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Mocha Fudge Brownies with Easy Espresso Buttercream Frosting

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These decadent mocha fudge brownies feature a rich, fudgy chocolate base enhanced with espresso, topped with a cloud-like whipped espresso buttercream frosting. Perfect for any occasion, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 cup (226g) unsalted butter (plus extra for greasing)
  • 8 oz (225g) high-quality bittersweet chocolate, chopped
  • 1 1/4 cups (250g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 4 large eggs, room temperature
  • 1 tablespoon brewed espresso (or strong coffee, cooled)
  • 1 tablespoon instant espresso powder
  • 1 cup (120g) all-purpose flour (can use gluten-free 1:1 blend)
  • 1/2 cup (50g) unsweetened cocoa powder (Dutch-process preferred)
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (170g) unsalted butter, room temperature (for frosting)
  • 2 tablespoons brewed espresso (or strong coffee, cooled to room temp, for frosting)
  • 2 teaspoons instant espresso powder (for frosting)
  • 2 1/2 cups (310g) powdered sugar, sifted (for frosting)
  • 1/4 teaspoon fine sea salt (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 2 tablespoons heavy cream or milk (add more as needed for texture, for frosting)
  • Chocolate shavings or curls (optional garnish)
  • Cocoa powder, for dusting (optional garnish)
  • Espresso beans, for decoration (optional garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides. Lightly butter or spray the parchment and sides.
  2. In a heatproof bowl, combine 1 cup unsalted butter and 8 oz chopped bittersweet chocolate. Melt over a double boiler, stirring until smooth (about 3–4 minutes), or microwave in 30-second bursts. Let cool for 5 minutes.
  3. In a large bowl, whisk together granulated sugar, brown sugar, and eggs until pale and thick (about 2 minutes). Stir in brewed espresso, instant espresso powder, and vanilla extract.
  4. Slowly pour the melted chocolate-butter mixture into the egg mixture while whisking constantly. Whisk until fully combined and glossy.
  5. Sift together flour, cocoa powder, and sea salt. Gently fold into the wet ingredients with a rubber spatula until just combined. Fold in any optional mix-ins now.
  6. Pour batter into prepared pan and smooth the top. Bake for 32–38 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Transfer pan to a wire rack and cool completely (at least 1 hour) before frosting.
  8. For the buttercream: In a mixing bowl, beat 3/4 cup unsalted butter until creamy and pale (about 2 minutes). Add instant espresso powder, brewed espresso, and vanilla extract; beat to combine.
  9. Gradually add powdered sugar, beating on low until incorporated. Add salt and heavy cream. Increase speed and whip for 2–3 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar as needed.
  10. Once brownies are cool, lift from pan using parchment. Spread espresso buttercream evenly over brownies. Garnish with chocolate shavings, cocoa powder, or espresso beans if desired.
  11. Slice into 16 squares, wiping the knife between cuts for clean edges. Serve at room temperature.

Notes

For gluten-free brownies, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and plant-based milk. Don’t overbake—brownies should be fudgy with moist crumbs. Let brownies cool completely before frosting to prevent melting. Add-ins like chocolate chips or nuts can be folded into the batter. Brownies taste even better the next day as flavors deepen.

Nutrition

Keywords: mocha brownies, fudge brownies, espresso buttercream, chocolate coffee dessert, easy brownies, homemade brownies, gluten-free brownies, dairy-free brownies, party dessert, coffee chocolate recipe

Find it online: https://bitefuljoy.com/mocha-fudge-brownies-recipe-easy-espresso-buttercream-frosting/