Ingredients for Espresso Brownie Cake With Kahlua Icing
- 1/4 cup (57g) softened unsalted butter
- 6 ounces (170g) unsweetened chocolate
- 1 1/2 cups (300g) granulated sugar
- Instant Espresso Powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1 tablespoon espresso powder
- 2 cups (240g) powdered sugar
- Kahlua
- Semi Sweet Chocolate Chips
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How to Make Espresso Brownie Cake With Kahlua Icing
- Preheat oven to 350°F (175°C).
- Grease and flour an 8 or 9-inch springform pan (or prepare a square/round pan for spatula slicing).
- **Brownie Cake:**
- Melt 1/2 cup (113g) unsalted butter and 6 ounces (170g) unsweetened chocolate in a saucepan over low heat, stirring until smooth.
- Remove from heat and beat in 1 1/2 cups (300g) granulated sugar, 3 tablespoons espresso powder, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
- Gradually stir in 1 cup (125g) all-purpose flour with a wooden spoon until just combined. Do not overmix.
- Pour batter into prepared pan.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely in the pan for at least 1 hour.
- **Kahlua Icing:**
- In a bowl, cream together 1/4 cup (57g) softened unsalted butter and 1 tablespoon espresso powder.
- Add 2 tablespoons Kahlua liqueur and gradually beat in 2 cups (240g) powdered sugar until light and fluffy.
- Spread icing evenly over the cooled brownie cake.
- Melt 1/2 cup (113g) semi-sweet chocolate chips and drizzle over the icing.
- Chill the cake until the icing is firm (about 30 minutes).
- Carefully remove the pan rim (if using a springform pan) before serving. Slice and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
237g
Fat
110g
Carbs
24g