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Coffee Brownies with Creamy Coffee Frosting Recipe

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4 from 2 reviews

Rich and fudgy homemade coffee brownies topped with a creamy coffee-infused frosting, perfect for chocolate and coffee lovers seeking a delicious dessert or snack.

Ingredients

Brownies

  • 1 stick unsalted butter (113g)
  • 1 cup granulated sugar (200g)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened cocoa powder (35g)
  • 1/2 cup all-purpose flour (60g)
  • 1/4 tsp salt
  • 1/4 tsp baking powder

Frosting

  • 1.5 tsp instant coffee granules
  • 2-4 tbsp heavy whipping cream
  • 1/3 cup unsalted butter (76g)
  • 2 cups powdered sugar (240g)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and prepare an 8-inch baking dish by spraying it with non-stick spray or lining it with parchment paper and spraying the paper with non-stick spray to ensure easy removal of brownies.
  2. Melt Butter: In a microwave-safe bowl, melt 1 stick of unsalted butter until fully melted and slightly cooled.
  3. Mix Brownie Batter: In a large mixing bowl, combine the melted butter, 1 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 tsp salt, and 1/4 tsp baking powder. Stir thoroughly until all ingredients are well incorporated and the batter is smooth.
  4. Bake Brownies: Pour and spread the brownie batter evenly into the prepared 8-inch baking pan. Place in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no raw batter.
  5. Cool Brownies: Remove the brownies from the oven and allow them to cool completely in the pan to room temperature before frosting.
  6. Prepare Coffee Cream Mixture: In a small bowl, mix 1.5 tsp instant coffee granules into 2 tablespoons of heavy whipping cream, adjusting up to 4 tablespoons as needed for frosting consistency. Set aside.
  7. Make Frosting: In a large bowl, beat 1/3 cup unsalted butter until it becomes light and fluffy. Gradually add 2 cups powdered sugar, beating continuously. Slowly add the coffee and cream mixture, starting with 2 tablespoons and adding more 1 tablespoon at a time, mixing well after each addition, until the frosting reaches your desired spreading consistency.
  8. Frost Brownies: Once the brownies have cooled completely, spread the coffee frosting evenly over the top.
  9. Serve and Store: Slice the frosted brownies into 16 squares. Serve immediately or store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Notes

  • Ensure brownies are completely cool before frosting to prevent melting the frosting.
  • Adjust the amount of heavy cream in the frosting for desired consistency—use less for thicker frosting, more for spreadable frosting.
  • For a stronger coffee flavor, add a bit more instant coffee granules to the frosting mix.
  • To check doneness, insert a toothpick; moist crumbs indicate perfect fudginess.
  • Brownies can be frozen unfrosted or frosted; thaw overnight in the refrigerator before serving.

Find it online: https://cookedbysarah.com/coffee-brownies-with-creamy-coffee-frosting-recipe/