Brownies with coffee cream

Ingredients:

Brownie:

• 100 g of dark chocolate
• 220 g butter
• 2 cups granulated sugar
• 4 large eggs
• 3 tsp vanilla extract
• 1 and 1/4 cups premium flour

Coffee cream:

• 220 g softened butter
• 5 cups powdered sugar
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 - 3/4 cup brewed coffee, cooled to room temperature

Preparation:

1. Preheat oven to 160°C. Spray the pan with nonstick spray.
   
   For the testPlace the chocolate in a microwave-safe bowl. Melt the chocolate in 30-second bursts, being careful not to burn it. Let the chocolate cool slightly.
   
   In a medium bowl, beat the butter and sugar until creamy. Beat in the eggs. With the mixer on low speed, pour in the chocolate. Add the vanilla extract and mix. Add the flour to the bowl and mix until smooth, but not too long.
2. Pour the batter into the prepared pan. Spread it evenly. Bake for 40-45 minutes, until the center is no longer soft. Cool the brownies completely before frosting.
   
   For the creamIn a large bowl, combine the butter, powdered sugar, cocoa, salt, and vanilla. Mix lightly, then add 1/2 cup of coffee. Beat until the cream is light and fluffy. If it's too thick, add another 1/4 cup of coffee.
   
   Cover the cooled brownies with a thick layer of frosting. Refrigerate until the frosting hardens, then cut the brownies into squares.
   
   From the chef: Can also be served on a plate, topped with coffee ice cream and hot chocolate sauce.