Introduction
There are few things more decadent than a perfect brownie, but the “Frosted Coffee Brownie” takes indulgence to an entirely new level. This recipe merges the deep, fudgy texture of a classic dark chocolate brownie with the intense, aromatic kick of espresso, all topped with a silky, rich mocha frosting. This dessert is perfect for those who love their coffee and chocolate equally, offering a sophisticated flavor profile that stands out from simple baked goods. Originating from the desire to create an adult-friendly, deeply satisfying comfort dessert, these brownies are moist, dense, and guaranteed to be a hit at any gathering.
Ingredients
For the Coffee Brownies:
- 170 g (6 ounces) high-quality dark chocolate, chopped
- 115 g (½ cup or 1 stick) unsalted butter
- 200 g (1 cup) granulated sugar
- 50 g (¼ cup) packed light brown sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 90 g (¾ cup) all-purpose flour
- 30 g (¼ cup) unsweetened cocoa powder
- 1 tablespoon instant espresso powder (or instant coffee)
- ½ teaspoon salt
For the Mocha Frosting:
- 115 g (½ cup or 1 stick) unsalted butter, softened
- 300 g (2 ½ cups) powdered sugar (icing sugar), sifted
- 30 g (¼ cup) unsweetened cocoa powder
- 60 ml (¼ cup) strong brewed coffee or espresso, cooled
- 1 teaspoon vanilla extract
Step-by-step Preparation
- Preheat and Prepare: Preheat your oven to 180°C (350°F). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Melt the Base: In a microwave-safe bowl or over a double boiler, melt the chopped dark chocolate and butter together until smooth. Stir in the instant espresso powder until dissolved. Remove from heat and let cool slightly.
- Combine Wet Ingredients: Whisk the granulated and brown sugars into the chocolate mixture. Once incorporated, whisk in the eggs one at a time, followed by the vanilla extract. *Tip: Do not over-whisk the eggs; mixing too vigorously can incorporate too much air, resulting in a cakey, rather than fudgy, brownie.*
- Add Dry Ingredients: Sift the flour, cocoa powder, and salt together in a separate bowl. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix, as this develops the gluten and makes the brownies tough.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes. The edges should look set, but a toothpick inserted into the center should come out with moist, fudgy crumbs (not raw batter). Let the brownies cool completely in the pan before frosting.
- Make the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar and cocoa powder. Alternate mixing in the cooled coffee and vanilla extract until the frosting is smooth, light, and fluffy. If the frosting is too thick, add a tiny bit more coffee; if too thin, add more powdered sugar.
- Frost and Serve: Once the brownies are completely cool (this is essential, or the frosting will melt), spread the mocha frosting evenly over the top. Slice into 16 squares and enjoy!
Nutritional Information
Based on 16 servings, each Frosted Coffee Brownie is estimated to contain approximately 320–350 calories. While high in sugar and fat, dark chocolate provides antioxidants and has been linked to improved mood. This dessert should be enjoyed in moderation as a treat. For those monitoring caffeine intake, note that each square contains a small amount of caffeine from the espresso powder and the coffee in the frosting.
Storage
Store leftover Frosted Coffee Brownies in an airtight container. They can be kept at room temperature for up to 3 days, or refrigerated for up to 1 week. If refrigerated, allow them to come to room temperature before serving for the best, fudgiest texture. Freezing the unfrosted brownies (wrapped tightly) is also an option for up to 3 months.
Conclusion
These Frosted Coffee Brownies are the ideal accompaniment to a quiet evening or a bustling brunch. Serve them alongside a strong espresso or a cold glass of milk for the ultimate pairing. For a delightful variation, try sprinkling a pinch of flaky sea salt over the frosting before it sets, or folding toasted walnuts into the brownie batter for added crunch.