Frosted Coffee Brownies: The Ultimate Mocha Treat

Introduction

The marriage of rich, dark chocolate and robust coffee creates one of the world’s most beloved flavor profiles: mocha. Our Frosted Coffee Brownies take this classic combination to decadent new heights. These aren’t just brownies with a splash of coffee—they are intensely fudgy, deeply flavored squares infused with espresso powder in the base and crowned with a silky, aromatic coffee buttercream frosting. Originating from a desire to elevate the standard bake sale brownie, this recipe is guaranteed to satisfy the most serious coffee enthusiast and chocolate lover alike. They are the perfect centerpiece for a brunch or an indulgent evening dessert.

Ingredients

For the Brownies:

170 g (6 oz) Unsalted Butter, melted
200 g (1 cup) Granulated Sugar
100 g (½ cup) Packed Light Brown Sugar
3 large Eggs
1 teaspoon Vanilla Extract
120 g (¾ cup) All-Purpose Flour
60 g (½ cup) Unsweetened Cocoa Powder (Dutch process recommended)
1 tablespoon Espresso Powder (or instant coffee granules)
½ teaspoon Salt

For the Coffee Frosting:

115 g (½ cup or 1 stick) Unsalted Butter, softened
360 g (3 cups) Powdered Sugar (Icing Sugar), sifted
2 tablespoons Strong Brewed Coffee or Espresso, cooled
1 teaspoon Vanilla Extract

Step-by-step Preparation

**Preheat and Prep:** Preheat your oven to 180°C (350°F). Line a 20×20 cm (8×8 inch) metal baking pan with parchment paper, leaving an overhang on two sides for easy removal. *Tip: For thinner brownies, use a 9×13 inch pan and reduce baking time slightly.*
**Mix Wet Ingredients:** In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined. Whisk in the eggs one at a time, followed by the vanilla extract. Continue whisking vigorously for about 30 seconds until the mixture thickens slightly and looks glossy (this creates that desirable fudgy top crust).
**Add Dry Ingredients:** In a separate medium bowl, whisk together the flour, cocoa powder, espresso powder, and salt. Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Mix only until just combined; do not overmix, as this develops gluten and can lead to cakey brownies.
**Bake:** Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes. The brownies are done when a toothpick inserted near the edge comes out clean, but the center still has moist crumbs attached. Cool completely in the pan before frosting (at least 2 hours).
**Prepare the Frosting:** While the brownies cool, beat the softened butter in a stand mixer until light and fluffy. Gradually add the sifted powdered sugar, alternating with the cooled coffee and vanilla extract, until the frosting is smooth and spreadable. If the frosting is too thick, add a few drops more coffee; if too thin, add more powdered sugar.
**Frost and Serve:** Once the brownies are completely cool, lift them out of the pan using the parchment paper overhang. Spread the coffee frosting evenly over the top, slice into 16 squares, and serve.

Nutritional Information

Due to the rich butter and sugar content in both the brownie and the frosting, these are an indulgent treat. Per serving (assuming 16 squares), the estimated calorie count is approximately 280–320 calories. They are high in carbohydrates and saturated fats. While they offer minimal vitamins, the cocoa powder provides antioxidants, and the caffeine offers a noticeable energy boost.

Storage

Store Frosted Coffee Brownies in an airtight container at room temperature for up to 3 days, or refrigerated for up to 7 days. If refrigerated, allow them to come back to room temperature for 15 minutes before serving for the best texture. Brownies can also be frozen (unfrosted) for up to 3 months; thaw overnight in the refrigerator before frosting.

Conclusion

These Frosted Coffee Brownies are a showstopper—the intense coffee flavor truly cuts through the sweetness, providing balance and depth. For serving, try sprinkling a pinch of flaky sea salt over the frosting just before cutting to enhance the chocolate notes. For variations, you can mix in 1 cup of chocolate chips or walnuts into the batter, or swap the coffee frosting for a simple dark chocolate ganache if you prefer a less sweet topping. Enjoy the perfect bite of coffee-infused bliss!