Coffee Brownies with creamy espresso frosting and fudgy centers
These frosted coffee brownies are dense, fudgy, and laced with espresso for deep mocha flavor, topped with a creamy coffee frosting
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 16 brownies 1x
Ingredients
For the Brownies:
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¾ cup unsalted butter
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6 oz semi-sweet chocolate, chopped
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1 cup granulated sugar
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½ cup brown sugar
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3 large eggs
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1½ tsp vanilla extract
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2 tbsp brewed espresso or strong coffee
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½ cup all-purpose flour
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¼ cup cocoa powder
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½ tsp salt
For the Frosting:
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½ cup unsalted butter, softened
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1½ cups powdered sugar
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1 tsp espresso powder dissolved in
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1½ tbsp milk or cream
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½ tsp vanilla extract
Instructions
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Preheat oven to 325°F (163°C). Line an 8×8-inch pan with parchment.
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Melt butter and chocolate together until smooth. Let cool slightly.
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In a bowl, whisk sugars and eggs until thickened. Add vanilla and espresso.
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Stir in melted chocolate mixture.
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Sift in flour, cocoa, and salt. Fold until just combined.
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Pour into pan and bake 30–35 minutes. Cool completely.
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For frosting: beat butter until creamy, then add powdered sugar gradually.
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Mix espresso-milk mixture and vanilla into frosting. Beat until fluffy.
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Frost cooled brownies. Chill before slicing.
Notes
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For richer flavor, use bittersweet chocolate or add ½ tsp cinnamon.
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Store frosted brownies in the fridge for firmer texture and longer shelf life.
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Great with coffee or as a decadent dessert bar.