Coffee Brownie Torte
Coffee enhances the flavor of chocolate; needless to say, this flavor combo is a perfect match. This coffee brownie torte is gooey and soft, and has enough coffee flavor to notice it on your first bite.
Is coffee good for brownies?
Adding coffee to your brownies helps enhance the chocolate flavor. The brownies will have a more intense chocolate flavor, and in this case, the brownies will have a richer texture -because of the added liquid- and a richer flavor -because of the coffee.
How to make Coffee Brownie Torte
The process of making this brownie torte is pretty easy and straight forward. There are a few tips below that you might want to read before making it.
Strat by Pre-heating your oven and preparing a 9-in round cake pan with parchment paper and cocoa powder.
Melt butter and chocolate until smooth. Combine butter and chocolate mix with eggs, sugar, coffee powder, water and vanilla, until well combined. Stir in flour, baking powder and salt and mix until just combined. Fold in chocolate chips and Pour mix into prepared pan. bake for 40-45 minutes
For the topping, combine cream and coffee powder until coffee granules dissolve, and refrigerate. Beat cream cheese and powdered sugar on medium speed until smooth and creamy. If possible switch to a whisk attachment. Add cream with coffee and beat until stiff. Spread over cooled tart and dust with cocoa powder
Tips and Tricks
- After adding the flour mixture, make sure to mix until just combined. Overmixed dough allows more air into the batter, and your torte could end up caving in the middle
- For your topping, make sure your cream cheese is at room temperature to avoid ending with a lumpy topping.
- If you have a stand mixer with a whisk attachment you can use it to beat in the cream and coffee into the cream cheese and sugar, it will help to aerate the topping making it fluffier. Don’t worry if you don’t, just make sure your cream is chilled. Stop beating when your mixture turns with a stiff consistency, and do not over beat or you’ll risk having a runny topping.
- Lastly, make sure your coffee brownie torte is completely chilled before you add your topping! cream cheese and heat do not go well together when trying to achieve a stiff-like consistency.
For more brownie recipes click here! Or follow the links below to see some of my favorites:
Dairy Free Tahini Brownies with Tahini Ganache
Follow me on Instagram and tag #sweetfixbaker to see your amazing creations!
If you make this recipe, please be sure to give it a rating and leave a comment!
Coffee Brownie Torte
- 1/2 Cup unsalted butter
- 4 ounces 113 g unsweetened chocolate, in chunks
- 3 eggs room temperature
- 1 3/4 Cup granulated sugar
- 1/4 Cup instant coffee powder
- 1/4 Cup warm water
- 2 teaspoons vanilla extract
- 1 Cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Cup semi-sweet chocolate chips
- 1/2 Cup heavy whipping cream warm
- 2 teaspoons instant coffee powder
- 8 ounces 1 package cream cheese, softened
- 1 Cup powdered sugar sifted
- 1 teaspoon vanilla extract
- Cocoa powder for garnish optional
- Coffee Brownie
- Pre-heat oven to 350 F. Line the bottom of a 9-in round cake pan with parchment paper and grease and dust the sides with butter and cocoa powder
- Melt butter and chocolate in the microwave for 40 seconds and stir. If necessary microwave additional 15 seconds at a time, stirring after each heating until smooth
- Combine butter and chocolate mix with eggs, sugar, coffee powder, water and vanilla, until well combined. Stir in flour, baking powder and salt. Fold in chocolate chips
- Pour mix into prepared pan and bake for 40-45 min. Toothpick inserted in the middle should come out with smudges and crumbs, but not wet. Remove from oven and let cool completely
- Combine cream and coffee powder until coffee granules dissolve, and refrigerate. It needs to be completely cooled before using
- Beat cream cheese and powdered sugar on medium speed until smooth and creamy (about 1 minute)
- If possible switch to a whisk attachment. Add cream with coffee and beat until stiff
- Spread over cooled tart and dust with cocoa powder. Refrigerate if not serving immediately