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Frosted Coffee Brownies

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Rich, fudgy brownies with a bold coffee kick, topped with a creamy coffee frosting. These easy homemade dessert bars are perfect for coffee and chocolate lovers alike, and can be adapted for gluten-free or dairy-free diets.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons instant coffee granules
  • 1/3 cup (30g) unsweetened cocoa powder (Dutch-process or natural)
  • 1/2 cup (65g) all-purpose flour (or gluten-free blend for GF version)
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 tablespoons unsalted butter, softened (for frosting)
  • 1 cup (120g) powdered sugar
  • 1 tablespoon instant coffee granules (for frosting, dissolved in 1 tablespoon hot water)
  • 1 tablespoon whole milk or heavy cream (or dairy-free milk alternative)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper or grease well.
  2. In a large bowl, whisk together melted butter and granulated sugar until smooth and glossy, about 1 minute.
  3. Add eggs and vanilla extract, whisking until the mixture lightens and looks creamy.
  4. Whisk in instant coffee granules until dissolved.
  5. In a separate bowl, sift together cocoa powder, flour, salt, and baking powder.
  6. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
  7. Scrape the batter into the prepared pan and smooth the top.
  8. Bake for 25-30 minutes, checking at 25 minutes. A toothpick inserted in the center should come out with a few moist crumbs.
  9. Let brownies cool in the pan for 10-15 minutes, then lift out and transfer to a wire rack to cool completely.
  10. For the frosting: In a medium bowl, beat softened butter until creamy. Add powdered sugar and mix on low to combine.
  11. Dissolve instant coffee granules in hot water and add to the frosting along with milk and a pinch of salt.
  12. Beat until smooth and fluffy, adding more milk if needed for spreadability.
  13. Spread frosting evenly over cooled brownies. Decorate as desired.
  14. Slice into 16 squares and serve.

Notes

For gluten-free brownies, use a 1:1 gluten-free flour blend. For dairy-free or vegan, use plant-based butter, non-dairy milk, and flax eggs (2 tbsp ground flaxseed + 5 tbsp water). Do not overmix the batter for fudgy texture. Chill brownies before slicing for clean cuts. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition

Keywords: coffee brownies, frosted brownies, mocha brownies, dessert bars, easy brownies, homemade brownies, chocolate coffee dessert, gluten-free brownies, dairy-free brownies, fudgy brownies

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