Coffee Brownies (With Mocha Frosting)

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Fudgy scratch brownies packed with espresso powder for bold coffee flavor, topped with a creamy mocha frosting that melts in your mouth. These coffee brownies are totally for the coffee lovers!

I originally developed this recipe in 2019, back when espresso powder was a thing, but it wasn’t something you could find in the baking aisle of just about any grocery store the way you can now. Back then, I didn’t want anyone to have to go hunting for a jar, so I had you boil a cup of coffee down to a couple of tablespoons of concentrate and use that in the brownies and the frosting.

It worked like a charm! But now we know espresso powder is easy to find, and it makes the whole recipe easier and gives you an even stronger coffee flavor. No simmering a pot on the stove and keeping an eye on it so you don’t end up with coffee-flavored crumbly bits and hot air (BEEN THERE!). Just scoop, stir, and go!

Both the brownies and the frosting are now made with espresso powder, so you’ll notice two looks in the photos in this post. The lighter, softer brown frosted brownies were made with the old concentrated coffee method, and the darker ones were made with espresso powder.

Since you know I take my recipe testing seriously, you can trust that this recipe is updated and BETTER, and these brownies are absolutely bursting with coffee flavor (go visit my tiramisu brownies next– another updated recipe that’s better than ever).

“These are some of the best brownies I have ever made or tasted! They are so rich and silky and the coffee really comes through.” — Amanda

Psst… Want the full how and why of the base? It’s all in that post.

From there, I took notes from my frosted brownies with walnuts and my old coffee brownies recipe to create something even better. The result is a deeply coffee-flavored brownie topped with a smooth, creamy mocha frosting. Totally and completely for the coffee lovers.

A quick note on how these compare to my updated tiramisu brownies: I add a little espresso powder to those, too, for a strong coffee flavor. But since they’re a layered, mascarpone-and-ladyfinger situation, the tiramisu vibes share the spotlight. These coffee brownies are straight up coffee-forward. I think that means they count as breakfast food.

“These are SO yummy! As always, you make the recipe and instructions so easy to follow. Brownie is moist and the frosting is lovely. The coffee adds a delicious twist to ‘regular’ brownies.“ — Susan

Start with the brownie batter: melt your butter and chopped semi-sweet chocolate together, then let the mixture cool for about 10-15 minutes. This is important: you want it warm enough to help dissolve the sugars (that’s the secret to the crackly top), but not so hot that it scrambles your eggs (I know I just mentioned breakfast, but let’s not).

Whisk in the wet ingredients: whisk in the brown sugar and granulated sugar, then add the eggs one at a time. Finish this team off with the vanilla extract.

Add the flour, espresso powder, and salt: gently fold in the flour, espresso powder, and salt just until you don’t see any streaks. Don’t over-mix, or you’ll end up with tougher brownies.

Bake until perfection: pour the batter into the prepared metal pan and bake. You want moist crumbs on the tester, not a clean toothpick, because they will keep baking a bit after they come out of the oven. Use a metal pan if you can– glass bakes faster and you’ll lose that gooey texture.

Cool completely: I know, I know. But frosting a warm brownie is a melty mess. If you’re antsy, pop the pan in the fridge to speed things along.

Make and spread the mocha frosting: beat the frosting until it’s smooth and creamy, thinning it out if needed for your preferred texture, then spread it over the cooled brownies.

Slice and serve: for the cleanest slices, chill the frosted brownies for a bit first and wipe your knife between cuts. And no, a scoop of coffee ice cream or coffee whipped cream would not be too much, thankyouverymuch for asking.

Walnut coffee brownies: stir chopped walnuts into the batter or press them on top of the frosting for crunch (check out my frosted brownies for some guidance here on that adjustment).

Extra mocha frosting: thin your frosting with more brewed coffee or espresso instead of milk for an even bolder coffee kick, or go straight to cream for a richer finish.

Chocolate-covered espresso beans: scatter a few on top for garnish– they look gorgeous and add a little crunch.

Tiramisu brownies: want to go even more dessert-y? My tiramisu brownies layer coffee-soaked ladyfingers and sweetened mascarpone into the same scratch brownie base.

No frosting: skip it entirely for a simple, fudgy coffee brownie, or dust with powdered sugar or cocoa.

