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Coffee Brownies with Mocha Frosting Recipe

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4.8 from 52 reviews

Rich and fudgy Coffee Brownies with a deep mocha flavor, topped with a smooth mocha frosting. These brownies combine the boldness of coffee with the sweetness of semi-sweet chocolate, creating an indulgent treat perfect for dessert or an afternoon pick-me-up.

Ingredients

Scale

Brewed Coffee Reduction

  • 8 ounces (240mL) strong coffee

Coffee Brownies

  • 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

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

  1. Reduce Coffee: Pour the brewed strong coffee into a small saucepan. Heat over medium heat until it comes to a boil. Reduce the coffee down to 2 Tablespoons by simmering and then remove from heat. Set aside; this concentrated coffee will add a rich coffee flavor to the brownies and frosting.
  2. Prepare for Baking: Preheat your oven to 350ºF (177ºC). Line an 8″ or 9″ square baking pan with foil and spray it with nonstick spray. Set it aside for later.
  3. Melt Chocolate and Butter: In a medium saucepan over medium heat, melt the unsalted butter and coarsely chopped semi-sweet chocolate together. Stir frequently until the mixture is completely smooth and glossy. Remove from heat and allow it to cool for about 15 minutes to prevent cooking the eggs in the next step.
  4. Mix Sugars and Eggs: Whisk both light brown sugar and granulated sugar into the cooled chocolate mixture until fully combined. Add eggs one at a time, whisking thoroughly after each addition until the batter is smooth and well incorporated. Then whisk in 1 Tablespoon of the concentrated coffee reduction to infuse mocha flavor.
  5. Add Dry Ingredients: Gently fold in the all-purpose flour and salt until just combined; avoid overmixing to keep brownies tender.
  6. Bake the Brownies: Pour the prepared batter into the lined baking pan and smooth the surface. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Remove from oven and allow brownies to cool completely before frosting.
  7. Prepare Mocha Frosting: In a small saucepan over medium heat, melt the unsweetened baking chocolate and unsalted butter together, stirring until smooth. Remove from heat and let cool for 15 minutes to prevent melting the powdered sugar when mixed.
  8. Combine Frosting Ingredients: Transfer the cooled chocolate and butter mixture to a medium bowl. Using a handheld mixer or stand mixer with a paddle attachment, add the concentrated coffee and start with 1 Tablespoon of milk or cream. Mix on low speed, gradually adding the powdered sugar until fully combined. Increase speed to medium and beat until the frosting is smooth and creamy, scraping down the sides as needed. Add a pinch of salt to enhance flavor and balance sweetness.
  9. Frost the Brownies: Lift the cooled brownies from the pan using the foil overhang and place them onto a cutting board. Peel back the foil from the top. Spread the mocha frosting evenly over the brownies. Cut into individual squares and serve.
  10. Storage: Store any leftover brownies at room temperature in an airtight container for up to 1 week. For longer storage, freeze brownies for up to 3 months and thaw overnight in the refrigerator before serving.

Notes

  • Use room temperature eggs for a smooth batter that mixes evenly.
  • Be sure to measure flour carefully to avoid dense brownies; spoon flour into the cup and level it off.
  • Baking time can vary; check brownies at 25 minutes to avoid overbaking.
  • The concentrated coffee reduction intensifies coffee flavor without adding extra liquid to the batter.
  • Frosting consistency can be adjusted with milk or cream; add more for a thinner spread or less for thicker frosting.
  • Brownies freeze well; wrap tightly before freezing to maintain moisture and flavor.

Keywords: coffee brownies, mocha brownies, chocolate brownies, mocha frosting, dessert recipe, fudgy brownies

Find it online: https://leofoster.com/coffee-brownies-with-mocha-frosting-recipe/