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Coffee Brownies with Mocha Frosting Recipe

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★★★★★

4.5 from 112 reviews

These Coffee Brownies are rich, fudgy, and infused with deep coffee flavor, perfect for mocha lovers. The brownies are topped with a luscious mocha frosting made from unsweetened chocolate, butter, and concentrated coffee, delivering a decadent treat with a perfect balance of sweetness and bitterness.

Ingredients

Scale

Brownies

  • 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 preferred
  • 1 Tablespoon (15mL) concentrated coffee
  • ¾ cup (90g) all-purpose flour
  • ¼ teaspoon salt

Mocha Frosting

  • 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

  1. Reduce the coffee: 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 to cool.
  2. Prepare baking pan: Preheat the oven to 350ºF (177ºC). Line an 8″ or 9″ square baking pan with foil and spray it with nonstick spray. Set aside.
  3. Melt chocolate mixture: In a medium saucepan over medium heat, melt the butter and chopped semi-sweet chocolate together, stirring frequently until completely smooth. Allow the mixture to cool for about 15 minutes.
  4. Make brownie batter: Whisk both the light brown sugar and granulated sugar 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. Gently stir in the all-purpose flour and salt until just combined.
  5. Bake brownies: Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove from oven and allow brownies to cool completely before frosting.
  6. Make mocha frosting: In a small saucepan over medium heat, melt the unsweetened baking chocolate and butter together. Remove and let cool for 15 minutes. In a medium bowl, using a handheld or stand mixer with paddle attachment, combine the cooled chocolate and butter mixture, 1 tablespoon of concentrated coffee, and 1 tablespoon of milk or cream. With the mixer on low, slowly add the powdered sugar, then increase the speed to medium and beat until fully combined and smooth, scraping down the sides as needed. Add a pinch of salt to taste.
  7. Frost brownies: Lift the cooled brownies out of the pan using the foil overhang. Peel back the foil and place brownies onto a cutting board. Spread the mocha frosting evenly over the top of the brownies.
  8. Serve and store: Cut into individual servings. Store leftover brownies at room temperature for up to one week or freeze for up to three months; thaw overnight in the refrigerator.

Notes

  • Use strong brewed coffee for the best flavor intensity.
  • Allow melted chocolate mixtures to cool before combining with eggs to prevent scrambling.
  • Room temperature eggs incorporate better into the batter creating smoother texture.
  • You can adjust the amount of milk or cream in the frosting to reach your preferred consistency.
  • Brownies freeze well and can be thawed overnight in the refrigerator.

Keywords: coffee brownies, mocha brownies, mocha frosting, chocolate coffee dessert, baked brownies

Find it online: https://chefmilacook.com/coffee-brownies-with-mocha-frosting-recipe/