Other brownies from my lineup: cookies & cream, mint chocolate, and Nutella brownies would all be fun combos with an espresso brownie base. Just be sure you invite me over to taste test… Mmmkay??

Basically, these brownies are better than ever, and if you were a fan before, you’ll most certainly still be a fan this time around. These coffee brownies are one of my personal favorites, and whenever I make them, it’s hard not to keep them all to myself. There’s something about that extra layer of coffee-infused frosting that just takes the cake brownie and locks in that irresistibility.

4.87 from 23 votes

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The Best Coffee Brownies

Fudgy scratch brownies packed with espresso powder for bold coffee flavor, topped with a creamy mocha frosting that melts in your mouth. These coffee brownies are totally for the coffee lovers!

Prep Time15 minutes mins

Bake Time25 minutes mins

Total Time40 minutes mins

Recipe Author Lynn April

Servings: 16 brownies

Ingredients

COFFEE BROWNIES

• ▢ ½ cup (113g) unsalted butter cut into 6-8 slices
• ▢ 8 ounces (227g) semi-sweet chocolate coarsely chopped
• ▢ ¾ cup (150g) firmly packed light brown sugar
• ▢ ¼ cup (50g) granulated sugar
• ▢ 3 large eggs room temperature preferred¹
• ▢ 1 teaspoon vanilla extract
• ▢ ¾ cup (90g) all-purpose flour be sure to measure properly
• ▢ 2 Tablespoons (12g) espresso powder
• ▢ ¼ teaspoon salt

MOCHA FROSTING

• ▢ 2 ounces (40g) unsweetened baking chocolate coarsely chopped
• ▢ 4 Tablespoons (57g) unsalted butter
• ▢ 2 to 3 Tablespoons (30-45mL) milk or cream²
• ▢ ½ Tablespoon (3g) espresso powder
• ▢ 2 cups (240g) powdered sugar
• ▢ pinch of salt

Video

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Instructions

COFFEE BROWNIES

• Preheat the oven to 350ºF (177ºC). Line an 8" or 9" square baking pan with foil and spray with nonstick spray. Set aside.
• In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow to cool for about 15 minutes.
  ½ cup (113g) unsalted butter, 8 ounces (227g) semi-sweet chocolate
• Whisk both sugars into cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in the vanilla extract. Add the flour, espresso powder, and salt and stir gently until completely combined.
  ¾ cup (150g) firmly packed light brown sugar, ¼ cup (50g) granulated sugar, 3 large eggs, 2 Tablespoons (12g) espresso powder, ¾ cup (90g) all-purpose flour, ¼ teaspoon salt
• Pour the batter into the prepared pan. Bake brownies for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely before frosting.

MOCHA FROSTING

• In a small saucepan over medium heat, melt the unsweetened baking chocolate and the butter. Allow to cool for 15 minutes.
  2 ounces (40g) unsweetened baking chocolate, 4 Tablespoons (57g) unsalted butter
• In a medium bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine cooled chocolate/butter mixture, milk or cream (start with 2 Tablespoons), and espresso powder. Turn the mixer onto low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed, and adding more milk or cream until desired consistency. Add salt to taste.
  ½ Tablespoon (3g) espresso powder, 2 to 3 Tablespoons (30-45mL) milk or cream², 2 cups (240g) powdered sugar, pinch of salt
• When you are ready to frost the brownies, remove the brownies by lifting the foil overhang straight up. Peel back remaining foil and place brownie block onto a large cutting board or safe-to-cut surface.
• Spread frosting evenly over the top of the brownies, then cut into individual servings. Store leftover brownies at room temperature up to 1 week. Brownies freeze well, up to 3 months. Thaw in refrigerator overnight.

Notes

1. Room temperature eggs: these incorporate into batter much more easily than cold eggs, although this is not absolutely necessary.
2. Liquid for buttercream: you can use coffee to thin out the frosting as well. You can also add espresso powder to cream cheese frosting or  vanilla frosting. Be sure to make half batches of those linked recipes.

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1brownie | Calories: 319kcal | Carbohydrates: 41g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 55mg | Potassium: 153mg | Fiber: 2g | Sugar: 33g | Vitamin A: 318IU | Calcium: 31mg | Iron: 2mg