This will create a slightly sweetened, rich coffee cream.1/4 cup heavy cream, 1 teaspoon powdered sugar
- Pour about two-thirds of the brownie batter into the prepared baking pan and spread it evenly. Dollop spoonfuls of the coffee cream mixture over the batter. Then, pour the remaining brownie batter on top, making sure to cover most of the cream.
- Using a knife or a skewer, gently swirl the coffee cream into the brownie batter. Don't swirl too much, as you want distinct ribbons of coffee cream to remain visible.
- If desired, sprinkle additional semi-sweet chocolate chips over the top of the batter for an extra chocolatey crunch.1 cup semi-sweet chocolate chips
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Be careful not to overbake, as this can dry out the brownies.
- Let the brownies cool completely in the pan on a wire rack before cutting. This is crucial for achieving clean cuts and for the texture to set properly. Once cooled, lift the brownies out of the pan using the parchment paper overhang and cut them into squares.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Reheat in microwave for 10-15 seconds or in oven at 300°F (150°C) for 5 minutes.