Introduction

These Frosted Coffee Brownies combine rich chocolate flavor with a bold coffee twist for an irresistible treat. Moist and fudgy brownies are topped with a smooth coffee-infused frosting, perfect for coffee lovers and chocolate fans alike.

Three square pieces of chocolate cake with a thick, smooth, light brown frosting layer on top, each piece showing one visible side of rich dark brown cake with a soft and moist texture; the frosting is evenly spread and creamy, with small swirls visible on the surface, all placed closely together on a white plate set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup all-purpose flour
2 large eggs
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 stick unsalted butter
2 teaspoons coffee extract or 1 tablespoon instant coffee
1 cup granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
2-4 tablespoons heavy whipping cream (for frosting)
1 1/2 teaspoons instant coffee granules (for frosting)
2 cups powdered sugar
1/3 cup unsalted butter (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare an 8-inch baking dish by coating it with non-stick spray or lining it with parchment paper, then lightly spray the parchment.
Step 2: Melt the butter in a microwave-safe bowl, then transfer it to a large mixing bowl.
Step 3: Add the sugar, eggs, and vanilla extract to the melted butter and stir until well blended.
Step 4: Gradually mix in the flour, cocoa powder, salt, and baking powder until the batter is smooth and combined.
Step 5: Stir in the coffee extract or instant coffee until evenly incorporated.
Step 6: Spread the batter evenly in the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let the brownies cool completely before applying the frosting.
Step 8: To make the frosting, dissolve the instant coffee granules in the heavy whipping cream and set aside.
Step 9: Beat the 1/3 cup unsalted butter until light and fluffy, then gradually add the powdered sugar, mixing until combined.
Step 10: Slowly add 2 tablespoons of the coffee-infused cream to the butter and sugar mixture, mixing well. Add more cream, 1 tablespoon at a time, if needed to reach desired frosting consistency.
Step 11: Spread the coffee frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

For a stronger coffee flavor, use espresso powder instead of instant coffee.
Mix in chopped nuts or chocolate chips to the brownie batter for added texture.
Use brewed coffee to dissolve the instant coffee granules if you prefer a richer taste.
Store brownies in an airtight container to keep them moist longer.

Storage

Store the frosted brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week and allow them to come to room temperature before serving. Reheat briefly in the microwave if desired to soften the frosting and warm the brownies.

How to Serve

Three square pieces of chocolate cake are shown on a white plate placed on a white marbled surface. Each piece has a thick bottom layer of dark brown, soft, and moist chocolate cake with a dense texture. On top, there is a smooth, thick layer of light brown frosting that looks creamy and evenly spread, with slight swirls visible from spreading. The background is softly blurred, focusing on the rich color contrast between the dark cake and the light frosting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant coffee extract?

Yes, you can substitute brewed coffee for the instant coffee extract to enhance the coffee flavor, although it may slightly alter the batter’s texture. Reduce other liquids slightly if needed.

How do I know when the brownies are fully baked?

Insert a toothpick into the center; it should come out with just a few moist crumbs but not wet batter. Baking times can vary, so start checking at 30 minutes.