Description
Rich and fudgy coffee brownies infused with the bold flavor of strong brewed coffee and topped with a luscious mocha frosting. This delightful dessert combines the bitterness of coffee and the sweetness of chocolate for a perfect treat that satisfies any chocolate lover’s cravings.
Ingredients
Brownie Batter
- 8 ounces (240mL) strong coffee
- ½ cup (113g) unsalted butter (cut into 6-8 slices)
- 8 ounces (227g) semi-sweet chocolate (coarsely chopped)
- ¾ cup (150g) firmly packed light brown sugar
- ¼ cup (50g) granulated sugar
- 3 large eggs (room temperature preferred)
- 1 Tablespoon (15mL) concentrated coffee
- ¾ cup (90g) all-purpose flour
- ¼ teaspoon salt
Mocha Frosting
- 2 ounces (40g) unsweetened baking chocolate (coarsely chopped)
- 4 Tablespoons (57g) unsalted butter
- 1 Tablespoon (15mL) concentrated coffee
- 1 to 2 Tablespoons (15-30mL) milk or cream
- 2 cups (240g) powdered sugar
- Pinch of salt
Instructions
- Reduce the Coffee: Pour the brewed coffee into a small saucepan. Heat over medium heat until boiling. Reduce the coffee down to 2 tablespoons by simmering gently. Remove from heat and set aside to cool.
- Prepare for Baking: Preheat the oven to 350ºF (177ºC). Line an 8″ or 9″ square baking pan with foil, then spray with nonstick spray. Set aside.
- Melt Chocolate and Butter: In a medium saucepan over medium heat, melt the unsalted butter and semi-sweet chocolate together, stirring frequently until completely smooth. Remove from heat and allow to cool for about 15 minutes.
- Mix Batter: Whisk the light brown sugar and granulated sugar into the cooled chocolate mixture until combined. Add the eggs one at a time, whisking well after each addition until smooth. Whisk in 1 tablespoon of the concentrated coffee.
- Add Dry Ingredients: Stir in the all-purpose flour and salt gently until the batter is completely combined.
- Bake the Brownies: Pour the batter into the prepared baking pan and spread evenly. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out mostly clean. Remove from the oven and allow brownies to cool completely in the pan.
- Make Mocha Frosting: In a small saucepan over medium heat, melt the unsweetened baking chocolate and butter together, stirring until smooth. Remove from heat and let cool for 15 minutes.
- Combine Frosting Ingredients: In a medium bowl, use a handheld mixer or stand mixer fitted with a paddle attachment to combine the cooled chocolate and butter mixture, concentrated coffee, and 1 tablespoon of milk or cream. Turn mixer on low and gradually add powdered sugar. Increase mixer speed to medium and beat until smooth and fully combined, scraping sides as needed. Add a pinch of salt to taste.
- Frost the Brownies: When ready to frost, lift the brownies out of the pan by the foil overhang. Peel back remaining foil and place the brownie block on a cutting board or a safe-to-cut surface. Spread the mocha frosting evenly over the top.
- Serve and Store: Cut the brownies into 16 servings. Store any leftovers at room temperature for up to 1 week or freeze for up to 3 months. Thaw frozen brownies overnight in the refrigerator before serving.
Notes
- Using strong brewed coffee intensifies the coffee flavor in the brownies.
- Room temperature eggs help create a smooth batter and better texture.
- Be careful not to overbake; the brownies should be moist and fudgy inside.
- Allow both the chocolate mixtures to cool before mixing with other ingredients to prevent eggs from cooking prematurely and to ensure smooth frosting.
- Adjust the amount of milk or cream in the frosting to achieve your desired consistency.
- For a vegan version, substitute butter with plant-based alternatives and use egg replacers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
