Introduction

These Coffee Brownies combine rich chocolate with a bold coffee flavor for a decadent treat. Soft and fudgy with a smooth mocha frosting, they’re perfect for coffee lovers looking to satisfy their sweet tooth.

The image shows several square brownies arranged on a white marbled surface. Each brownie has two distinct layers: a thick, dark brown, moist-looking base layer, and a light brown, creamy frosting layer on top. Some brownies are topped with one or two glossy coffee beans. Scattered coffee beans surround the brownies on the surface, adding texture and visual interest. In the background, a blurred glass with dark liquid is visible. The overall color palette includes rich browns and warm tones, with the white marbled surface creating a clean contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces (240mL) strong coffee
½ cup (113g) unsalted butter, cut into 6-8 slices
8 ounces (227g) semi-sweet chocolate, coarsely chopped
¾ cup (150g) firmly packed light brown sugar
¼ cup (50g) granulated sugar
3 large eggs, room temperature
1 Tablespoon (15mL) concentrated coffee
¾ cup (90g) all-purpose flour
¼ teaspoon salt
2 ounces (40g) unsweetened baking chocolate, coarsely chopped
4 Tablespoons (57g) unsalted butter
1 Tablespoon (15mL) concentrated coffee
1 to 2 Tablespoons (15-30mL) milk or cream
2 cups (240g) powdered sugar
Pinch of salt

Instructions

Step 1: Pour the brewed coffee into a small saucepan and heat over medium heat until boiling. Reduce the coffee down to 2 tablespoons, then remove from heat and set aside.
Step 2: Preheat your oven to 350ºF (177ºC). Line an 8″ or 9″ square baking pan with foil and spray with nonstick spray. Set aside.
Step 3: In a medium saucepan over medium heat, melt the butter and semi-sweet chocolate, stirring frequently until completely smooth. Remove from heat and allow to cool for about 15 minutes.
Step 4: Whisk both sugars into the cooled chocolate mixture until combined. Add the eggs one at a time, whisking well after each addition until smooth. Whisk in 1 tablespoon of the concentrated coffee.
Step 5: Stir in the flour and salt gently until the batter is just combined. Pour the batter into the prepared pan.
Step 6: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the brownies cool completely before frosting.
Step 7: For the mocha frosting, melt the unsweetened baking chocolate and 4 tablespoons of butter in a small saucepan over medium heat. Remove from heat and cool for 15 minutes.
Step 8: In a medium bowl, combine the cooled chocolate and butter mixture, concentrated coffee, and 1 tablespoon of milk or cream. Using a handheld or stand mixer on low speed, slowly add the powdered sugar.
Step 9: Increase mixer speed to medium and beat until completely combined, scraping down the sides of the bowl as needed. Add a pinch of salt to taste.
Step 10: Lift the cooled brownies out of the pan using the foil overhang and place onto a cutting board. Peel back the foil, then spread the frosting evenly over the top.
Step 11: Cut into individual servings. Enjoy immediately or store leftovers.

Tips & Variations

Use freshly brewed espresso or strong brewed coffee for the best flavor intensity.
For extra fudginess, slightly underbake the brownies by a couple of minutes.
Substitute half the all-purpose flour for almond flour to add a subtle nutty flavor and moist texture.
Add a handful of chopped walnuts or chocolate chips into the batter for added texture.

Storage

Store leftover brownies at room temperature in an airtight container for up to 1 week. They also freeze well—wrap tightly and freeze for up to 3 months. Thaw frozen brownies in the refrigerator overnight before serving. Reheat gently if desired.

How to Serve

The image shows a close-up of several small square brownies on a white marbled surface. Each brownie has two layers: a bottom dark brown layer that looks chewy and thick, and a top light brown layer that is smooth and creamy, resembling frosting. On top of the frosting, there are a few coffee beans placed as decoration. One brownie in the front has a bite taken out, showing the dense texture clearly. More coffee beans are scattered around the brownies, adding to the coffee theme. The background is simple and softly blurred, bringing focus to the brownies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of brewed coffee?

Yes, you can substitute brewed coffee with strong instant coffee dissolved in hot water. Adjust the concentration to maintain a bold coffee flavor in the brownies.

Can these brownies be made gluten-free?

To make gluten-free brownies, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. The texture may be slightly different, but the flavor will remain delightful.