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Frosted Coffee Brownies

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These frosted coffee brownies combine rich chocolate and bold espresso for a fudgy, decadent treat topped with a creamy mocha frosting. Quick and easy to make, they’re perfect for coffee lovers and chocolate fans alike.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon (6g) instant espresso powder
  • 3/4 cup (90g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder (Dutch-process or natural)
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (85g) semi-sweet chocolate chips (optional)
  • For the Frosting:
  • 1/4 cup (60g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 2 tablespoons (12g) unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • 2–3 tablespoons (30-45ml) milk or heavy cream
  • 1/2 teaspoon pure vanilla extract (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving overhang on the sides. Lightly grease the paper.
  2. In a medium bowl, microwave 1/2 cup butter until just melted. Whisk in granulated sugar and brown sugar until glossy and combined.
  3. Whisk in eggs and vanilla extract until the batter is thick and pale. Do not overmix.
  4. Stir in instant espresso powder until fully dissolved.
  5. Sift together flour, cocoa powder, salt, and baking powder over the bowl. Gently fold with a spatula until just combined.
  6. Fold in chocolate chips, if using.
  7. Spread batter evenly into prepared pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Place pan on a wire rack and let brownies cool completely (at least 1 hour).
  9. For the frosting: In a small bowl, dissolve espresso powder in 2 tablespoons milk or cream. In another bowl, beat softened butter until smooth. Gradually add powdered sugar and cocoa powder, beating until fluffy. Beat in coffee-milk mixture, vanilla, and a pinch of salt. Add more milk if needed for spreadable texture.
  10. Spread frosting over cooled brownies. Use parchment overhang to lift brownies out, place on a cutting board, and cut into 16 squares. Wipe knife between cuts for clean slices.

Notes

For gluten-free brownies, substitute all-purpose flour with a 1-to-1 gluten-free blend. To make dairy-free, use coconut oil instead of butter and dairy-free milk for the frosting. Do not overbake for fudgy texture. Cool brownies completely before frosting for clean layers. Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Brownies can be frozen for up to 2 months.

Nutrition

Keywords: coffee brownies, frosted brownies, mocha brownies, easy brownies, espresso brownies, chocolate dessert, fudgy brownies, homemade brownies, coffee dessert, potluck dessert

Find it online: https://bitefuljoy.com/frosted-coffee-brownies-recipe-best-easy-dessert-to-try-now/