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Mocha Brownies with Cafe Latte Frosting Recipe

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4.1 from 7 reviews

Indulge in rich Mocha Brownies topped with a smooth Cafe Latte Frosting. These decadent brownies combine the intense flavor of dark chocolate with a hint of coffee for a perfect blend, finished with a creamy, coffee-infused frosting that elevates this classic treat to new heights.

Ingredients

Mocha Brownies

  • 5.5 oz (155 grams) dark chocolate (60% – 75% cocoa), finely chopped
  • 1/2 cup (112 grams) unsalted butter
  • 1 tablespoon instant coffee powder
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, whisked
  • 1/4 teaspoon salt
  • 3/4 cup (84 grams) all-purpose flour (spooned & leveled)

Cafe Latte Frosting

  • 1-2 teaspoons instant coffee powder
  • 1 tablespoon boiling water
  • 1/2 cup (112 grams) unsalted butter, softened to room temperature
  • 1 1/2 – 2 cups (165-220 grams) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon whipping cream (optional)

Instructions

  1. Prepare Mocha Brownies: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal, or alternatively, line with aluminum foil and lightly grease.
  2. Melt Chocolate Mixture: In a microwave-safe bowl, combine finely chopped dark chocolate, unsalted butter, and 1 tablespoon instant coffee powder. Microwave on medium power for 45-second intervals, stirring after each until fully melted. Alternatively, melt the mixture using a double boiler over low heat.
  3. Mix Wet Ingredients: Allow the melted mixture to cool slightly, then whisk in granulated sugar, the whisked eggs, and vanilla extract until smooth and combined.
  4. Add Dry Ingredients: Gently fold in the all-purpose flour and salt until just incorporated, being careful not to overmix.
  5. Bake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 23-28 minutes, or until the surface is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Cool Brownies: Let the brownies cool completely in the pan on a wire rack before frosting.
  7. Prepare Cafe Latte Frosting: Dissolve 1-2 teaspoons instant coffee powder in 1 tablespoon boiling water, whisking until fully dissolved. Cool the coffee mixture completely, placing it in the fridge if necessary to speed cooling.
  8. Beat Butter and Sugar: In a large bowl, beat the softened butter with an electric mixer for about 1 minute until creamy. Gradually beat in 1 cup powdered sugar on low speed, then add vanilla extract and salt.
  9. Add Coffee Mixture: Mix in the cooled instant coffee dissolved in water, ensuring it is not warm to prevent melting the butter.
  10. Finish Frosting: Gradually beat in the remaining powdered sugar about 1/2 cup at a time until desired sweetness and consistency are achieved. If needed, add 1 tablespoon whipping cream to reach a spreadable texture.
  11. Frost Brownies: Use the parchment paper overhang to lift the brownies out of the pan and place them on a cutting board. Spread the frosting evenly over the cooled brownies with a flat-edge knife.
  12. Serve: Slice the brownies with a sharp knife and serve.

Notes

  • Ensure the coffee mixture for frosting is fully cooled to prevent the butter from melting.
  • Use parchment paper with an overhang to make removing brownies from the pan easier.
  • Do not overbake the brownies to keep them moist and fudgy.
  • If the frosting is too thick, add whipping cream a little at a time to adjust consistency.
  • The amount of instant coffee in frosting can be adjusted based on taste preference.

Find it online: https://cookedbysarah.com/mocha-brownies-with-cafe-latte-frosting-recipe/