These are incredibly indulgent, rich and melt in your mouth delicious!

These are dark fudgy brownies, slathered in a thick coating of whipped espresso frosting.

The brownies are laced with strong, dark espresso, which just enhance the rich chocolate flavor and moist texture.

I imagined that these would be an amazing treat for your loved ones on Valentines Day. Great to bring to friends, tuck into lunch boxes or to make for your family for dessert.

Enjoy!

Espresso Brownies, makes 2 dozen brownies
Brownies:
-8 oz semi sweet chocolate
-1 cup butter plus 2 Tbs
-3 cups sugar
-4 Tbs espresso (or strong coffee)
-4 eggs
-1 1/3 cups AP flour
-6 Tbs cocoa powder
-2 cups chocolate chips (1 standard bag)

Espresso Frosting:
-¾ cup butter
-4 Tbs espresso (or strong coffee)
-4 cups powdered sugar
-½ cup whipping cream

Preheat the oven to 350 degrees. spray a 9×13” pan with baking spray and then line it with parchment paper which overhangs the pan.

Melt the chocolate in a small bowl in the microwave.

In the bowl of a standing mixer, cream together the butter and sugar.

Add the espresso and mix well, and then add the eggs one at a time and whip until fluffy.

Add the melted chocolate to the batter and mix well.

Combine the dry ingredients and chocolate chips in a separate bowl.

Add the dry ingredients to the mixer bowl and combine until you have a thick batter.

Pour the batter into the parchment lined pan and spread evenly.

Bake the brownies at 350 degrees for 50 minutes .

Let the brownies cool completely before frosting them.

While the Brownies are cooling, make the frosting.

For the Espresso Frosting:

Whip together the butter, espresso, powdered sugar and whipping cream until you have a fluffy frosting.

When the brownies are cool, spread the frosting over the top of the brownies in a thick, even layer.

Put the brownies into the freezer to chill for about an hour.

Pull the brownies out by the parchment paper and trim the edges off and slice the brownies into squares or rectangles.

Sprinkle the brownies with colored sugars if desired.

Enjoy!

(I keep these in the refrigerator if they are eaten over the course of a few days, and they freeze really well!)