Description
Delight in these rich and fudgy Coffee Brownies topped with a luscious Mocha Frosting. The perfect blend of chocolate and coffee flavors makes this dessert an irresistible treat for any occasion.
Ingredients
Scale
Brownies
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon instant coffee granules
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Mocha Frosting
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons instant coffee granules
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan, or line it with parchment paper for easy removal.
- Melt butter and combine dry ingredients: Melt the butter in a medium saucepan over low heat. Remove from heat and stir in the sugar, cocoa powder, and instant coffee granules until smooth.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to incorporate flavor evenly.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet butter mixture, mixing just until combined to avoid overmixing.
- Prepare batter for baking: Pour the batter into the prepared baking pan, smoothing the top with a spatula for even baking.
- Bake the brownies: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, ensuring fudgy texture without overbaking.
- Cool the brownies: Allow the brownies to cool completely in the pan on a wire rack, preparing them for frosting.
- Make the mocha frosting: In a medium bowl, beat the softened butter using an electric mixer until creamy and smooth.
- Add dry frosting ingredients: Gradually add the powdered sugar, cocoa powder, and instant coffee granules, continuing to beat until well incorporated and free of lumps.
- Finish the frosting: Add milk and vanilla extract to the mixture, and beat until the frosting achieves a smooth, spreadable consistency.
- Frost the brownies: Once the brownies are completely cooled, spread the mocha frosting evenly over the top using a spatula, covering every corner.
- Set and serve: Allow the frosting to set slightly before slicing into squares and serving, ensuring neat pieces and optimal flavor.
Notes
- Do not overbake the brownies to maintain their fudgy texture; a toothpick should come out with a few moist crumbs.
- Using parchment paper in the baking pan makes for easy removal and cleaner edges.
- Instant coffee granules enhance the chocolate flavor without making the brownies taste overtly like coffee.
- Letting the frosting set slightly before slicing prevents it from smearing.
- For a dairy-free option, substitute butter with non-dairy margarine and milk with plant-based milk in the frosting.
