Mocha Brownies with Frosting are a delightful treat that perfectly marries the rich flavors of chocolate and coffee, creating a dessert that is both indulgent and satisfying. As a lover of all things sweet, I can confidently say that these brownies are a game-changer. The combination of fudgy brownie texture and creamy frosting elevates this classic dessert to new heights, making it a favorite among friends and family alike.
Historically, brownies have been a beloved American dessert since the early 20th century, but adding a mocha twist brings a unique flair that pays homage to coffee culture. People adore Mocha Brownies with Frosting not just for their taste, but also for their convenience; they are easy to whip up and perfect for any occasion, from casual gatherings to special celebrations. The rich, chocolatey goodness paired with a hint of coffee creates a flavor profile that is simply irresistible. Join me as we dive into this delicious recipe that is sure to become a staple in your dessert repertoire!
Ingredients:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon instant coffee granules
- 1/2 cup semi-sweet chocolate chips (optional)
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee granules (optional, for extra coffee flavor)
Preparing the Brownie Batter:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal later.
- In a medium saucepan, melt the 1 cup of unsalted butter over low heat. Once melted, remove it from the heat and let it cool slightly.
- Add the 2 cups of granulated sugar to the melted butter and stir until well combined. The mixture should be smooth and glossy.
- Next, crack in the 4 large eggs, one at a time, mixing well after each addition. This helps to incorporate air into the batter, making the brownies light and fluffy.
- Stir in the 1 teaspoon of vanilla extract until fully incorporated.
- In a separate bowl, whisk together the 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 tablespoon of instant coffee granules. This will ensure that all the dry ingredients are evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense brownies.
- If you’re using chocolate chips, fold them into the batter at this stage for an extra chocolatey treat.
Baking the Brownies:
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
- Once baked, remove the brownies from the oven and let them cool in the pan on a wire rack for about 15-20 minutes. This cooling time is crucial for the brownies to set properly.
- After they have cooled, carefully lift the brownies out of the pan using the parchment paper (if used) and let them cool completely on the wire rack.
Making the Frosting:
- In a medium bowl, beat the 1/2 cup of softened unsalted butter with an electric mixer until creamy and smooth.
- Gradually add the 2 cups of powdered sugar and 1/4 cup of unsweetened cocoa powder, mixing on low speed until combined. This helps to prevent a sugar cloud from forming!
- Add the 2 tablespoons of milk and 1 teaspoon of vanilla extract to the mixture. If you want to enhance the coffee flavor, add the 1 tablespoon of instant coffee granules at this point.
- Beat the frosting on medium speed for about 2-3 minutes until it’s light and fluffy. If the frosting is too thick, add a little more milk, one teaspoon at a time, until you reach your desired consistency.
Assembling the Brownies:
- Once the brownies are completely cool, place them on a serving platter or cutting board.
- Using a spatula or a butter knife, spread the frosting evenly over the top of the brownies. You can be generous with the frosting, as it adds a
Conclusion:
In conclusion, these Mocha Brownies with Frosting are an absolute must-try for anyone who loves the rich, indulgent combination of chocolate and coffee. The fudgy texture paired with the creamy frosting creates a delightful treat that is perfect for any occasion, whether it’s a cozy night in or a gathering with friends. You can easily elevate this recipe by adding nuts for a crunchy texture or a sprinkle of sea salt on top of the frosting for a sweet and salty contrast. I encourage you to whip up a batch of these delicious brownies and experience the joy they bring. Don’t forget to share your baking adventures with me! I’d love to hear how your Mocha Brownies with Frosting turned out and any creative twists you added. Happy baking! Print
Mocha Brownies with Frosting: The Ultimate Recipe for Coffee Lovers
- Total Time: 45 minutes
- Yield: 24 brownies 1x
Description
Indulge in these rich and fudgy chocolate brownies, enhanced with a hint of coffee and topped with a creamy cocoa frosting. Perfect for any chocolate lover, these brownies are easy to make and can be customized with nuts or other mix-ins for added texture. Enjoy them fresh or store them for later!
Ingredients
Scale- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon instant coffee granules
- 1/2 cup semi-sweet chocolate chips (optional)
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1/4 cup unsweetened cocoa powder (for frosting)
- 2 tablespoons milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoon instant coffee granules (optional, for extra coffee flavor in frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal later.
- In a medium saucepan, melt the 1 cup of unsalted butter over low heat. Once melted, remove it from the heat and let it cool slightly.
- Add the 2 cups of granulated sugar to the melted butter and stir until well combined. The mixture should be smooth and glossy.
- Next, crack in the 4 large eggs, one at a time, mixing well after each addition.
- Stir in the 1 teaspoon of vanilla extract until fully incorporated.
- In a separate bowl, whisk together the 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 tablespoon of instant coffee granules.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- If using chocolate chips, fold them into the batter.
- Pour the brownie batter into the prepared baking pan, spreading it evenly.
- Bake for 25-30 minutes. Check for doneness with a toothpick.
- Once baked, let the brownies cool in the pan on a wire rack for about 15-20 minutes.
- Carefully lift the brownies out of the pan using the parchment paper and let them cool completely on the wire rack.
- In a medium bowl, beat the 1/2 cup of softened unsalted butter until creamy.
- Gradually add the 2 cups of powdered sugar and 1/4 cup of unsweetened cocoa powder, mixing on low speed.
- Add the 2 tablespoons of milk and 1 teaspoon of vanilla extract. Optionally, add the 1 tablespoon of instant coffee granules.
- Beat the frosting on medium speed for about 2-3 minutes until light and fluffy. Adjust consistency with more milk if needed.
- Once the brownies are completely cool, place them on a serving platter.
- Spread the frosting evenly over the top of the brownies.
- Cut into squares or rectangles and serve.
Notes
- For a more intense chocolate flavor, consider using dark chocolate cocoa powder.
- These brownies can be stored in an airtight container at room temperature for up to 5 days.
- Feel free to add nuts or other mix-ins to the brownie batter for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
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