Introduction

Indulge in the rich, fudgy goodness of coffee brownies enhanced with a luscious mocha frosting. This recipe combines the deep flavors of espresso and chocolate for a treat that’s perfect anytime you crave something decadent and comforting.

A single square piece of chocolate cake with a thick layer of light brown coffee-flavored frosting on top sits centered on a white plate. Two whole coffee beans rest on the frosting. The cake layer looks moist and dark brown with a soft, crumbly texture. A silver fork lies on the right edge of the plate. The plate is placed on a wooden table with sunlight casting shadows. In the background, there is a potted green plant and blurred kitchen elements, all set on a white marbled texture. Steam rises gently from the cake, creating a warm and fresh feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (113g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/3 cup (32g) unsweetened cocoa powder, sifted
2 tablespoons instant espresso powder
1/2 cup (60g) all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (85g) semi-sweet chocolate chips
For the Mocha Frosting:

1/4 cup (57g) unsalted butter, softened
1 1/2 cups (180g) powdered sugar, sifted
3 tablespoons unsweetened cocoa powder, sifted
1 tablespoon strong brewed coffee, cooled
1/2 teaspoon vanilla extract
A pinch of salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later. In a medium bowl, whisk together the flour, sifted cocoa powder, baking powder, and salt. Set aside.
Step 2: In a larger bowl, combine the melted butter and granulated sugar, whisking until well blended. Add the eggs one at a time, whisking thoroughly after each addition until smooth and glossy. Stir in the vanilla extract and instant espresso powder until fully dissolved.
Step 3: Gently fold the dry ingredients into the wet mixture just until no dry streaks remain. Avoid overmixing to keep a fudgy texture. Fold in the semi-sweet chocolate chips. Pour the batter evenly into the prepared pan.
Step 4: Bake for 25-30 minutes. A toothpick inserted in the center should come out with moist crumbs but no wet batter. Let brownies cool completely in the pan on a wire rack.
Step 5: To make the mocha frosting, beat the softened butter until creamy. Gradually add powdered sugar, cocoa powder, coffee, vanilla, and salt. Beat until light and fluffy. Spread the frosting evenly over the cooled brownies. Allow frosting to set before slicing and serving.

Tips & Variations

For deeper coffee flavor, whisk cocoa powder and espresso powder into hot melted butter before adding sugar.
Cool brownies completely before frosting and cutting to ensure clean, easy slices.
Try crumbling leftover brownies over yogurt or in a trifle for a tasty dessert twist.
Use the back of a spoon to create gentle swirls in the frosting for an elegant finish.

Storage

Store cooled and frosted brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze up to 3 months. Reheat briefly at room temperature before serving to soften the frosting.

How to Serve

A single square piece of chocolate cake with a thick, smooth layer of light brown frosting sits on a white plate. On top of the frosting are two roasted coffee beans, adding a decorative touch. The cake layer is dark, moist, and textured, showing slight crumb details at the edges. A silver fork lies next to the cake on the plate. Faint steam rises from the cake, suggesting it is freshly baked. The setting has soft natural light, and the plate rests on a warm wooden surface with a white marbled texture background. In the background, there is a brown plant pot with green leaves. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies without espresso powder?

Yes, you can omit the espresso powder for a classic chocolate brownie flavor. The espresso enhances the chocolate depth but is not essential.

How do I know when the brownies are done baking?

Insert a toothpick into the center; it should come out with moist, fudgy crumbs but no raw batter. The edges will look set and the top slightly cracked.