Introduction

These coffee brownies combine the rich, fudgy texture of classic brownies with the deep, aromatic flavor of espresso. Topped with a smooth mocha frosting, they make an irresistible treat for coffee and chocolate lovers alike.

A single square piece of chocolate cake with one thick layer of smooth, light brown coffee-flavored frosting on top, decorated with two whole dark coffee beans placed near the center. The cake looks moist and dense with a rich dark brown color, sitting on a simple white round plate. A vintage metal fork rests on the edge of the plate. The plate is placed on a rustic wooden surface with soft natural light coming from a window on the left, creating a cozy and warm atmosphere. In the background, there is a potted green plant and kitchen items with a blurred effect. Steam rises gently from the cake, emphasizing its warmth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (113g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/3 cup (32g) unsweetened cocoa powder, sifted
2 tablespoons instant espresso powder
1/2 cup (60g) all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (85g) semi-sweet chocolate chips
For the Mocha Frosting:
1/4 cup (57g) unsalted butter, softened
1 1/2 cups (180g) powdered sugar, sifted
3 tablespoons unsweetened cocoa powder, sifted
1 tablespoon strong brewed coffee, cooled
1/2 teaspoon vanilla extract
A pinch of salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. In a medium bowl, whisk together the flour, sifted cocoa powder, baking powder, and salt. Set aside.
Step 2: In a large bowl, combine the melted butter and granulated sugar, whisking until smooth. Add the eggs one at a time, whisking well after each addition until the mixture is glossy. Stir in the vanilla extract and instant espresso powder until fully dissolved and fragrant.
Step 3: Gently fold the dry ingredient mixture into the wet ingredients using a spatula, mixing just until no dry streaks remain. Avoid overmixing to keep the brownies fudgy. Fold in the semi-sweet chocolate chips, then pour the batter into the prepared pan and spread evenly.
Step 4: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Let the brownies cool completely in the pan on a wire rack.
Step 5: Meanwhile, make the mocha frosting by beating the softened butter until creamy. Gradually add the powdered sugar, cocoa powder, brewed coffee, vanilla extract, and salt. Beat until light and fluffy. Spread the frosting evenly over the cooled brownies. Let set before cutting into squares and serving.

Tips & Variations

For a stronger coffee flavor, increase the espresso powder by one additional tablespoon.
Substitute dark chocolate chips for a richer taste or white chocolate chips for contrast.
If you prefer a simpler option, omit the frosting and enjoy the brownies as is—they’re delicious on their own.
Use parchment paper for easy removal and clean edges when cutting brownies.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat refrigerated brownies briefly in the microwave for a warm, melty treat before serving.

How to Serve

A square piece of dark chocolate cake sits on a white plate with a silver fork on the right side. The cake has one layer with a thick, smooth, light brown coffee-flavored frosting spread evenly on top. Two coffee beans rest on the frosting near the center. Steam rises softly from the cake, showing it is warm. The plate is placed on a wooden table, with a background of a potted green plant near a window letting in soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brewed coffee instead of espresso powder in the batter?

Instant espresso powder is concentrated and dries well into the batter, enhancing flavor without adding extra liquid. If using brewed coffee, reduce other liquid ingredients to compensate and expect a milder coffee flavor.

How do I get fudgy brownies instead of cakey?

To keep brownies fudgy, avoid overmixing the batter once the dry ingredients are added, and bake just until a toothpick has moist crumbs. Using less flour and more fat, like butter, also helps maintain fudginess.