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Coffee Brownies With Creamy Frosting Recipe

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  • Author: Hannah
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 brownies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: Baking

Description

These Coffee Brownies are a rich and decadent treat for coffee lovers. They’re fudgy, chocolatey, and infused with a strong coffee flavor, topped with a creamy mocha frosting.

Ingredients

Units Scale
  • 8 ounces (240mL) strong coffee

Coffee Brownies:

  • 1/2 cup (113g) unsalted butter, cut into slices
  • 8 ounces (227g) semi-sweet chocolate, coarsely chopped
  • 3/4 cup (150g) firmly packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 3 large eggs, room temperature preferred
  • 1 tablespoon (15mL) concentrated coffee
  • 3/4 cup (90g) all-purpose flour
  • 1/4 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 Coffee: Pour the brewed coffee into a small saucepan. Heat over medium heat until boiling. Reduce coffee down to 2 tablespoons, remove from heat, and set aside.
  2. Preheat and Prep: Preheat the oven to 350ºF (177ºC). Line an 8″ or 9″ square baking pan with foil and spray with nonstick spray. Set aside.
  3. Melt Chocolate and Butter: In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow to cool for about 15 minutes.
  4. Combine Wet Ingredients: Whisk both sugars 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 concentrated coffee.
  5. Add Dry Ingredients: Add the flour and salt and stir gently until completely combined.
  6. Bake Brownies: Pour the batter into the prepared pan. Bake brownies for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely before frosting.
  7. Make Mocha Frosting: In a small saucepan over medium heat, melt the unsweetened baking chocolate and butter. Allow to cool for 15 minutes. In a medium bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the cooled chocolate/butter mixture, concentrated coffee, and milk or cream (start with 1 tablespoon). Turn the mixer onto low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste.
  8. Frost and Serve: When ready to frost the brownies, remove the brownies by lifting the foil overhang straight up. Peel back the remaining foil and place the brownie block onto a large cutting board. Spread frosting evenly over the top of the brownies, then cut into individual servings.

Notes

  • Room Temperature Eggs: These incorporate into the batter more easily than cold eggs.
  • Storage: Store leftover brownies at room temperature for up to 1 week. Brownies freeze well for up to 3 months. Thaw in the refrigerator overnight.

Nutrition

  • Serving Size: 1 Brownie
  • Calories: 350kcal
  • Sugar: 30g
  • Sodium: 150mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 60mg

Find it online: https://cookesrecipes.com/coffee-brownies-with-creamy-frosting-recipe/