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Frosted Coffee Brownies

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These frosted coffee brownies feature a fudgy chocolate base infused with espresso powder and are topped with a silky coffee buttercream frosting. Perfect for parties or a cozy night in, they deliver a rich mocha flavor and are easy to make with pantry staples.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, melted
  • 1 1/4 cups (250g) granulated sugar
  • 3/4 cup (150g) packed light brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/3 cup (30g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon instant espresso powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (90g) mini chocolate chips or chopped dark chocolate (optional)
  • For the Coffee Frosting:
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 1/2 tablespoons strong brewed coffee, cooled (or 1 tablespoon milk + 1 teaspoon instant espresso powder)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, letting some hang over for easy removal. If using glass, reduce oven temperature by 10°F.
  2. In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until glossy and combined (about 1 minute).
  3. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract. The mixture should look pale and thick.
  4. In a separate bowl, sift together cocoa powder, flour, instant espresso powder, baking powder, and salt. Whisk to combine.
  5. Add dry ingredients to the wet mixture. Fold gently with a spatula until just combined. Do not overmix. Fold in chocolate chips or chopped chocolate if using.
  6. Spread batter evenly into prepared pan. Use a spatula to nudge it into the corners.
  7. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
  8. Let brownies cool in the pan on a wire rack for at least 1 hour before frosting.
  9. For the frosting: In a medium bowl, beat softened butter with a hand mixer until creamy (about 1 minute). Add powdered sugar, vanilla, salt, and brewed coffee. Beat on low until combined, then increase to high and whip until light and fluffy (2–3 minutes). Add more coffee or milk if needed for consistency.
  10. Once brownies are cool, lift them from the pan using parchment. Spread frosting over the top. Use an offset spatula for a smooth finish or make swirls.
  11. Optional: Dust with cocoa powder or sprinkle mini chocolate chips on top.
  12. For clean cuts, chill brownies for 30 minutes before slicing with a sharp knife. Wipe the blade between cuts. Serve at room temperature.

Notes

For gluten-free brownies, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter with a vegan alternative. Do not overmix the batter for best texture. Let brownies cool completely before frosting. For cleaner slices, chill before cutting. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Unfrosted brownies can be frozen for up to 2 months.

Nutrition

Keywords: coffee brownies, frosted brownies, mocha dessert bars, party dessert, easy brownies, chocolate coffee bars, espresso brownies, buttercream frosting, fudgy brownies, homemade brownies

Find it online: https://realityeats.com/frosted-coffee-brownies-recipe-easy-dessert-bars-for-parties/