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Mocha Brownies with Frosting: The Ultimate Recipe for Coffee Lovers

  • Author: Melissa
  • 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

  1. 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.
  2. 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.
  3. Add the 2 cups of granulated sugar to the melted butter and stir until well combined. The mixture should be smooth and glossy.
  4. Next, crack in the 4 large eggs, one at a time, mixing well after each addition.
  5. Stir in the 1 teaspoon of vanilla extract until fully incorporated.
  6. 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.
  7. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  8. If using chocolate chips, fold them into the batter.
  9. Pour the brownie batter into the prepared baking pan, spreading it evenly.
  10. Bake for 25-30 minutes. Check for doneness with a toothpick.
  11. Once baked, let the brownies cool in the pan on a wire rack for about 15-20 minutes.
  12. Carefully lift the brownies out of the pan using the parchment paper and let them cool completely on the wire rack.
  1. In a medium bowl, beat the 1/2 cup of softened unsalted butter until creamy.
  2. Gradually add the 2 cups of powdered sugar and 1/4 cup of unsweetened cocoa powder, mixing on low speed.
  3. Add the 2 tablespoons of milk and 1 teaspoon of vanilla extract. Optionally, add the 1 tablespoon of instant coffee granules.
  4. Beat the frosting on medium speed for about 2-3 minutes until light and fluffy. Adjust consistency with more milk if needed.
  1. Once the brownies are completely cool, place them on a serving platter.
  2. Spread the frosting evenly over the top of the brownies.
  3. 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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Find it online: https://melissarecipes.com/mocha-brownies-with-frosting/