There’s something truly magical about the combination of deep, dark chocolate and rich, aromatic coffee. These Frosted Coffee Brownies are the perfect celebration of that pairing, intensely fudgy brownies with a bold coffee flavor, topped with a creamy, dreamy mocha frosting that melts in your mouth. They are a truly decadent treat for any occasion.
My sister Jennifer is the true coffee lover in our family. These brownies were born on a rainy afternoon in our kitchen, a perfect blend of her passion for a good brew and my love for chocolate. The rich aroma of Dad’s coffee always takes me back to that simple, happy day.
A Few Reasons You’ll Fall in Love with These Brownies
- Deep Coffee Flavor: Using strongly brewed coffee in both the batter and the frosting ensures a rich, authentic coffee taste that complements the chocolate perfectly.
- Ultra Fudgy Texture: The key to these fudgy brownies is minimal mixing once the dry ingredients are added. This prevents excess air from forming, keeping them dense and moist.
- Creamy Mocha Frosting: The brownie frosting is light, fluffy, and packed with a gentle coffee kick, making it the ideal topping for the rich brownie base.
- Perfect for Any Occasion: Whether you need a comforting treat, a potluck favorite, or one of many delightful coffee desserts to share, this coffee brownies recipe is a guaranteed crowd-pleaser.
What You’ll Need From Your Pantry
For the Brownies:
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons brewed strong coffee (or 1 teaspoon instant espresso powder dissolved in 2 tbsp hot water)
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
For the Frosting:
- 4 tablespoons unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tablespoon cocoa powder
- 2 tablespoons brewed coffee (cooled)
- ½ teaspoon vanilla extract
The Tools That Make It Easy
A Trusty 8×8-inch Pan
My 8×8-inch pan is my secret for ensuring these brownies are perfectly thick and fudgy every single time.
A Little Parchment Paper Trick
I always recommend using parchment paper with an overhang; it makes lifting the cooled brownies out for slicing an absolute breeze.
Bringing the Brownies to Life, Step by Step
The First Cozy Step: Warming the Kitchen
First things first, let’s get the oven preheating to 350°F (175°C). I always line my 8×8-inch pan with parchment paper, leaving a little overhang. It’s my favorite trick for lifting them out cleanly later on!
The Heart of the Batter: Whisking to a Gloss
In a good-sized bowl, whisk together the melted butter and sugars until everything is smooth and wonderful. Then, add your eggs, vanilla, and strong coffee. Keep whisking until the mixture looks beautifully glossy.
The Secret to Fudginess: Folding with Care
Now, sift the flour, cocoa powder, and salt directly into the wet ingredients. Fold everything gently with a spatula just until you can’t see any more streaks of flour. Remember, a light hand is the secret to a perfect fudgy texture!
A Little Patience: Baking and Cooling
Pour that lovely batter into your prepared pan and smooth the top. Bake for 25–28 minutes, until the center is just set. It’s so important to let them cool completely in the pan before you even think about frosting them.
The Crowning Glory: Whipping Up the Frosting
While the brownies cool, let’s make that delicious mocha frosting. In a bowl, beat the softened butter until it’s nice and creamy. Add the powdered sugar and cocoa powder, then mix in the cooled coffee and vanilla until it’s light and fluffy.
The Final Flourish: A Frosting and a Chill
Once the brownies are completely cool, spread the frosting evenly over the top. For the neatest slices, I like to pop the pan into the refrigerator for 20 minutes to let the frosting set before cutting.
A Quick Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands used.
For a Slightly Lighter Touch
- Reduce the Sugar: You can slightly reduce the granulated and brown sugar for a less sweet, but still delicious, brownie.
- Use Whole Wheat Flour: For a bit of extra fiber, try substituting half of the all-purpose flour with whole wheat pastry flour.
- Applesauce Swap: To lower the fat content, you can replace a portion of the melted butter in the brownie batter with an equal amount of unsweetened applesauce.
How We Love to Serve Them
- A La Mode: There’s nothing better than a warm coffee brownie served with a generous scoop of vanilla bean ice cream.
- With a Dusting: For an elegant touch, dust the top of the frosted coffee brownies with a little extra unsweetened cocoa powder or finely grated chocolate.
- Caramel Drizzle: A light drizzle of salted caramel sauce over the top of the frosting adds another layer of decadent flavor that pairs beautifully with the coffee.
A Gentle Word of Advice
- On Overmixing: Mixing too much after adding the flour will develop the gluten and result in cakey, rather than fudgy, brownies. Fold just until combined.
- On Frosting: Spreading the frosting on warm brownies will cause it to melt and become runny. Patience is key, wait until they are completely cool!
- On the Coffee: The coffee flavor is central to this recipe. Using a weak brew will result in a less pronounced coffee taste, so make it strong for the best results.
Keeping Them Fresh for Later
These Frosted Coffee Brownies can be stored in an airtight container at room temperature for up to 3 days. If you prefer them chilled, they will keep well in the refrigerator for up to a week. For longer storage, you can freeze the unfrosted brownies for up to 3 months.
From My Kitchen to Yours
There is so much love baked into these brownies. They are more than just a dessert; they are a reminder of family, laughter, and the simple joy of creating something wonderful together. I hope this recipe brings as much warmth and happiness to your kitchen as it has to mine. May you create your own sweet memories with every fudgy bite.
Your Questions, Answered with Love
Can I use instant coffee instead of brewed?
Yes, absolutely! The recipe notes mention that you can dissolve 1 teaspoon of instant espresso powder in 2 tablespoons of hot water as a substitute for the brewed coffee in the brownie batter. You can do the same for the frosting.
What should I do if my frosting is too thick or thin?
If your frosting is too thick, you can add more cooled coffee, a teaspoon at a time, until it reaches a spreadable consistency. If it’s too thin, simply add a bit more powdered sugar, a tablespoon at a time, until it thickens up.
Could I double this recipe for a crowd?
Yes, you can easily double this recipe. Just be sure to bake it in a 9×13-inch pan and adjust the baking time accordingly, likely adding about 5-10 more minutes. Keep an eye on it to ensure the center is just set.
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Frosted Coffee Brownies
- Total Time: 43 minutes
- Yield: 16 brownies 1x
Description
Intensely fudgy brownies with a bold coffee flavor, topped with a creamy mocha frosting that melts in your mouth.
Ingredients
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons brewed strong coffee (or 1 teaspoon instant espresso powder dissolved in 2 tbsp hot water)
- ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- For the Frosting:
- 4 tablespoons unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 tablespoon cocoa powder
- 2 tablespoons brewed coffee (cooled)
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang for easy lifting.
- Whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs, vanilla, and strong coffee; whisk until glossy.
- Sift flour, cocoa powder, and salt into wet ingredients. Fold gently until no flour streaks remain.
- Pour batter into prepared pan, smooth the top, and bake for 25–28 minutes until center is just set. Cool completely before frosting.
- For frosting, beat softened butter until creamy. Add powdered sugar and cocoa powder, then mix in cooled coffee and vanilla until light and fluffy.
- Spread frosting evenly over cooled brownies. Chill for 20 minutes before slicing for clean cuts.
Notes
Use strong brewed coffee for a bold flavor. Don’t overmix the batter to keep brownies fudgy. Wait until brownies are completely cool before frosting.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 230
- Sugar: 22g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: coffee brownies, mocha frosting, fudgy brownies, chocolate dessert