Description
Before we dive into the recipe, let me share why coffee and chocolate are such perfect partners. Coffee naturally enhances chocolate’s flavor compounds, making chocolate taste more intensely chocolatey. It’s why many chocolate cake recipes include a small amount of coffee, even if they’re not specifically “coffee-flavored.”
In these frosted coffee brownies, we’re not being subtle about the coffee—it’s a starring ingredient alongside the chocolate, and the combination creates something truly magical.
Ingredients
Essential Ingredients for Coffee Brownies with Frosting
Let me walk you through what you’ll need to create these spectacular treats. The ingredient list includes a few special items, but nothing you can’t easily find at your local grocery store.
the Coffee Brownies:
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1/3 cup unsweetened cocoa powder (use good quality cocoa)
- 1/4 cup strong brewed coffee or espresso, cooled
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup mini chocolate chips (optional, but recommended)
Espresso Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons strong brewed coffee or espresso, cooled
- 1 tablespoon instant espresso powder
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: chocolate shavings or extra espresso powder for garnish
Instructions
Step-by-Step Instructions for Perfect Coffee Brownies
Now let me guide you through making these incredible frosted coffee brownies. I’ve made these dozens of times, so I know exactly where to pay attention and what pitfalls to avoid.
Preparing Your Brownie Batter
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides—this makes removing the brownies so much easier later. You can also use aluminum foil sprayed with cooking spray.
In a medium saucepan, melt the butter over medium-low heat. Once melted, remove from heat and whisk in the sugar until well combined. The mixture will look grainy and that’s perfectly fine. Add the eggs one at a time, whisking well after each addition. The mixture should become smooth and glossy.
Now here’s where the magic happens. In a small bowl, combine the cocoa powder, brewed coffee, instant espresso powder, vanilla, and salt. Mix until smooth—you’re creating a coffee-chocolate paste that will infuse every bite of your brownies with intense flavor.
Add this coffee-chocolate mixture to the butter-sugar-egg mixture and whisk until completely smooth. Finally, gently fold in the flour just until no white streaks remain. Don’t overmix—overmixing develops gluten and can make your coffee brownies tough rather than fudgy. If you’re using chocolate chips, fold them in now.
Baking Your Coffee Brownies to Perfection
Pour the batter into your prepared pan and spread it evenly. Here’s my secret to gorgeous brownies: bang the pan on the counter a few times to release any air bubbles and ensure the batter settles into an even layer.
Bake for 30-35 minutes. The tricky part with brownies is knowing when they’re done—you want them fudgy, not cakey. Look for edges that are set and pulling slightly away from the pan, and a center that’s just barely set with perhaps a few moist crumbs (not wet batter) when you insert a toothpick.
Here’s crucial advice I learned the hard way: brownies continue cooking as they cool, so it’s better to slightly underbake than overbake. When in doubt, take them out a minute or two early.
Let the brownies cool completely in the pan. This is non-negotiable if you want to frost them successfully—trying to frost warm brownies will result in a melted, messy situation.
Creating the Perfect Espresso Frosting
While your coffee brownies are cooling, make the frosting. In a large bowl, beat the softened butter with an electric mixer until creamy and smooth, about 2 minutes.
In a separate small bowl, dissolve the instant espresso powder in the brewed coffee. Add this to the butter along with the vanilla and salt, and beat until combined.
Gradually add the powdered sugar, about one cup at a time, beating well after each addition. The frosting will be quite thick. Add the heavy cream and beat on high speed for 2-3 minutes until the espresso frosting becomes light and fluffy.
Taste the frosting. If you want more coffee flavor, you can add a bit more instant espresso powder, whisking it in gradually until you achieve your desired intensity.
Frosting Your Coffee Brownies
Once your brownies are completely cool, spread the espresso frosting evenly over the top using an offset spatula or butter knife. For a professional-looking finish, dip your spatula in hot water, dry it off, and run it over the frosting to create a smooth surface.
If you’re feeling decorative, sprinkle some chocolate shavings or a light dusting of espresso powder over the frosted surface. Some people also like to drizzle melted chocolate over the top—go wild!
Let the frosted brownies sit for at least 30 minutes before cutting to allow the frosting to set slightly. For the cleanest cuts, wipe your knife with a damp cloth between each cut.
Variations on Coffee Brownies
The basic recipe for these frosted coffee brownies is fantastic as written, but I love experimenting with variations to keep things interesting.
For a mocha version, increase the cocoa powder to 1/2 cup and add 1/2 cup of mini chocolate chips to the batter. This intensifies the chocolate flavor while maintaining that beautiful coffee note.
If you want to add texture, fold in 1/2 cup of chopped walnuts or pecans to the batter before baking. The nutty crunch pairs wonderfully with the dense, fudgy brownies and complements the coffee flavor beautifully.
For an indulgent twist, swirl 1/4 cup of dulce de leche or caramel sauce into the batter before baking. The sweet caramel creates pockets of gooey goodness that taste incredible with the coffee.
You can also make these as a layer cake by doubling the recipe and baking in two 9-inch round pans, then stacking them with espresso frosting in between and on top. It becomes an impressive dessert worthy of special occasions.
For a lighter frosting option, make a coffee whipped cream by beating heavy cream with powdered sugar and instant espresso powder until stiff peaks form. This creates a less sweet, more delicate topping that some people prefer.
Nutritional Information for Frosted Coffee Brownies
I believe in enjoying treats mindfully, so here’s the nutritional breakdown per brownie (this recipe makes approximately 16 brownies):
- Calories: 385
- Protein: 3g
- Carbohydrates: 52g
- Fat: 19g
- Fiber: 1g
- Sugar: 43g
- Sodium: 180mg
- Caffeine: approximately 25-30mg
These are definitely indulgent treats, but they’re meant to be savored slowly with a good cup of coffee or a cold glass of milk. The caffeine content is moderate—about a quarter of what you’d find in a cup of coffee—so they provide a gentle pick-me-up without being overwhelming.
Notes
My Personal Tips for Frosted Coffee Brownie Success
After years of making these brownies, I’ve developed some insider tricks that guarantee success.
First, invest in good quality cocoa powder. I prefer Dutch-processed cocoa for its deep, rich flavor, but natural cocoa works too. Cheap cocoa powder tastes chalky and will disappoint you in a recipe where cocoa is this prominent.
Second, use real instant espresso powder, not instant coffee. Instant espresso is more concentrated and has a purer coffee flavor. You can find it in the coffee aisle at most grocery stores—Medaglia d’Oro is a widely available brand I like.
Third, when making the frosting, really beat it for those full 2-3 minutes on high speed after adding the cream. This incorporates air and makes the frosting incredibly light and fluffy—it transforms it from good to spectacular.
Fourth, for ultra-clean cuts, refrigerate the frosted brownies for 30 minutes, then use a large, sharp knife dipped in hot water and wiped dry between each cut. This professional technique creates beautiful, bakery-quality edges.
Finally, don’t be afraid to adjust the coffee intensity to your taste. Some people love a strong coffee punch, while others prefer just a hint. Start with the recipe as written, then adjust in future batches based on your preferences.
These frosted coffee brownies represent the perfect marriage of chocolate and coffee, and they’ve become one of my signature desserts. Whether you’re a coffee fanatic or just appreciate complex, sophisticated flavors, I’m confident these will become a favorite in your recipe collection too. Happy baking!