Name: Frosted Coffee Brownies Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup all-purpose flour; 2 large eggs; 1/3 cup unsweetened cocoa powder; 1 teaspoon vanilla extract; 1 stick (1/2 cup) unsalted butter; 2 teaspoons coffee extract or 1 tablespoon instant coffee; 1 cup granulated sugar; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/3 cup unsalted butter; 2 cups powdered sugar; 1 1/2 teaspoons instant coffee granules; 2-4 tablespoons heavy whipping cream

Ingredients

1/2 cup all-purpose flour

2 large eggs

1/3 cup unsweetened cocoa powder

1 teaspoon vanilla extract

1 stick unsalted butter

2 teaspoons coffee extract or 1 tablespoon instant coffee

1 cup granulated sugar

1/4 teaspoon baking powder

1/4 teaspoon salt

2-4 tablespoons heavy whipping cream

1 1/2 teaspoons instant coffee granules

2 cups powdered sugar

1/3 cup unsalted butter (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare an 8-inch baking dish by coating it with non-stick spray or lining it with parchment paper, then lightly spray the parchment.

Step 2: Melt the butter in the microwave and transfer it to a large mixing bowl.

Step 3: Add the granulated sugar, eggs, and vanilla extract to the melted butter, stirring until well combined.

Step 4: Gradually add the flour, cocoa powder, salt, baking powder, and coffee extract or instant coffee to the wet ingredients, mixing until the batter is smooth and fully combined.

Step 5: Spread the batter evenly into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Allow the brownies to cool completely before frosting.

Step 7: To make the frosting, dissolve the instant coffee granules in the heavy whipping cream and set aside.

Step 8: Beat the unsalted butter until light and fluffy in a separate bowl. Gradually add the powdered sugar, mixing well.

Step 9: Slowly pour in 2 tablespoons of the coffee-infused cream, mixing until smooth. Add more cream, one tablespoon at a time, to reach your desired frosting consistency.

Step 10: Generously spread the frosting over the cooled brownies, then slice and serve.

Tips & Variations

Use espresso powder instead of instant coffee for a stronger, richer coffee flavor that enhances the chocolate without overpowering it.

For a lighter frosting, start with 2 tablespoons of cream and add more gradually until you reach your preferred consistency.

Add chocolate chips or chopped nuts to the brownie batter before baking to introduce a pleasant texture contrast.

Storage

Store frosted coffee brownies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to a week. To freeze, wrap individual unfrosted brownies tightly in plastic wrap and place in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or microwave briefly, then frost just before serving for best results.

FAQs

How do I mix the brownie batter so it turns out right?

Start by combining the melted butter, sugar, eggs, vanilla, and coffee until smooth. In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gently stir the dry ingredients into the wet just until no streaks remain. Avoid overmixing to keep the brownies fudgy and tender rather than dense and tough.

Can I use espresso powder instead of instant coffee or coffee extract?

Yes, espresso powder works very well and delivers a bolder coffee flavor. Use the same amount as the instant coffee or coffee extract called for, adjusting downward if you prefer a milder taste. It adds rich depth without masking the chocolate.