Chocolate Brownie Recipe with Coffee Cream Filling (2024)

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Looking for the best chocolate brownie recipe? These layered brownies feature a coffee frosting with homemade ganache. This rich and creamy dessert is simply perfection.

Scroll to bottom for printable recipe card.

Chocolate Brownie Recipe with Coffee Cream Filling

Do the Brownies Need to Cool Before Layering?

When you are adding each layer, you want to make sure you are letting the layer before cool. If the layers are not cool, it will cause the next layer to melt and not set correctly. For best results, let it cool even if it does that more time to make them.

How to Store these Chocolate Brownie Recipe

Once these brownies are done, you want to store them in an airtight container of a freezer bag. This will keep them fresh and helps them not to go stale and hard. If you will not finish the chocolate brownies before they go bad, you can also freeze them. If you want to freeze these brownies, you will need to freeze the brownies on a plate or a cookie sheet. Once the brownies are frozen, you can move them to an airtight container or freezer bag. This way, the chocolate ganache does not get stuck on the other brownies. When you are ready to thaw the brownies, you can remove as many or as few as you want at the time.

Can These Be Made Ahead of Time?

If you want to make these brownies for a special party, you can make them the day before. The brownies will last up to a week once they are made and stored properly. Be sure to keep the brownies wrapped well so that they stay fresh.

Ingredients for Brownies

• Butter
• Unsweetened chocolate
• Eggs
• Sugar
• Vanilla extract
• All purpose flour
• Baking soda

Ingredients for Coffee Frosting

• Heavy whipping cream
• Instant coffee granules
• Butter
• Confectioner’s sugar

Ingredients for Homemade Ganache

• Semi sweet chocolate chips
• Heavy whipping cream

How to Make Layered Chocolate Brownie Recipe

1. Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
2. In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
3. In a large bowl, whisk together eggs, sugar and vanilla extract. Add chocolate mixture and stir until smooth. Add flour and baking soda and stir until just combined and no streaks of dry ingredients remain.
4. Spread into prepared baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
5. For the filling, in a small bowl combine cream and coffee granules. Stir until the coffee is dissolved.
6. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and confectioners sugar until light and fluffy. Beat in coffee mixture. Spread over brownies.
7. For the chocolate ganache, in a small saucepan over low heat combine chocolate and heavy cream. Cook and stir until chocolate is melted and mixture is thickened. Cool slightly. Carefully spread over filling. Let chocolate gancahe set up completely before cutting.

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Want More Brownie Recipes?

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