Introduction

These coffee brownies blend rich chocolate with a bold coffee flavor for a decadent treat. The mocha frosting adds a creamy finish, making them perfect for coffee lovers looking for a sweet pick-me-up.

The image shows several square brownies arranged on a white marbled surface, each with two layers: the bottom layer is dark brown with a dense, moist texture, and the top layer is a smooth, light brown frosting with subtle swirl marks. The brownies are closely placed with some small crumbs visible around the edges, and a few dark brown coffee beans are scattered near the brownies. The photo focuses closely on the squares, showing the texture contrast between the rich brownie base and the creamy frosting on top. 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 preferred
1 Tablespoon (15mL) concentrated coffee
¾ cup (90g) all-purpose flour, measured properly
¼ teaspoon salt
2 ounces (40g) unsweetened baking chocolate, coarsely chopped (for frosting)
4 Tablespoons (57g) unsalted butter (for frosting)
1 to 2 Tablespoons (15-30mL) milk or cream (for frosting)
2 cups (240g) powdered sugar (for frosting)
Pinch of salt (for frosting)

Instructions

Step 1: Pour the brewed coffee into a small saucepan. Heat over medium heat until boiling. Reduce the coffee down to 2 Tablespoons, then remove from heat and set aside.
Step 2: Preheat the 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. Allow to cool for about 15 minutes.
Step 4: Whisk both sugars into the cooled chocolate mixture until combined. Add eggs one at a time, whisking after each addition until smooth. Whisk in 1 Tablespoon of the concentrated coffee.
Step 5: Add the flour and salt, then stir gently until completely combined.
Step 6: Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely before frosting.
Step 7: For the mocha frosting, melt the unsweetened baking chocolate and butter in a small saucepan over medium heat. Let cool for 15 minutes.
Step 8: In a medium bowl, combine the cooled chocolate and butter mixture with concentrated coffee and milk or cream (starting with 1 Tablespoon). Using a mixer on low speed, slowly add powdered sugar. Increase speed to medium and beat until smooth, adding a pinch of salt to taste.
Step 9: Lift the brownies from the pan using the foil overhang. Peel back the foil and place the brownie block on a cutting board or safe-to-cut surface.
Step 10: Spread frosting evenly over the top, then cut into individual servings.

Tips & Variations

Use freshly brewed strong coffee for the best flavor—espresso works well too.
Room temperature eggs help the batter mix more smoothly.
For a nutty twist, add chopped walnuts or pecans into the batter before baking.
If you prefer a lighter mocha frosting, reduce the powdered sugar or add more milk for creaminess.

Storage

Store leftover brownies at room temperature in an airtight container for up to 1 week. They also freeze well for up to 3 months; thaw frozen brownies overnight in the refrigerator before serving.

How to Serve

The image shows several small square brownies with two visible layers on a white marbled surface. The bottom layer is dark brown, fudgy, and moist with a soft texture, while the top layer is a thick light brown creamy frosting, smoothly spread with visible lines from spreading. On top of the frosting of the main brownie in focus, there are two small dark brown coffee beans. Around the brownies are scattered whole coffee beans, adding texture and contrast. One brownie in the front has a bite taken out, showing the dense interior clearly. The background is softly blurred with more brownies and a dark drinking glass. 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 a strong instant coffee or espresso. Just dissolve the instant coffee granules in hot water and use the same quantity.

How do I know when the brownies are done?

Insert a toothpick into the center of the brownies. If it comes out with a few moist crumbs but not wet batter, the brownies are done. They may seem slightly underbaked but will firm up as they cool.

Coffee Brownies with Mocha Frosting Recipe

Print Recipe

★★★★★

5 from 113 reviews

Deliciously rich and fudgy coffee brownies enhanced with a concentrated coffee flavor and topped with a smooth mocha frosting. Perfect for coffee lovers who want a decadent twist on classic brownies.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 16 brownies (assuming 2×2 inch squares from 8×8 pan) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brewed Coffee Reduction

8 ounces (240mL) strong coffee

Coffee Brownies

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, be sure to measure properly
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

Reduce Coffee: Pour 8 ounces (240mL) of strong brewed coffee into a small saucepan. Heat over medium heat until it boils, then reduce the coffee down to 2 tablespoons by simmering. Remove from heat and set aside.
Prepare Pan and Oven: Preheat oven to 350ºF (177ºC). Line an 8″ or 9″ square baking pan with foil and spray the foil with nonstick spray. Set aside.
Melt Chocolate and Butter for Brownies: In a medium saucepan over medium heat, melt ½ cup (113g) unsalted butter and 8 ounces (227g) semi-sweet chocolate, stirring frequently until completely smooth. Remove from heat and allow to cool for about 15 minutes.
Mix Brownie Batter: Whisk both sugars (¾ cup light brown sugar and ¼ cup granulated sugar) into the cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in 1 tablespoon of the concentrated coffee. Gently fold in ¾ cup all-purpose flour and ¼ teaspoon salt just until combined.
Bake Brownies: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely before frosting.
Melt Chocolate and Butter for Frosting: In a small saucepan over medium heat, melt 2 ounces (40g) unsweetened baking chocolate and 4 tablespoons (57g) unsalted butter. Remove from heat and let cool for 15 minutes.
Prepare Mocha Frosting: In a medium bowl, using a handheld mixer or stand mixer with paddle attachment, combine the cooled chocolate/butter mixture, 1 tablespoon concentrated coffee, and 1 tablespoon milk or cream. Mix on low speed and slowly add 2 cups (240g) powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down the sides as needed. Add a pinch of salt to taste. If frosting is too thick, add the additional tablespoon of milk or cream as needed.
Frost Brownies: Using the foil overhang, lift the brownies out of the pan and place the brownie block onto a cutting board. Peel back the remaining foil and spread the mocha frosting evenly over the top of the brownies.
Serve and Store: Cut into individual servings. Store leftover brownies at room temperature for up to 1 week or freeze for up to 3 months. Thaw frozen brownies overnight in the refrigerator before serving.

Notes

Ensure eggs are at room temperature for better mixing and texture.
Measure flour properly by spooning it into the cup and leveling with a knife to avoid dense brownies.
Reduce coffee carefully to avoid burning; low to medium heat is best.
Brownies are best after fully cooled and frosted for the frosting to set properly.
Use high-quality chocolate for best results and flavor depth.
Milk or cream amount in frosting can be adjusted for desired consistency.
Brownies freeze well; wrap tightly before freezing to maintain freshness.

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