Coffee Brownies Recipe

Introduction

These Coffee Brownies combine rich chocolate with the deep flavor of coffee to create a moist, decadent treat. Topped with a smooth mocha frosting, they are perfect for coffee lovers and chocolate fans alike. Easy to make and satisfying to eat, these brownies are a great indulgence for any occasion.

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
• ¼ teaspoon salt
• 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. Step 1: Pour the brewed coffee into a small saucepan and heat over medium heat until boiling. Reduce the coffee down to 2 tablespoons, then remove from heat and set aside.
2. 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.
3. Step 3: In a medium saucepan over medium heat, melt the butter and chopped semi-sweet chocolate, stirring frequently until smooth. Allow to cool for about 15 minutes.
4. Step 4: 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 the concentrated coffee.
5. Step 5: Add the flour and salt, stirring gently until completely combined. Pour the batter into the prepared pan.
6. Step 6: Bake for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely before frosting.
7. Step 7: For the mocha frosting, melt the unsweetened baking chocolate and 4 tablespoons butter together in a small saucepan over medium heat. Allow to cool for 15 minutes.
8. Step 8: In a medium bowl, combine the cooled chocolate and butter mixture with 1 tablespoon concentrated coffee and 1 to 2 tablespoons milk or cream. Using a mixer on low, slowly add the powdered sugar.
9. Step 9: Increase mixer speed to medium and beat until completely combined, scraping down the sides as needed. Add a pinch of salt to taste.
10. Step 10: Remove the cooled brownies by lifting the foil overhang and placing them on a cutting board. Spread the frosting evenly over the top, then cut into individual servings.

Tips & Variations

• Use freshly brewed strong coffee for the best depth of flavor in both the batter and frosting.
• For extra fudgy brownies, slightly underbake them by a couple of minutes.
• Substitute dark chocolate chips for semi-sweet if you prefer a more intense chocolate taste.
• Add a teaspoon of vanilla extract to the batter for additional aroma and sweetness.

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 them in the refrigerator before serving. For best texture, bring brownies to room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of brewed coffee?

Yes, you can substitute instant coffee, but be sure to dissolve it well in hot water to maintain the strong coffee flavor needed for the recipe.

Can I make these brownies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend suitable for baking, but results may vary slightly in texture.

Coffee Brownies Recipe

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★★★★★

4.7 from 90 reviews

These rich and fudgy Coffee Brownies combine the deep flavors of strong brewed coffee and chocolate to create an irresistible dessert. Topped with a luscious mocha frosting, this recipe is perfect for coffee and chocolate lovers looking for a decadent treat with a caffeinated twist.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Batter

• 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
• 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

1. Reduce Coffee: Pour the brewed coffee into a small saucepan and heat over medium heat until boiling. Reduce the liquid down to 2 tablespoons, then remove from heat and set aside to cool.
2. Prepare Pan: Preheat the oven to 350ºF (177ºC). Line an 8- or 9-inch square baking pan with foil and spray with nonstick spray. Set aside.
3. Melt Chocolate and Butter for Brownies: In a medium saucepan over medium heat, melt the butter and semi-sweet chopped chocolate, stirring frequently until the mixture is completely smooth. Remove from heat and let cool for about 15 minutes.
4. Mix Brownie Batter: Whisk in both the light brown sugar and granulated sugar into the cooled chocolate mixture until combined. Add the eggs one at a time, whisking thoroughly after each addition for a smooth batter. Stir in 1 tablespoon of the concentrated coffee. Then gently fold in the all-purpose flour and salt until just combined.
5. Bake Brownies: Pour the batter into the prepared baking pan, smoothing the top. Bake for 25-30 minutes or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Remove from oven and allow to cool completely before frosting.
6. Prepare Mocha Frosting: In a small saucepan over medium heat, melt the unsweetened baking chocolate and butter together. Remove from heat and allow the mixture to cool for 15 minutes.
7. Mix Frosting: In a medium bowl, use a handheld mixer or stand mixer fitted with the paddle attachment to combine the cooled chocolate/butter mixture with the concentrated coffee and 1 tablespoon of milk or cream. Start mixing on low and slowly add the powdered sugar. Increase the mixer speed to medium and beat until fully combined and smooth, scraping down the sides as needed. Add a pinch of salt to taste.
8. Frost Brownies: Lift the brownies out of the pan using the foil overhang and place on a large cutting board or cutting-safe surface. Peel back the foil and spread the mocha frosting evenly over the top of the brownies.
9. Serve and Store: Cut the frosted brownies into individual squares. Store leftover brownies at room temperature for up to 1 week or freeze for up to 3 months. Thaw frozen brownies in the refrigerator before serving.

Notes

• For best results, use strong brewed coffee to enhance the coffee flavor in the brownies.
• Allow melted chocolate mixtures to cool slightly before whisking in eggs to prevent cooking the eggs.
• Room temperature eggs blend more smoothly into the batter.
• If the mocha frosting is too thick, add additional milk or cream 1 teaspoon at a time until desired consistency is reached.
• Brownies are best served after fully cooling and frosting to allow flavors to meld.
• Use foil with an overhang in the baking pan for easy removal of brownies.

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