Mocha Brownies with Cafe Latte Frosting

Stack of three mocha brownies, frosted with coffee frosting

5 from 5 votes

Mocha Brownies with Cafe Latte Frosting

These mocha brownies are rich and fudgy with a delicious hint of coffee. Top them with cafe latte frosting for a super decadent brownie, or skip the frosting and fill them with chocolate chips. Either way - these mocha brownies are perfect for coffee lovers.

Prep Time45

Cook Time25

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Coffee Brownies, Mocha Brownies

Servings: brownies

Author: Fiona Dowling

Equipment

8x8 inch (20x20 cm) pan

Ingredients

For the Mocha Brownies

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

For the Cafe Latte Buttercream

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

US Customary - Metric

Instructions

Mocha Brownies

Preheat the oven to 350F degrees. Line an 8x8 inch pan with parchment paper so there's an overhang around the edges. Or line with aluminum foil and lightly grease.
In a large microwave-safe bowl, add the chopped chocolate, butter and instant coffee. Microwave for 45-second intervals on medium power, stirring between each interval until melted. Alternatively, melt in a double boiler over low heat.
Allow the mixture to cool slightly, then whisk in the sugar, whisked eggs and vanilla extract.
Carefully mix in the flour and salt.
Pour/spoon the batter into your prepared pan and spread into an even layer. Bake in the preheated oven for about 23-28 minutes, or until the top is set and an inserted toothpick comes out clean or with a few moist brownie crumbs.
Cool in the pan on a wire rack before frosting.

Cafe Latte Frosting

Add the instant coffee to the boiling water. Whisk together with a fork to help dissolve the coffee. Cool fully - you can place the mixture in the fridge to speed up the process.
In a large bowl using a stand or hand-held electric mixer beat the butter for about 1 minute to soften. Turn the mixer down to low speed and beat in 1 cup powdered sugar, along with the vanilla and salt.
Beat in the instant coffee dissolved in water. Make sure that the water isn't warm - otherwise it will melt the butter.
Beat in the rest of the powdered sugar about 1/2 cup at a time, until the desired sweetness and consistency is reached. If needed, beat in 1 tablespoon of cream.
Remove the brownies from the pan using the overhang of the parchment paper. Place on a cutting board. Frost the brownies using a flat-edge knife (be sure the brownies are fully cooled). Slice using a sharp knife.

Notes

Instant Coffee: I recommend choosing an instant coffee powder that has very fine granules. You can substitute instant coffee with instant espresso powder. Use 2 teaspoons of instant espresso powder in the brownie batter and 1-2 teaspoons in the frosting.
Chocolate: I recommend using between 50-70% dark chocolate. Semi-sweet chocolate works too.
Nutrition: Details provided are an estimate only and based on 1 brownie with frosting, assuming the pan is sliced into 12 uniform brownies.
Storage: Store brownies in an airtight container in the fridge for up to 4 days. Unfrosted brownies can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the fridge before frosting.

Nutrition