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Mocha Brownies with Cafe Latte Frosting

These Mocha Brownies with Cafe Latte Frosting feature a super fudgy, coffee-infused brownie topped with smooth & fluffy coffee buttercream. 
Course Dessert
Cuisine American
Keyword Coffee Brownies, Mocha Brownies
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 45 minutes
Servings 9 brownies
Calories 523kcal

Ingredients

For the Mocha Brownies

  • 5.5 oz dark chocolate chopped (60% - 75% cocoa)
  • ½ cup unsalted butter
  • 1 tablespoon instant coffee granules
  • 1 cup white sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • ¼ teaspoon salt
  • cup all-purpose flour spooned & leveled

For the Cafe Latte Buttercream

  • 1 to 1.5 teaspoons instant coffee granules
  • 2 to 3 tablespoons whipping cream
  • cup unsalted butter softened to room temperature
  • 2 cups powdered sugar sifted

Instructions

For the 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 butter and dark chocolate.
  • Microwave for 45-second intervals on medium power, stirring between each interval until melted.
  • Whisk in the instant coffee, sugar and vanilla extract.
  • Whisk in the eggs 1 at a time until the mixture is glossy.
  • Using a spatula or wooden spoon, carefully fold in the flour and salt.
  • Pour/spoon the batter into your prepared pan and bake for 20-25 minutes or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs.
  • Cool in the pan on a wire rack before frosting.

To Make the Cafe Latte Buttercream

  • In a small cup dissolve the instant coffee granules in 2 tablespoons of the whipping cream. If you prefer a stronger coffee flavor, use 1.5 teaspoons of instant coffee granules.
  • 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 1.5 cups of icing sugar.
  • Beat in the cream. If the frosting seems too thin or not sweet enough, beat in the remaining ½ cup powdered sugar.
  • Remove the brownies from the pan using the overhang of the parchment paper.
  • Frost the brownies with the cafe latte buttercream using a flat-edge knife. Cut into 9 or 16 squares and enjoy.

Notes

Store brownies in an airtight container at room temperature for 2 days or 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

Calories: 523kcal | Carbohydrates: 65g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 121mg | Sodium: 100mg | Potassium: 183mg | Fiber: 2g | Sugar: 53g | Vitamin A: 683IU | Calcium: 32mg | Iron: 3mg