Don’t let the name deceive you—there’s no coffee in these brownies, just a touch of Rockview® Non-Dairy Coffee Creamer to add a unique texture and flavor.
6 Tbsp Rockview® Butter, melted
2/3 cup light brown sugar
1/3 cup unsweetened cocoa
1 egg, slightly beaten
1 tsp. vanilla
1/4 tsp. baking powder
1/4 tsp. baking soda
3/4 cup flour (or gluten-free flour blend)
1/2 cup Rockview® Non-Dairy Coffee Creamer
1 1/2 cups powdered sugar
1 Tbsp Rockview® Butter, softened
3 Tbsp Rockview® Non-Dairy Coffee Creamer
Heat oven to 350° F, and grease a 9-inch square baking pan. Stir sugar and cocoa into melted butter until well blended, then mix in the egg, vanilla, coffee creamer, baking powder, and baking soda. Add flour and mix well. Spread into pan. Bake about 23 minutes or until toothpick comes out clean. Allow brownies to cool. Add all frosting ingredients in a medium bowl, and blend until smooth. Frost brownies once cooled.
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