Description
These fudgy coffee-infused brownies topped with creamy coffee frosting offer a perfect blend of rich chocolate and coffee flavor, ideal for a comforting dessert or a morning pick-me-up.
Ingredients
- 1 cup (227g) unsalted butter, melted
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup (125g) all-purpose flour (can substitute almond flour for gluten-free)
- ¾ cup (75g) unsweetened cocoa powder, sifted
- 1 tbsp espresso powder dissolved in 1 tbsp hot water
- ½ tsp salt
- ½ cup (90g) semi-sweet chocolate chips (optional)
- ½ cup (113g) unsalted butter, softened (for frosting)
- 2 cups (240g) powdered sugar, sifted (for frosting)
- 2 tbsp strong brewed coffee or espresso, cooled (for frosting)
- 1 tsp vanilla extract (for frosting)
- 1–2 tbsp heavy cream or whole milk (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
- Dissolve espresso powder in 1 tablespoon hot water and set aside to cool.
- In a large bowl, whisk melted butter and granulated sugar until smooth and glossy, about 2 minutes.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla extract and cooled espresso mixture.
- Sift together flour, cocoa powder, and salt in a separate bowl. Gradually fold dry ingredients into wet ingredients using a spatula, being careful not to overmix.
- Fold in chocolate chips if using.
- Pour batter into prepared pan and spread evenly. Bake for 25–30 minutes, checking at 25 minutes with a toothpick; it should come out with moist crumbs but no wet batter.
- While brownies bake, prepare frosting: beat softened butter until creamy, about 2 minutes.
- Gradually add sifted powdered sugar alternating with brewed coffee, beating well after each addition.
- Add vanilla extract and 1 tablespoon cream or milk. Beat until light and fluffy, adding more cream if needed for spreadable consistency.
- Once brownies are completely cool, spread coffee frosting evenly over the top.
- Cut into squares using a sharp knife (warming the knife slightly helps with clean cuts).
Notes
Do not overmix the batter to avoid cakey brownies. Use melted butter for a denser texture. Cool brownies completely before frosting to prevent melting. Whip frosting well for fluffiness. For dairy-free, substitute vegan butter and coconut cream. For gluten-free, substitute almond flour or gluten-free flour blend. Frosting can be swapped with coffee-flavored whipped cream for a lighter option. Let brownies rest overnight to deepen coffee flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: About a 2-inch squar
- Calories: 300
- Sugar: 25
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 3
- Protein: 3
Keywords: brownies, coffee brownies, fudgy brownies, coffee frosting, dessert, chocolate, easy brownies, homemade dessert