Name: Frosted Coffee Brownies Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon coffee extract or 1 teaspoon instant coffee granules; 1 cup granulated sugar; 1/2 cup unsalted butter, melted; 1 teaspoon vanilla extract; 2 large eggs; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 teaspoons instant coffee granules; 2-4 tablespoons heavy whipping cream

Ingredients

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1 teaspoon coffee extract or 1 teaspoon instant coffee granules

1 cup granulated sugar

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

2 large eggs

1/2 teaspoon baking powder

1/4 teaspoon salt

For the coffee frosting:

1/2 cup unsalted butter, softened

1 1/2 cups powdered sugar

1 teaspoon instant coffee granules

2-3 tablespoons heavy whipping cream

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare an 8-inch baking dish by spraying it with non-stick spray or lining it with parchment paper to prevent sticking.

Step 2: Melt the butter in the microwave and transfer it to a large mixing bowl. Stir in the granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined.

Step 3: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add these dry ingredients to the wet mixture, stirring until the batter is smooth and fully incorporated. Add coffee extract or instant coffee granules to enhance the coffee flavor.

Step 4: Pour the batter into the prepared baking dish and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Allow the brownies to cool completely before frosting.

Step 5: To make the frosting, dissolve the instant coffee granules in the heavy whipping cream. In a separate bowl, beat the unsalted butter until light and fluffy. Gradually add powdered sugar, then slowly mix in the coffee-infused cream until the frosting reaches your desired consistency.

Step 6: Spread the coffee frosting generously over the cooled brownies. Slice and serve.

Tips & Variations

Use espresso powder instead of instant coffee granules for a stronger, richer coffee flavor.

Adjust the amount of heavy cream in the frosting to make it lighter or thicker, starting with 2 tablespoons and adding more as needed.

Add chocolate chips or chopped nuts to the brownie batter before baking for extra texture and richness.

Storage

Store the frosted brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week; bring to room temperature before serving. You can also freeze the unfrosted brownies for up to 3 months and frost them after thawing. Reheat slices briefly in the microwave for a warm treat.

FAQs

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

Using brewed coffee will add moisture to the batter and frosting, which may affect texture. It’s best to use coffee extract or instant coffee granules for concentrated flavor without altering consistency.

What makes these brownies chewy?

The combination of all-purpose flour and the right amount of butter and eggs gives these brownies their signature chewy texture, balanced with a slight lift from baking powder.