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!
This ESPRESSO BROWNIE Recipe IS BETTER THAN EVER
These frosted coffee brownies have been a reader favorite on this site for years, and they’re consistently one of my most popular brownie recipes (which is saying a lot since I have more than 20 of them).
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).
What Makes These Coffee Brownies So Good
These brownies are everything you love about my homemade fudgy brownies with a frosting on top that makes them melt in your mouth. The base is my trusted scratch brownie recipe made from melted semi-sweet chocolate, brown sugar, a touch of granulated sugar for that crackly top, and just enough flour to keep them dense and fudgy.
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.
How to Make Coffee Brownies
If you’ve made my scratch brownies, you already know the drill. The only real differences are the espresso powder and the frosting. If you’ve never made my brownies before, know that they’re incredibly simple, and you only need one saucepan to get the job done.
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.
Coffee Brownie Variations
Once you’ve got the base down, these are easy to play with:
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.
The Best Coffee 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
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
- Room temperature eggs: these incorporate into batter much more easily than cold eggs, although this is not absolutely necessary.
- 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.
Hi! The brownies look so so good. I was planning to make it this weekend. But for the frosting you have written 4 tbsp and 112 gms. I am not sure which is right. Please clarify.
Sorry, Bhuvana! It should say 57g of butter. It’s now fixed. Enjoy!
My frosting turned out a lot darker than shown in the picture? Not sure why, but the brownie itself was super great!
That can happen depending on what kind of coffee you used– sounds like you did great work! Thanks for letting me know 🙂
Hi! My frosting came out like wet sand 🙁
Bummer! Not sure what to tell you since I wasn’t there, but that usually means there’s just not enough liquid and it needs to be worked more– so beaten again/more. I use this frosting recipe a lot so I am 100% confident it works well 🙂
Can I use instant coffee or espresso?
Yes!
Delicious! Second time I have made them and they are great every time!!
I’m so happy to hear that, Cherie!
This recipe was really good! Making it again soon
One of my favs! Thanks, Janey!
these turned out great. I went heavier with the chocolate cause I love both coffee and chocolate. dusted with vanilla powder.
Awesome, Brook! Thanks for your review 🙂
These Brownies are super rich and delicious. A keeper recipe that will make any chocolate fan happy.
Thank you so much, TeCe!
So….. concentrated coffee IS instant coffee or espresso ?
Essentially. It can be whatever form of concentrated coffee you want.
How strong is the coffee flavoring in just the brownie (minus frosting?) Like, if I added both tbsp of coffee concentrate would that be too much? I was thinking of making these to add to a trifle but wanted to double-check the intensity + figure out how much coffee concentrate I’d need to make first.
Hey, Madison– I would do just as you mentioned and double the concentrate if you’re not going to use the frosting and want a prominent coffee flavor. Let me know how it works out!
An update on the trifle: Accidentally reduced the coffee concentrate to 1 tbsp anyway since it reduced pretty quickly. Brownie turned out nice and moist and held up well against the pudding and cool whip in the trifle. The only issue was that I needed to double the batch to even out the different ratios.
For anyone else wondering, I used this brownie + caramel pudding + cool whip & topped with crushed pretzel bits for salt and crunch. Turned out really well!
I love this! Thanks so much for coming back to update, Madison 🙂
Made these with Nutella frosting and it was so good!! Needed more coffee and less sugar than the recipe states though – but that’s just my personal taste! Yummy!
Thank you so much, Shiv!
Hi , what should I do if my frosting is darker that the actual pic?? Thankyou in advance for ur response.,🧡
It’s totally fine 🙂
THESE ARE SO GOOD!!!! had to add a bit of extra cream to the frosting, but it was amazing in the end!!!!! thank you <3
Love that! Thank you!
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.
Thank you so much, Susan!
Nice
Hi, what will be a good substitute for egg in this recipe? Thank you.
Hi, Roselle– I’ve never used an egg substitute in this recipe, but I might try applesauce. Let me know if you try it!
Hi, I’m wondering if anyone has made these in a gluten-free version. If so, how’d they turn out and what did you use? If not, what would recommendations be?
Hi, Maggie– I have had readers make this with a GF 1:1 sub with no issue. Let me know if you try it!
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.
Thank you so much, Amanda!
Mine may not look pretty or appetizing!
I have never had good luck making brownies, they never cook in the middle. I cooked these, as directed, for 30 minutes straight. (My oven is accurate). I added 5 minute increments at least 3, maybe 4 times & figured I would burn the outside but the tester came out wet each time.
I used an 8×8, because that’s what I have in metal, which I prefer. Maybe glass would result differently?
The flavor is nice….I prefer a crispy edge & dense brownie.
These passed one taste tester so far…but they were compared to the “lava brownie” they enjoy!
They are rich!
Thank you for sharing your recipe. It was easy to mixup with ingredients I have in the house.
I may make again with a few alterations in my cooking vessel & time, the recipe is staying as is! 😉
Thanks so much, Virginia!
Hi, would mind telling me what concentrated coffee is? Is it something you make (if so how) or something you purchase? Thank you.
Hi, Mike– the first steps in the recipe guide you to making concentrated coffee. Hope that helps!
I seriously never leave comments, but just had to for this recipe. It is absolutely delicious 😋 Very rich so cut in small pieces. If your a coffee and chocolate lover then you must try this recipe!
Thank you so much, Michelle 🙂