Description
These mocha brownies are rich and fudgy with a delightful hint of coffee, perfect for coffee lovers. They are topped with a creamy cafe latte buttercream frosting that adds a super decadent touch. Alternatively, you can skip the frosting and add chocolate chips to the batter for extra chocolaty flavor. This recipe yields 12 delicious brownies that combine chocolate and coffee into a perfect treat.
Ingredients
Mocha Brownies
- 5.5 oz dark chocolate (155 grams), finely chopped (60% – 75% cocoa)
- 1/2 cup unsalted butter (112 grams)
- 1 tablespoon instant coffee powder
- 1 cup granulated sugar (200 grams)
- 1 teaspoon vanilla extract
- 2 large eggs, whisked
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour (84 grams), spooned & leveled
Cafe Latte Buttercream
- 1-2 teaspoons instant coffee powder
- 1 tablespoon boiling water
- 1/2 cup unsalted butter (112 grams), softened to room temperature
- 1 1/2 – 2 cups powdered sugar (165-220 grams), sifted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon whipping cream, if needed
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper making sure there is an overhang for easy removal, or alternatively line with aluminum foil and lightly grease it.
- Melt chocolate mixture: In a large microwave-safe bowl, add chopped dark chocolate, butter, and instant coffee powder. Microwave in 45-second intervals on medium power, stirring between each session until fully melted and smooth. Alternatively, melt ingredients using a double boiler over low heat.
- Mix wet ingredients: Allow the melted mixture to cool slightly before whisking in granulated sugar, whisked eggs, and vanilla extract until well combined.
- Add dry ingredients: Carefully fold in the all-purpose flour and salt until just combined, taking care not to overmix.
- Bake the brownies: Pour the batter evenly into the prepared pan, spreading it smoothly. Bake in the preheated oven for 23-28 minutes, or until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the brownies: Allow the brownies to cool completely in the pan on a wire rack before frosting.
- Make the cafe latte frosting: Dissolve 1-2 teaspoons of instant coffee powder in 1 tablespoon boiling water; whisk well and chill until fully cooled.
- Beat butter and sugar: Using a stand or hand mixer, beat the softened butter on medium speed for about 1 minute until creamy. Reduce speed to low and gradually beat in 1 cup powdered sugar, vanilla extract, and salt.
- Add coffee and adjust sweetness: Slowly mix in the cooled coffee mixture, ensuring it is not warm to prevent melting the butter. Gradually add remaining powdered sugar (about 1/2 cup at a time) until the desired sweetness and consistency are reached. If the frosting is too thick, beat in 1 tablespoon whipping cream to loosen.
- Frost and serve: Use the parchment paper overhang to lift the cooled brownies out of the pan, place on a cutting board, and spread the frosting evenly with a flat-edge knife. Slice with a sharp knife into 12 brownies and serve.
Notes
- Do not overbake brownies to keep them fudgy; remove from oven when toothpick has moist crumbs.
- Cooling the coffee mixture before adding to buttercream prevents curdling.
- Adjust coffee powder in frosting between 1-2 teaspoons depending on preferred coffee intensity.
- For extra chocolate flavor, add chocolate chips to the brownie batter before baking.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
