Dessert

Frosted Coffee Brownies Recipe

ByMarina Montclair October 24, 2025October 24, 2025

Introduction

Frosted Coffee Brownies combine rich chocolate and bold coffee flavors in a decadent treat. These brownies are moist and chewy, topped with a smooth coffee-infused frosting that elevates every bite. Perfect for coffee lovers looking for a delicious dessert with a caffeinated twist.

Three squares of chocolate cake with a thick, smooth light brown frosting layer on top are placed closely together on a white plate. The chocolate cake layer is dense, moist, and dark brown with a slightly crumbly texture visible at the sides and bottom. The frosting is evenly spread with soft swirls and a creamy texture, covering the entire top of each piece. The plate sits on a white marbled surface with a soft white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon coffee extract (or 1 tablespoon instant coffee)
1 cup granulated sugar
½ cup unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter (for frosting)
1 ½ cups powdered sugar (for frosting)
1 tablespoon instant coffee granules (for frosting)
2-4 tablespoons heavy whipping cream (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare an 8-inch baking dish with non-stick spray or parchment paper.
Step 2: Melt the butter in the microwave and transfer it to a large bowl. Stir in the granulated sugar, eggs, and vanilla extract until fully combined.
Step 3: Gradually add the flour, cocoa powder, salt, and baking powder to the wet ingredients. Stir until the batter is smooth and well-mixed.
Step 4: Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the brownies cool completely.
Step 5: For the frosting, dissolve the instant coffee granules in the heavy cream and set aside.
Step 6: Beat the unsalted butter until light and fluffy. Gradually add the powdered sugar, then slowly mix in the coffee-infused cream until you reach your desired frosting consistency.
Step 7: Spread the frosting generously over the cooled brownies. Slice and serve.

Tips & Variations

Use espresso powder instead of instant coffee for a stronger, richer coffee flavor.
Add chocolate chips or chopped nuts to the batter before baking for extra texture and richness.
Adjust the amount of heavy cream in the frosting to achieve a lighter or thicker consistency.

Storage

Store frosted brownies in an airtight container at room temperature for up to 3 days. Refrigerate to keep them fresh for up to a week. For longer storage, wrap individual brownies tightly and freeze them for up to 3 months. Thaw at room temperature or microwave briefly before serving.

How to Serve

Three square brownies are placed close together on a white plate, each with one thick, even layer of light tan frosting spread smoothly on top. The brownies have a dense, rich dark brown base with a slightly crumbly texture, and the frosting looks creamy with soft swirls. The plate rests on a white marbled surface with a soft cloth partly visible underneath. The overall look is simple and inviting, showing a clear contrast between the dark brownie and the light frosting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brewed coffee instead of coffee extract or instant coffee?

While brewed coffee can be used, coffee extract or instant coffee granules provide a more concentrated flavor without adding extra liquid, which helps maintain the right batter consistency.

How do I know when the brownies are done baking?

Insert a toothpick into the center of the brownies; if it comes out clean or with just a few moist crumbs, they’re done. Avoid overbaking to keep the brownies moist.