Coffee Brownies with Coffee Frosting
These Coffee Brownies are rich, chewy, and topped with a creamy coffee frosting that adds a bold twist. A simple, satisfying treat for coffee and chocolate lovers alike.
Equipment
- Mixing bowls
- Hand or stand mixer
- - 8-inch square baking pan
- Measuring cups and spoons
- Spatula
Ingredients
- ### For the Brownies
- - ½ cup all-purpose flour
- - ⅓ cup unsweetened cocoa powder
- - 1 cup granulated sugar
- - 1 stick ½ cup unsalted butter
- - 2 large eggs
- - 1 teaspoon vanilla extract
- - 2 teaspoons coffee extract *or* 1 tablespoon instant coffee
- - ¼ teaspoon baking powder
- - ¼ teaspoon salt
- ### For the Coffee Frosting
- - ⅓ cup unsalted butter softened
- - 2 cups powdered sugar
- - 1½ teaspoons instant coffee granules
- - 2–4 tablespoons heavy whipping cream
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper or grease well.
- Melt butter and let cool slightly. In a mixing bowl, whisk together butter, sugar, eggs, vanilla, and coffee extract (or dissolved instant coffee).
- Sift in flour, cocoa powder, baking powder, and salt. Stir until just combined—do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let brownies cool completely in the pan before frosting.
- For the frosting, dissolve coffee granules in 2 tablespoons heavy cream. Set aside.
- Beat butter until fluffy. Gradually mix in powdered sugar.
- Slowly add the coffee cream mixture until desired consistency is reached.
- Frost the cooled brownies, slice, and serve!
Notes
- Use espresso powder for a stronger flavor.
- For a crunch, fold in chopped walnuts or chocolate chips.
- For a crunch, fold in chopped walnuts or chocolate chips.