Go Back
–+ servings
Coffee Brownies: Mocha Frosting

Indulgent Coffee Brownies with Silky Mocha Frosting

These Coffee Brownies with Mocha Frosting are intensely fudgy and provide a perfect pick-me-up for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 0.5 cups Unsalted Butter can substitute for salted butter
  • 1 cups Granulated Sugar creates a shiny top
  • 2 large Eggs at room temperature
  • 1 teaspoon Vanilla Extract
  • 0.5 cups Unsweetened Cocoa Powder sift to avoid clumps
  • 2 tablespoons Instant Espresso Powder can substitute with instant coffee
  • 0.5 cups All-Purpose Flour properly measured
  • 0.25 teaspoon Baking Powder a small amount
  • 0.25 teaspoon Salt balances sweetness
  • 0.5 cups Semi-Sweet Chocolate Chips for gooey chocolate pockets
For the Mocha Frosting
  • 0.25 cups Unsalted Butter for creamy base
  • 1.5 cups Powdered Sugar sweetens and thickens
  • 3 tablespoons Unsweetened Cocoa Powder
  • 1 tablespoon Strong Brewed Coffee brew strong
  • 0.5 teaspoon Vanilla Extract
  • 1 pinch Salt to balance sweetness

Equipment

  • 8x8-inch baking pan
  • mixing bowls
  • Whisk

Method
 

Preparation and Baking
  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. In a medium bowl, whisk together 0.5 cups of all-purpose flour, 0.33 cups of unsweetened cocoa powder, 0.25 teaspoons of baking powder, and 0.25 teaspoons of salt.
  3. Melt 0.5 cups of unsalted butter and whisk in 1 cup of granulated sugar for 2-3 minutes until smooth. Add 2 large eggs and 1 teaspoon of vanilla extract, mixing well.
  4. Stir in 2 tablespoons of instant espresso powder until blended.
  5. Gently fold the dry ingredients into the wet ingredients until just combined, then fold in 0.5 cups of semi-sweet chocolate chips.
  6. Spread the batter evenly in the prepared pan and bake for 25-30 minutes.
  7. Allow the brownies to cool completely in the pan on a wire rack for about 30 minutes before frosting.
Frosting
  1. In a mixing bowl, beat together 0.25 cups of unsalted butter, 1.5 cups of powdered sugar, 3 tablespoons of unsweetened cocoa powder, 1 tablespoon of strong brewed coffee, 0.5 teaspoons of vanilla extract, and a pinch of salt until fluffy.
  2. Spread the mocha frosting generously over the cooled brownies and let set for about 10 minutes.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Using room temperature eggs and avoiding overmixing is essential for achieving the fudgiest brownies. Store them at room temperature for up to 4 days, or refrigerate for up to a week.

Tried this recipe?

Let us know how it was!