Kahlúa Coffee Brownies
 
Makes 9 brownies
Ingredients
  • ¾ cup (150 grams) granulated sugar
  • ¾ cup (72 grams) Dutch process cocoa powder
  • ½ cup (110 grams) firmly packed light brown sugar
  • 2½ tablespoons (15 grams) dark-roast instant coffee granules
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (113 grams) unsalted butter, melted and slightly cooled
  • 1 teaspoon (5 grams) Kahlúa
  • ½ teaspoon (2 grams) vanilla extract
  • 2 large eggs (100 grams), room temperature
  • ⅓ cup (42 grams) all-purpose flour
  • Coffee Biscoff Buttercream (recipe follows)
  • Kahlúa Coffee Ganache (recipe follows)
  • Garnish: crushed Biscoff cookies, flaked sea salt
Instructions
  1. Preheat oven to 325°F (170°C). Butter an 8-inch square baking pan; line pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, whisk together granulated sugar, cocoa, brown sugar, coffee, and kosher salt. Gradually add melted butter, whisking just until combined. (Mixture will be thick.) Whisk in Kahlúa and vanilla. Add eggs, one at a time, whisking well after each addition. Fold in flour just until combined. Spread batter into prepared pan.
  3. Bake until a wooden pick inserted in center comes out with just a few moist crumbs, 25 to 30 minutes. Let cool completely in pan.
  4. Spread Coffee Biscoff Buttercream onto cooled brownie. Freeze until set, about 15 minutes. Remove from freezer, and let stand at room temperature for 15 minutes.
  5. Pour Kahlúa Coffee Ganache over Coffee Biscoff Buttercream; smooth and swirl into an even layer. Garnish with crushed cookies and sea salt, if desired. Freeze until layers are firm, 45 to 60 minutes.
  6. Using excess parchment as handles, remove from pan. Trim about ⅛ inch off edges with a hot, dry knife for a cleaner look, if desired. Cut into 9 brownies.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/kahlua-coffee-brownies/