There’s nothing quite like the smell of rich chocolate mingling with freshly brewed coffee wafting through the kitchen at the same time. Enter the mocha brownies—a fudgy, ultra-chocolatey treat with just enough espresso kick to put them over the top. Whether you’re looking for a sophisticated coffee dessert to impress your guests or simply craving a decadent afternoon pick-me-up, these brownies with café latte frosting hit every sweet spot.
Why You’ll Love These Brownies
Forget the boxed brownie aisles and Velveeta-like mixes—these homemade squares pack real chocolate and real coffee. We use melted dark chocolate (60–75% cocoa) instead of just cocoa powder for the fudgiest center, and a full tablespoon of instant coffee grounds dissolves into the batter to give you that authentic mocha flavor. Then we top everything with a pillow of sweet, whipped coffee buttercream that tastes like your favorite café latte in frosting form.
Hands-On Tips for the Perfect Fudge
- Line your pan with parchment (not foil). You want clean edges and an easy lift-out—no stuck-on brownies here!
- Chop your chocolate finely so it melts smoothly without turning grainy. Patience is key: melt over low heat (or 45-second bursts in the microwave) and stir gently.
- Bake for gooey vs. cakey. If you plan to add frosting, err toward the longer bake time (28 minutes) so the brownies firm up enough to hold a swirl of frosting without sliding off.
The Lowdown on Instant Coffee
Your mocha magic depends on using a fine-grind instant coffee—think Starbucks VIA, not your chunky morning granules. Those tiny crystals dissolve completely into the melted chocolate, giving you a Brownies With Coffee In Them effect that’s smooth and potent, not gritty.
Putting It All Together
- Prep and Melt: Preheat to 350°F and line an 8×8 pan. Gently melt dark chocolate, butter, and coffee powder until glossy.
- Whisk and Fold: Stir in sugar, eggs, and vanilla. Gently fold in flour and salt—don’t overmix!
- Bake and Cool: Pour into your pan and bake 24–28 minutes. Cool completely before frosting.
- Frosting Fun: Dissolve coffee in hot water, chill, then whip into a mix of butter, powdered sugar, vanilla, and a pinch of salt. Frost your brownies generously.
Grown-Up Garnishes
Top with a dusting of cocoa, a sprinkle of chocolate shavings, or even mini marshmallows for a playful S’more Brownies Recipe twist. Love that retro campfire vibe? Layer a marshmallow swirl and graham cracker crumbs for a limited-time S’mores Brownies Recipe spin that’ll have everyone begging for more.
Beyond Brownies
If these hit the spot, you’ll also drool over:
- S’mores Boxed Brownies hack—treat those store-bought squares to a gourmet makeover.
- Chocolate Cheesecake Brownies Recipe Allrecipes—for when you need a cheesecake swirl to mingle with your mocha.
- Torte Cupcake–inspired mini versions topped with mocha whipped cream.
Brownie Toppings to Try
- Espresso Caramel Drizzle for an extra caffeine jolt
- Crushed Toffee Bits for a nutty crunch
- Flaky Sea Salt to cut through the sweetness
So, next time your coffee machine beckons, think double duty: brew a strong cup for sipping and measure out that same coffee into your batter. These mocha brownies bring together two of life’s best things—coffee and chocolate—into one irresistible bar. Ready to dive in? Flour your workspace, preheat that oven, and get ready to bake the ultimate coffee dessert.
Mocha Brownies Café Latte Frosting – Ultimate Coffee Dessert
- Total Time: 1 hour 10 minutes
- Yield: 12 brownies
Description
Decadently fudgy brownies infuse dark chocolate with a whisper of espresso, then get crowned with a silky coffee–buttercream that takes them from delicious to dreamy. Skip the frosting and stir in extra chocolate chips for an equally irresistible twist.
Ingredients
Brownies
- 155 g dark chocolate (60–75% cocoa), finely chopped
- 112 g unsalted butter
- 1 Tbsp instant espresso powder
- 200 g granulated sugar
- 1 tsp vanilla extract
- 2 large eggs, beaten
- ¼ tsp salt
- 84 g all‑purpose flour
Café Latte Frosting
- 1–2 tsp instant espresso powder
- 1 Tbsp boiling water
- 112 g unsalted butter, softened
- 165–220 g powdered sugar, sifted
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 Tbsp heavy cream (if needed)
Instructions
- Make the Brownies
- Heat your oven to 175 °C (350 °F). Line an 8×8 inch pan with parchment paper, letting the edges overhang for easy removal.
- Place the chopped chocolate, butter, and espresso powder in a microwave‑safe bowl. Gently melt in 30‑second bursts at medium power—stirring between intervals—until smooth. (Alternatively, use a double boiler.)
- Let the chocolate mixture cool slightly, then whisk in the sugar, beaten eggs, and vanilla until fully combined.
- Fold in the flour and salt just until no streaks of dry ingredients remain.
- Spread the batter evenly in your prepared pan. Bake for 23–28 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
- Allow the brownies to cool completely in the pan on a wire rack before frosting.
- Prepare the Frosting
- Dissolve the espresso powder in boiling water, whisking until smooth. Chill the coffee mixture briefly in the fridge so it’s cool to the touch.
- In a mixing bowl, beat the softened butter on medium speed until creamy (about 1 minute).
- Reduce speed to low, then gradually blend in 1 cup (125 g) of the powdered sugar, vanilla, and salt until smooth.
- Add the cooled coffee infusion and beat until combined.
- Slowly incorporate the remaining powdered sugar, ½ cup at a time, until the frosting reaches your desired sweetness and texture. If it seems too stiff, mix in up to 1 Tbsp of heavy cream.
- Assemble
- Lift the cooled brownies from the pan using the parchment overhang and set them on a cutting board.
- Frost the top with the café latte buttercream, using an offset spatula for a smooth finish.
- Slice into 12 even squares with a sharp knife, wiping the blade between cuts for clean edges.
Notes
Tips & Storage
- Espresso vs. Coffee Powder: For even bolder flavor, swap in instant espresso powder—use 2 tsp in the batter and 1–2 tsp in the frosting.
- Chocolate Choice: Semi‑sweet or 50–70% dark chocolate both work beautifully.
- Chill Time: Store frosted brownies in an airtight container in the fridge for up to 4 days. Unfrosted slabs can be wrapped and frozen for 2 months—thaw overnight before topping.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts
Nutrition
- Calories: 386kcal
- Sugar: 35g
- Sodium: 115mg
- Fat: 22g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 73mg