Description
Delight in these rich and fudgy Coffee Brownies with Mocha Frosting, combining the bold flavors of espresso with decadent chocolate. Perfectly moist and topped with a creamy mocha frosting, these brownies are an irresistible treat for coffee and chocolate lovers alike.
Ingredients
Scale
For the brownies:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee or espresso powder
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the mocha frosting:
- 2 tablespoons unsalted butter, softened
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon instant coffee or espresso powder
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F. Lightly grease or line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure even baking.
- Mix wet ingredients: In a mixing bowl, whisk together the melted butter and granulated sugar until fully combined and smooth. Beat in the eggs, vanilla extract, and instant coffee or espresso powder until the mixture is uniform.
- Add dry ingredients: Stir in the unsweetened cocoa powder, all-purpose flour, salt, and baking powder into the wet ingredients. Mix until the batter is thick, glossy, and fully incorporated without any flour streaks.
- Bake the brownies: Spread the batter evenly into the prepared baking pan. Bake for 20–24 minutes, or until a toothpick inserted into the center comes out with moist crumbs, indicating fudgy texture. Remove from oven and allow to cool completely before frosting.
- Prepare mocha frosting: Beat the softened butter in a separate bowl until creamy. Add the unsweetened cocoa powder and instant coffee or espresso powder and mix well. Gradually add the powdered sugar alternating with 1 tablespoon of milk or heavy cream at a time, stirring until the frosting reaches a smooth and spreadable consistency. Stir in vanilla extract.
- Frost and serve: Spread the mocha frosting evenly over the cooled brownies. Using a sharp knife, slice into 9 to 12 squares and serve. Enjoy this perfect balance of coffee and chocolate!
Notes
- For a stronger coffee flavor, increase the amount of instant coffee or espresso powder used in both the batter and frosting.
- Store the brownies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Refrigerate the brownies if you prefer a firmer texture; bring to room temperature before serving for best flavor.
