Introduction

These frosted coffee brownies are a delicious twist on a classic treat, combining rich chocolate with a bold coffee flavor. Perfect for coffee lovers, they offer a moist, fudgy texture topped with a creamy coffee frosting that’s sure to satisfy your sweet tooth.

Three square pieces of chocolate cake with a thick layer of smooth light brown frosting on top are placed close together on a white plate. The bottom layer is rich dark brown with a soft, moist texture, while the top layer is creamy and slightly swirled, showing the spread marks of frosting. The background is a white marbled texture, giving a clean and simple look. The 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
1 1/2 teaspoons instant coffee granules
2 cups powdered sugar
1/3 cup unsalted butter (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare an 8-inch baking dish by coating it with non-stick spray or lining it with parchment paper and lightly spraying the paper.
Step 2: Melt the butter in a microwave-safe bowl. Once melted, transfer it to a large mixing bowl.
Step 3: Add the granulated sugar, eggs, and vanilla extract to the melted butter. Stir until the mixture is thoroughly blended.
Step 4: Gradually add the flour, cocoa powder, salt, and baking powder to the wet ingredients. Mix until the batter is smooth and fully combined.
Step 5: Spread the batter evenly into the prepared baking dish. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Allow the brownies to cool completely before preparing the frosting.
Step 7: To make the frosting, dissolve the instant coffee granules in the heavy whipping cream and set aside.
Step 8: In a separate bowl, beat the 1/3 cup unsalted butter until light and fluffy. Gradually add the powdered sugar, mixing until fully combined.
Step 9: Slowly add 2 tablespoons of the coffee-infused cream to the butter and sugar mixture. Mix well and add more cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
Step 10: Spread the frosting generously over the cooled brownies. Slice and serve.

Tips & Variations

For a stronger coffee flavor, increase coffee extract to 1 tablespoon or use brewed espresso instead of instant coffee granules in the frosting.
To make it dairy-free, substitute the butter and cream with plant-based alternatives suitable for baking.
Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
If you prefer a denser brownie, slightly reduce the baking time to keep them fudgier.

Storage

Store the frosted brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Before serving refrigerated brownies, let them come to room temperature or warm briefly to soften the frosting.

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 moist, dark brown chocolate cake with a rough texture and a thick top layer of smooth, creamy light brown frosting. The frosting is evenly spread but has soft swirls and edges. The focus is on the front piece, with two more pieces slightly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brewed coffee instead of instant coffee?

Yes, brewed coffee can be used as a substitute, but reduce the liquid slightly in the batter to maintain the proper consistency. For the frosting, brewed coffee works well for dissolving coffee granules and adding flavor.

How do I know when the brownies are done baking?

Insert a toothpick into the center of the brownies. If it comes out with just a few moist crumbs and no wet batter, the brownies are done. Avoid overbaking to keep them moist and fudgy.