Description
Deliciously rich and moist frosted coffee brownies with a smooth coffee-flavored frosting. These brownies blend the deep flavors of cocoa and coffee to create a perfect treat for coffee lovers that’s easy to bake and sure to impress.
Ingredients
Scale
Brownie Ingredients
- 1 stick unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons coffee extract or 1 tablespoon instant coffee
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Coffee Frosting Ingredients
- 1 1/2 teaspoon instant coffee granules
- 2–4 tablespoon heavy whipping cream
- 1/3 cup unsalted butter
- 2 cups powdered sugar
Instructions
- Prepare oven and baking pan: Preheat your oven to 350°F (175°C). Grease an 8-inch baking dish with non-stick spray or line it with parchment paper and lightly grease the paper to prevent sticking.
- Melt butter: In a microwave-safe bowl, melt 1 stick of unsalted butter. This will serve as the base fat for the brownie batter.
- Mix wet ingredients: In a large mixing bowl, combine the melted butter, 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract. Stir well until the mixture is smooth and well incorporated.
- Add coffee flavor: Stir in 2 teaspoons coffee extract or alternatively 1 tablespoon instant coffee to infuse a rich coffee flavor into the batter.
- Incorporate dry ingredients: Sift together 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder. Slowly add these dry ingredients into the wet mixture and stir gently until fully combined without overmixing.
- Bake the brownies: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool brownies: Allow the brownies to cool completely in the pan on a wire rack to ensure the frosting adheres properly.
- Prepare coffee frosting: Dissolve 1 1/2 teaspoons instant coffee granules in 2-4 tablespoons heavy whipping cream and set aside. In a large bowl, beat 1/3 cup unsalted butter until light and fluffy. Gradually add 2 cups powdered sugar, mixing continuously until smooth.
- Adjust frosting consistency: Add 2 tablespoons of the coffee-infused heavy cream to the butter and sugar mixture, beating well. Continue adding more cream 1 tablespoon at a time, beating after each addition, until the desired frosting consistency is reached.
- Frost and serve: Spread the coffee frosting evenly over the cooled brownies. Slice into 16 squares and serve. Enjoy your rich frosted coffee brownies!
Notes
- Ensure brownies are fully cooled before frosting to prevent the frosting from melting.
- You can substitute coffee extract with strong brewed coffee if preferred.
- For stronger coffee flavor, increase instant coffee slightly in both batter and frosting.
- Use parchment paper for easier removal of brownies from the pan.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
