Espresso Chocolate Buttercream
This buttery frosting has just the right amount of coffee flavor to frost anything from brownies to cake.
This simple recipe for chocolate brownies is the bomb and uses just one bowl! They are super dense and best kept in the fridge,
To gild the lily, frost with Espresso Chocolate Buttercream
Ingredients
- 1 1/2 cups (3 sticks) butter
- 3 cups sugar
- 2 teaspoons vanilla
- 12 tablespoons cocoa
- 3 tablespoons malt powder
- 6 eggs
- 1 1/2 cups all-purpose flour
- coarse sea salt
Preparation
- Preheat oven to 350F.
- Melt butter and sugar together in a 3-quart saucepan. Add vanilla, cocoa and malt powder, whisk well. Remove from heat. Beat in eggs, one at a time. Beat in flour.
- Pour batter into a greased 13 x 9-inch baking pan. Sprinkle with sea salt. Bake 35 minutes.
- Cut into small squares with a sharp knife. Makes 24 squares. Eat plain or frost with Malted Chocolate Buttercream Frosting.
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