Description
Delight in these rich and indulgent Coffee Brownies featuring a mocha-infused chocolate base topped with a smooth, coffee-flavored frosting. Perfectly balanced with espresso and a touch of bourbon, these brownies offer a sophisticated twist on a classic dessert that’s sure to satisfy coffee lovers and chocolate enthusiasts alike.
Ingredients
Brownie Batter
- 1/2 cup Unsalted butter, melted
- 1 cup Granulated sugar
- 2 large Eggs, room temperature
- 1 tsp Vanilla extract
- 1/3 cup Unsweetened cocoa powder, sifted
- 1/2 cup All-purpose flour
- 1/4 tsp Salt
- 1/4 tsp Baking powder
- 2 tbsp Instant espresso powder, dissolved in 1/4 cup hot water
Coffee Frosting
- 1/2 cup Unsalted butter, softened
- 3 cups Powdered sugar
- 2 tbsp Brewed coffee or espresso, cooled
- 1 tbsp Instant espresso powder
- 1 tsp Vanilla extract
- 2–3 tbsp Heavy cream or milk, to achieve spreadable consistency
- 1 tbsp Bourbon (optional, adds warmth & depth)
Add-ins and Garnish
- 1/2 cup Chocolate chips, for extra richness
- 1/2 cup Chopped walnuts, adds crunch
- Sea salt flakes, for sprinkling on top before serving
Instructions
- Prepare Pan & Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang on the sides for easy removal of the brownies later.
- Make Brownie Batter: Dissolve 2 tablespoons of instant espresso powder in 1/4 cup of hot water. In a large mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until the mixture is smooth and creamy. Gradually whisk in the sifted cocoa powder, then stir in the cooled espresso mixture. Finally, gently fold in the flour, salt, and baking powder just until combined, being careful not to overmix. Stir in the chocolate chips and chopped walnuts for added texture and flavor.
- Bake Brownies: Pour the batter into the prepared pan and spread it evenly with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Remove from the oven and allow the brownies to cool completely in the pan.
- Make Coffee Frosting: Using a mixer, beat the softened butter until fluffy on medium speed. Gradually add the powdered sugar, continuing to beat until combined. Mix in the instant espresso powder, brewed coffee or espresso, vanilla extract, and optional bourbon. Add heavy cream or milk 1 tablespoon at a time to achieve a light, spreadable consistency. Beat the frosting until it is smooth and silky.
- Frost & Serve: Evenly spread the coffee frosting over the cooled brownies. Refrigerate the frosted brownies for about 30 minutes to allow the frosting to set firmly. Using the parchment paper overhang, lift the brownies out of the pan and cut into 12 squares. Sprinkle with sea salt flakes before serving to enhance the flavor.
Notes
- Room temperature eggs help create a smooth batter and improve rising.
- Sifting cocoa powder prevents clumps and ensures a smooth texture.
- If you prefer a stronger coffee flavor, increase the instant espresso powder slightly in the frosting.
- Bourbon is optional but adds a nice depth to the frosting; substitute with vanilla extract for a non-alcoholic version.
- Store brownies covered in the refrigerator for up to 5 days.
- Allow baking pan to cool completely before frosting to prevent melting.
- Use parchment paper with overhang for easier removal and cleaner cuts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American