Introduction

These coffee brownies combine rich chocolate with a bold coffee flavor, creating a perfect treat for any coffee lover. Topped with a smooth mocha frosting, they offer a delightful balance of sweetness and depth. Easy to make and irresistibly delicious, they’re sure to become a favorite dessert.

The image shows square brownies with two layers on a white marbled surface. The bottom layer is a dark brown, moist chocolate base with a textured, slightly crumbly look. The top layer is a smooth, creamy light brown frosting that is evenly spread with gentle ridges. Each brownie has three dark brown coffee beans placed on top as decoration. Around the brownies, whole coffee beans are scattered casually, adding detail and enhancing the coffee theme. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces (240mL) strong coffee
½ cup (113g) unsalted butter, cut into 6-8 slices
8 ounces (227g) semi-sweet chocolate, coarsely chopped
¾ cup (150g) firmly packed light brown sugar
¼ cup (50g) granulated sugar
3 large eggs, room temperature preferred
1 Tablespoon (15mL) concentrated coffee
¾ cup (90g) all-purpose flour (measured properly)
¼ teaspoon salt
For Mocha Frosting:
2 ounces (40g) unsweetened baking chocolate, coarsely chopped
4 Tablespoons (57g) unsalted butter
1 Tablespoon (15mL) concentrated coffee
1 to 2 Tablespoons (15-30mL) milk or cream
2 cups (240g) powdered sugar
Pinch of salt

Instructions

Step 1: Pour the brewed coffee into a small saucepan. Heat over medium heat until boiling, then reduce to 2 Tablespoons by simmering. Remove from heat and set aside.
Step 2: Preheat the oven to 350ºF (177ºC). Line an 8″ or 9″ square baking pan with foil and spray with nonstick spray. Set aside.
Step 3: In a medium saucepan over medium heat, melt the butter and semi-sweet chocolate together, stirring frequently until smooth. Let cool for about 15 minutes.
Step 4: Whisk both sugars into the cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Stir in 1 Tablespoon of the concentrated coffee.
Step 5: Add the flour and salt, stirring gently until just combined. Pour batter into the prepared pan.
Step 6: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean. Let brownies cool completely before frosting.
Step 7: For mocha frosting, melt the unsweetened baking chocolate and butter in a small saucepan over medium heat. Cool for 15 minutes.
Step 8: In a medium bowl, combine the cooled chocolate/butter mixture, 1 Tablespoon concentrated coffee, and 1 Tablespoon milk or cream. Using a mixer on low speed, slowly add powdered sugar. Increase speed to medium and beat until smooth, adding salt to taste.
Step 9: Remove brownies from pan using foil overhang and place on a cutting board. Spread frosting evenly over the top, then cut into servings.

Tips & Variations

Use espresso or strong brewed coffee for a deeper flavor boost.
Try adding chopped nuts for crunch or a pinch of cinnamon for warmth.
For a dairy-free option, substitute butter and milk with plant-based alternatives.
If you prefer less frosting, half the frosting recipe or serve it on the side.

Storage

Store leftover brownies at room temperature in an airtight container for up to 1 week. They also freeze well for up to 3 months—thaw in the refrigerator overnight before serving. Reheat gently if desired, but they’re delicious served cold.

How to Serve

The image shows three square brownies stacked on a white marbled surface. Each brownie has two layers: the bottom layer is dark chocolate and dense with a moist texture, and the top layer is a smooth, light brown coffee-flavored frosting with soft ridges. On top of the frosting of two brownies, there are three glossy coffee beans. One brownie has a bite taken out of it, revealing the rich chocolate interior. Around the brownies, there are scattered dark roasted coffee beans that add detail and depth to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of brewed coffee?

Yes, you can substitute brewed coffee with strong instant coffee dissolved in hot water. Adjust the concentration to taste before reducing.

How do I know when the brownies are done?

Insert a toothpick into the center of the brownies. If it comes out with a few moist crumbs but no wet batter, the brownies are perfectly baked.