Brownies with Community® Coffee–Caramel Frosting

Brownies with Community® Coffee–Caramel Frosting
Yields 24
Write a review
  1. 1 1/2 cups unsalted butter, cubed
  2. 1 (4-ounce) bar semisweet chocolate, chopped
  3. 1 1/2 cups granulated sugar
  4. 1 cup firmly packed light brown sugar
  5. 4 large eggs
  6. 1/4 cup double-strength brewed Community® coffee Dark Roast, room temperature
  7. 1 1/2 cups all-purpose flour
  8. 3/4 cup unsweetened cocoa powder
  9. 2 tablespoons finely ground Community® coffee Dark Roast
  10. 1 teaspoon baking powder
  11. 1/4 teaspoon salt
  12. 1 cup toffee bits
  13. Community® Coffee–Caramel Frosting (recipe follows)
  14. Garnish: chocolate-covered espresso beans
  1. Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour. Line pan with parchment paper, allowing excess to extend over sides of pan; spray parchment with baking spray.
  2. In a large microwave-safe bowl, combine butter and chocolate. Microwave on high in 30-second intervals, stirring between each, until chocolate is melted and smooth. Whisk in granulated sugar and brown sugar until combined. Add eggs, one at a time, whisking until combined after each addition. Whisk in brewed coffee until combined.
  3. In a medium bowl, whisk together flour, cocoa, ground coffee, baking powder, and salt; gradually add flour mixture to chocolate mixture, whisking until smooth. Stir in toffee bits just until combined. Spread batter into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool completely in pan.
  5. Spread Community® Coffee–Caramel Frosting over brownies. Refrigerate for 1 to 2 hours before serving. Using excess parchment as handles, lift frosted brownies out of pan, and cut into squares. Garnish each with a chocolate-covered espresso bean, if desired. Store in an airtight container in refrigerator for up to 3 days.
Louisiana Cookin
Community® Coffee–Caramel Frosting
Write a review
  1. 6 ounces cream cheese, softened
  2. 2 tablespoons unsalted butter, softened
  3. 5 tablespoons hot caramel topping*
  4. 3 tablespoons double-strength brewed Community® coffee Dark Roast, room temperature
  5. 3 1/2 cups confectioners’ sugar
  1. In a medium bowl, beat cream cheese and butter with a mixer at medium speed until creamy. Add caramel topping and coffee, and beat until well combined. Gradually beat in confectioners’ sugar until smooth.
  1. *We used Smucker’s Hot Caramel Topping.
Louisiana Cookin


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.