Coffee Toffee Brownies
Super fudgy brownies topped with a creamy coffee buttercream frosting, rich chocolate ganache, and crunchy bits of Heath toffee!
Ingredients
Brownies:
- ½ cup unsalted butter
- ½ cup cocoa powder
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- ¾ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
Espresso Buttercream:
- 3 Tablespoons heavy cream
- 1 teaspoon instant espresso powder
- ½ cup unsalted butter, softened
- 2 ¼ cup confectioners sugar
- 1 teaspoon vanilla
Ganache:
- 4 ounces semi-sweet chocolate chips
- ½ cup heavy cream
- ½ cup Heath toffee bits
Instructions
Make the Brownies:
- Preheat the oven to 350ºF and line an 8-inch square baking dish with parchment paper. Spray with nonstick cooking spray.
- In a medium saucepan over medium heat, melt the butter. Remove from the heat and stir in the cocoa powder until smooth and glossy. Whisk in both sugars. Add the eggs and vanilla, stirring until fully incorporated. Switch to a wooden spoon and stir in the flour, salt, and baking soda.
- Pour batter into the prepared baking dish and bake for 25-28 minutes. Remove from the oven and allow to cool completely.
Make the Buttercream:
- Combine the heavy cream and espresso powder in a small bowl; set aside.
- Using a stand mixer fitted with a paddle attachment, beat the butter until smooth and creamy. Add the powdered sugar, a cup at a time, and continue beating until full incorporated.
- Add the vanilla and heavy cream-espresso mixture, and continue beating the buttercream until light and fluffy, about 1 minute. Spread evenly onto the cooled brownies.
Make the Ganache:
- Place chocolate chips in a medium bowl; set aside. Pour heavy cream into a small saucepan and heat on the stove over medium-high heat. Once it starts to simmer, immediately pour the hot cream over the chocolate chips. Cover the bowl with plastic wrap, and allow to sit for 5 minutes. Remove plastic wrap, and stir until smooth. Allow ganache to cool to room temperature before pouring on top of the frosted brownies.
- Once cooled enough, spread the ganache evenly on top of the brownies. Sprinkle the chopped Heath toffee bits on top. Refrigerate for at least 30 minutes to allow the layers to set up.
- Slice into squares, serve, and enjoy! Brownies will stay fresh sealed tightly in a plastic container in the refrigerator for up to 1 week.