Coffee Brownies with Mocha Frosting

Why You’ll Love This Recipe

These brownies strike the perfect balance between chocolate and coffee, with a robust espresso kick hidden deep inside. The mocha frosting adds an extra layer of decadence, while still keeping sweetness in check. It’s an ideal treat for anyone who loves rich, sophisticated desserts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Coffee Brownies

• 8 ounces (240 mL) strong coffee

• ½ cup (113 g) unsalted butter, cut into slices

• 8 ounces (227 g) semi‑sweet chocolate, coarsely chopped

• ¾ cup (150 g) firmly packed light brown sugar

• ¼ cup (50 g) granulated sugar

• 3 large eggs, room temperature preferred

• 1 Tablespoon (15 mL) concentrated coffee

• ¾ cup (90 g) all‑purpose flour

• ¼ teaspoon salt

Mocha Frosting

• 2 ounces (40 g) unsweetened baking chocolate, coarsely chopped

• 4 Tablespoons (57 g) unsalted butter

• 1 Tablespoon (15 mL) concentrated coffee

• 1 to 2 Tablespoons (15–30 mL) milk or cream

• 2 cups (240 g) powdered sugar

• Pinch of salt

Directions

1. Make the coffee reduction: Pour 8 oz strong coffee into a small saucepan. Bring to a boil and reduce to about 2 Tbsp. Remove from heat and set aside.

2. Prepare the brownies: Preheat oven to 350 °F (177 °C). Line an 8‑ or 9‑inch square pan with foil and spray with nonstick spray. Melt butter and chocolate together in a saucepan over medium heat until smooth; let cool ~15 minutes. Whisk in both sugars, then eggs one at a time until smooth. Whisk in 1 Tbsp concentrated coffee. Gently stir in flour and salt just until combined. Spread batter in prepared pan. Bake 25–30 minutes or until a toothpick comes out mostly clean. Cool completely before frosting.

3. Make the frosting: Melt chocolate and butter together in a saucepan over medium heat; cool 15 minutes. In a mixing bowl, combine the cooled mixture with 1 Tbsp concentrated coffee and start with 1 Tbsp milk or cream. On low speed, slowly add powdered sugar, then increase to medium and beat until combined, adding salt to taste. If thinner frosting is desired, add more coffee or milk/cream.

4. Assemble: Lift brownies from pan using foil edges; place on a cutting surface. Spread frosting evenly across cooled brownies. Slice into servings.

Servings and timing

• Yield: 16 brownies

• Prep time: 15 minutes

• Bake time: 25–30 minutes

• Total time: Approx. 40 minutes

Variations

• Replace the concentrated coffee with espresso powder: use 1 teaspoon in the frosting and 1 tablespoon in the brownies for similar flavor without the reduction.

• Adjust frosting consistency: use more coffee or cream for thinner frosting if desired.

Storage/Reheating

• Store brownies at room temperature for up to 1 week.

• To freeze: wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

FAQs

1. Can I use instant coffee instead of making a coffee reduction?

Yes – many readers use espresso powder (1 Tbsp in brownies, 1 tsp in frosting) as a convenient alternative to boiling down coffee.

2. Why is the frosting color darker than the pictures?

The actual color may appear darker due to photo editing and lighting; ingredients as listed should still yield a great result.

3. My brownies were gooey inside after baking time—what do I do?

Some ovens vary; if the center is very runny at baking time, extend the bake by a few minutes. A slightly wooden toothpick is best to know they’re done.

4. Can I use cold eggs instead of room temperature eggs?

Yes, but room temperature eggs incorporate more evenly and produce a smoother batter.

5. How do I make the frosting thinner or thicker?

For thinner frosting, add more coffee or milk/cream. For thicker, reduce the liquid.

6. Can I double the recipe for a larger batch?

Yes, just use a larger pan and monitor baking time—more batter may require a bit longer to bake.

7. Is it necessary to let brownies cool before frosting?

Absolutely—frosting warm brownies can cause it to melt and slide off.

8. How should I store leftover frosted brownies?

Keep at room temperature in an airtight container for up to a week. For longer storage, freeze as noted above.

9. Can I use milk chocolate instead of semi-sweet in the brownies?

Milk chocolate will yield a sweeter, milder chocolate flavor. Semi-sweet offers a better balance with the coffee.

10. What’s a good serving suggestion with these brownies?

Pair with a scoop of vanilla ice cream for a delicious contrast—Lynn called it a “killer combo.”

Conclusion

These coffee brownies with mocha frosting are the ultimate indulgence for coffee and chocolate lovers alike—rich, fudgy, and bursting with flavor. The homemade coffee reduction enhances the chocolate’s depth, while the mocha frosting adds creamy sweetness with just the right espresso kick. Perfect for sharing, gifting, or treating yourself. Enjoy every decadent bite!

Print