What is better than chocolate, well more chocolate of course. These double chocolate coffee brownies with nutella frosting are just the ultimate buzz for anyone who loves a good brownie (and who doesn’t), coffee, chocolate and Nutella. It’s a win, win situation all round. These really are the best chocolate brownies I’ve ever made.
It was my daughter Idgy’s 22nd birthday yesterday so of course I had to bake a cake. Over the years there have been all sorts of birthday cakes, from her favourite red velvet cake to chocolate cake and even one shaped as a dinosaur many years ago.
Her favourite sweet treats are brownies. She loves her coffee and is addicted to Nutella. Well it just had to be bundled together into this totally decadent dessert – my chocolate and coffee brownies with nutella fudge frosting. Oh and these are double chocolate too. Meaning I’ve used both milk chocolate and dark chocolate too. A double whammy on the chocolate brownie front.
Ingredients for brownies
I love baking brownies.Brownies are easy to make and you can add all sorts of goodie into them. The ingredients for these double chocolate coffee brownies are really simple.
Its dark/plain chocolate, milk chocolate, butter, eggs, sugar, instant coffee, plain (all purpose) flour, baking powder, salt and cocoa powder. That’s it for the ingredients for making brownies.
How to make brownies
Making brownies is really easy. First you want to melt the chocolate along with the butter. Now you can do this in a microwave if you have one (I haven’t) or do it in a glass or metal bowl over a pan of barely simmering water. This is really quick. Just give it a stir to make sure everything is combined.
Whisk the eggs and sugar together until they are light and frothy and about double the size they were when you started.
the perfect double chocolate coffee brownies
Now add the melted chocolate/butter combo into the egg and sugar bowl and gently mix together. Sift the cocoa, flour, baking powder and salt into the same bowl. I always like to sieve my dry ingredients. This avoids any nasty lumps and bumps and also ensures that the dry ingredients are well combined before they even get into that bowl.
Bring everything together gently. Do not rush in with the electric whisk here. Just fold and turn, fold and turn. You want to combine your brownie ingredients without overdoing it and toughening it all up.
What baking tins for baking brownies?
For this double chocolate coffee brownies recipe I have used a 22 x 22cm square baking tin with a loose base. This ensured I got a nice deep brownie. Line the base of your baking tin with baking parchment and grease the sides.
Spoon in the brownie batter and bake in a preheated oven at 180C for about 25-30 minutes.
When you take your chocolate brownies out of the oven allow them to cool in the tin. Then release them and let them sit on a wire rack until completely cool before you start that all important frosting.
Of course you could just serve these double chocolate coffee brownies as they are or maybe with just a simple dusting of icing sugar. But why leave it at that. Let’s get frosting!
Double chocolate coffee brownies – The Frosting!
Don’t you just love frosting? How I remember always wanting to lick out the bowl when my Mum iced cakes all those years ago. The sweetness of creamy frostings for me far outdoes normal icing.
I love this rich and luxurious fudge frosting. Adding Nutella into the mix just makes it even more decadent. This whole recipe is all about doubling things up, it’s double chocolate brownies, it’s chocolate in the fudge frosting and it’s even more chocolate in the Nutella. Do you think I have enough chocolate in here? I do!
Nutella fudge frosting
There is butter, cocoa, chocolate, icing sugar and Nutella in this fudge frosting. There might also be a few calories in there too. But hey ho, this was for a birthday cake so quite honestly I couldn’t care less.
As with making any fudge frosting this was just a case of melting the chocolate. Beating the butter and icing sugar together then adding the melted chocolate and the cocoa powder. Finally beat in that Nutella. The Nutella acts as milk usually would in a fudge frosting. It loosens things up a bit. If your fudge frosting is too firm then by all means add a dash of milk too.
Slather the fudge frosting over your double chocolate coffee brownies nice and thick. Swirl it about a bit. Now lick the bowl, you know you want to!
How to decorate these brownies
I’ve kept things simple here. Using some edible dried rose petals sprinkled over the frosted brownies and yet more melted chocolate. Did I mention that there was rather a lot of chocolate in this recipe for double chocolate coffee brownies with their Nutella fudge frosting. Oh yes, there is chocolate and more chocolate. Can there ever be enough chocolate.
How to serve these brownies
As this was for a birthday cake we had ours with double cream poured over. You could of course serve these chocolate brownies with a scoop of rich vanilla or chocolate ice-cream. Just in case there isn’t enough sweetness in there already. Or just serve them with a good cup of coffee to bring out the coffee already in these brownies.
How Many brownies does this recipe make?
I got the grand total of 19 double chocolate coffee brownies from this recipe. If you were having a party you could even cut these bar shapes in half so that they were squares. This brownie recipe is seriously rich and luxurious. A little goes a long way. So serving it as small squares would be perfect for a party.
How long will these brownies keep?
They will keep in a sealed box of tin for 3 or 4 days max really. Can you freeze brownies? Yes. But I would freeze the brownies before I frosted them. Just wrap in cling film then pop into a freezer proof bag and label. Store in the freezer for up to a month. Defrost completely then make the Nutella fudge frosting and you’re good to go.
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Double Chocolate Coffee Brownies With Nutella Fudge Frosting
- 100 g unsalted butter
- 100 g milk chocolate
- 100 g dark chocolate 70% cocoa solids
- 4 large eggs
- 250 g caster sugar
- 100 g plain flour
- 1 tsp baking powder
- 30 g cocoa powder
- 2 tbsp coffee instant coffee
- 1 pinch salt
- 100 g milk chocolate
- 150 g butter
- 400 g icing sugar
- 2 tbsp cocoa powder
- 3 tbsp Nutella
- 50 g dark chocolate
- 1 tbsp edible dried rose petals
- Preheat oven to 180C and grease and line a square baking tin 22 x 22cm
- Melt the chocolate and butter together either in the microwave or in a bowl set above a pan of lightly simmering water
- whisk the eggs along with the sugar till light and fluffly and doubled in size
- add the melted chocolate mix to the eggs and sift in the flour, baking powder, cocoa and salt
- fold gently, turn and fold to combine. Do not over do this, be gentle
- Spoon into baking tin and bake for 25-30 minutes till it cracks on top and bounces back when pressed lightly
- cool in the tin for 10 minutes then remove and cool completely on a wire rack
- Melt the chocolate as above
- Beat the butter and icing sugar and add the melted chocolate, cocoa powder and nutella. Add milk if too thick or more icing sugar if too loose for your liking
- slather on to the brownie base and cut like a noughts and crosses board. Two lines vertical and two horizontal. Then cut again horizontally to get 18 bars. You could cut again to get smaller cubes
- Melt more chocolate and drizzle over the cakes
- sprinkle with edible dried rose petals