Ingredients
Scale
- 10 tablespoons unsalted butter
- 3/4 cup + 2 tablespoons cocoa powder
- 1 1/4 cups granulated sugar
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup flour
- 1 pint of coffee ice cream melted
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon instant espresso powder
- Cocoa powder for serving
Instructions
- Preheat the oven to 325°F and line an 8-inch square baking dish with parchment paper.
- Melt the butter in a saucepan over medium-low heat without allowing it to brown.
- Remove from heat and stir in cocoa powder and sugar until well combined, even if it appears grainy.
- Add vanilla and salt, stirring for about a minute to cool the mixture slightly.
- Whisk in eggs one at a time until fully blended, then stir in flour thoroughly (about 50 strokes).
- Spread the brownie mixture evenly in the pan and bake for 25-29 minutes, until dry and shiny on top and a toothpick comes out with moist crumbs.
- Allow the brownies to cool completely while melting the ice cream and softening cream cheese.
- Combine melted coffee ice cream, cream cheese, powdered sugar, and espresso powder in a bowl and beat until fluffy.
- Spread the mixture over the cooled brownies and chill for at least one hour or overnight. Dust with cocoa powder before cutting into squares and serving.
Notes
Make sure the butter doesn’t brown while melting for the best flavor.
You can prepare the topping the day before and keep it in the fridge overnight for extra convenience.
Feel free to switch the coffee ice cream with another flavor if you prefer something different.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.