Description
Dense, fudgy chocolate brownies with a bold coffee twist, topped with rich, creamy coffee frosting for the ultimate café-style indulgence.
Ingredients
For the Brownies:
All-purpose flour (½ cup)
Large eggs (2)
Unsweetened cocoa powder (⅓ cup)
Vanilla extract (1 teaspoon)
Unsalted butter (1 stick)
Coffee extract or instant coffee (2 teaspoons extract or 1 tablespoon granules)
Granulated sugar (1 cup)
Baking powder (¼ teaspoon)
Salt (¼ teaspoon)
For the Coffee Frosting:
Heavy whipping cream (2–4 tablespoons)
Instant coffee granules (1 ½ teaspoons)
Powdered sugar (2 cups)
Unsalted butter (⅓ cup)
Instructions
1. Preheat your oven to 350°F (175°C) and prepare an 8-inch square baking dish by lining it with parchment paper and lightly greasing it.
2. Melt the unsalted butter in a microwave-safe bowl or saucepan, then transfer it to a mixing bowl.
3. Whisk in the granulated sugar until glossy, then add eggs one at a time, whisking after each. Stir in the vanilla extract.
4. Sift in the flour, cocoa powder, salt, and baking powder. Stir until smooth and combined, being careful not to overmix.
5. Add the coffee extract or dissolved instant coffee to the batter and stir until fully incorporated.
6. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, until a toothpick inserted comes out with a few moist crumbs.
7. Let the brownies cool completely in the pan before frosting.
8. Dissolve the coffee granules in 2 tablespoons of heavy cream. In a clean bowl, beat the butter until fluffy, then slowly add the powdered sugar. Mix in the coffee-cream mixture until smooth and spreadable, adjusting consistency as needed.
9. Spread the coffee frosting evenly over the cooled brownies. Slice into squares and serve.
Notes
These brownies taste even better the next day after the coffee flavor deepens. Store in an airtight container at room temperature for up to 3 days, or refrigerate for a firmer texture. You can also freeze them (frosted or unfrosted) for longer storage. For a stronger coffee kick, increase the instant coffee slightly in the frosting.