Menu
Author:
Tracy Nawara
Everyone’s favorite dessert has to be brownies. These little chocolate morsels are a blank canvas for so many other flavors like peanut butter, toffee, coffee, and s’mores. The possibilities are endless when it comes to brownie recipe variations. Even those who don’t enjoy chocolate can enjoy blondies instead.
Since coffee and chocolate go so well together, these Fudgy Coffee Brownies with Mocha Frosting might be the best brownies ever. There is coffee in the actual brownie, followed by a coffee-scented mocha frosting over the top. All brownie recipes need a flavorful frosting!
The fudginess of these brownies comes from the addition of high-quality 70% dark chocolate, chopped into tiny pieces. The chocolate melts alongside butter, which becomes the foundation of these little coffee delights. Instant coffee granules add depth to the coffee flavor, while sugar and vanilla sweeten the mix.
Eggs in a brownie batter are the key ingredient for achieving fudgy brownies. You want more eggs than flour in the recipe to keep everything moist and dense. There are 3 large eggs to ⅔ cup of flour in this recipe, which is the perfect ratio for rich fudginess. Too much flour and the brownies can become cake-like, which can be delicious, but not what we are looking for here.
Aside from the homemade brownies, this recipe calls for frosting to drape these brownies with. The mocha frosting consists of whipped cream, butter, powdered sugar, cocoa, and instant coffee granules. Both the frosting and the brownies contain chocolate and coffee, so the flavors really shine without being too rich or overpowering.
The frosting ingredients need to be at room temperature when you are ready for that step. The whipping cream will chill the butter, causing the frosting to become lumpy. If everything is room temp, the butter will blend seamlessly into the heavy cream, leading to the most smooth and creamy frosting.
Fudge Coffee Brownies pair very well with a homemade cappuccino or a tall glass of your favorite milk. Serve them to a crowd and people will be talking about these brownies for days. No matter the occasion, everyone loves a chewy, rich, fudgy coffee brownie.
For the Mocha Frosting:
Preheat the oven to 350 degrees F.
Spray a brownie pan with nonstick cooking spray and line with parchment paper. Allow the parchment to hand over the sides for easy brownie removal.
In the microwave, melt the chocolate and butter together in 45-second bursts, stirring in between. Keep going until the butter and chocolate are completely melted and homogenous.
Into the melted chocolate and butter, whisk in the coffee granules, sugar, and vanilla extract. Mix in eggs, one at a time, beating each egg completely into the batter before adding the next. Be sure the chocolate has cooled slightly as to not cook the eggs.
Using a spatula, carefully fold in the flour and salt. Do not overmix. Pour into the parchment-lined pan.
Bake in the prepared pan for 20-25 minutes or until a toothpick comes out mostly clean with a few damp crumbs.
Leave to cool completely in the pan before frosting the brownies.
Once the brownies are completely cool, make the frosting.
In a bowl, combine the heavy cream and instant coffee. Using a hand mixer, blend the cream until it starts to thicken, then add the softened butter. Cream this together until very light and fluffy, about 3 minutes. Add the cocoa powder and powdered sugar and mix until totally smooth and combined.
Spread the frosting on the brownies, then cut into squares. Store leftovers in a covered container in the refrigerator.
