If you’re here for deep, chocolatey comfort with a bold coffee kick, you’re in the right place! These Coffee Brownies With Creamy Frosting are everything a brownie should be: moist, rich, fudgy, and topped with a silky, dreamy mocha frosting that takes them straight into dessert heaven.
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What Are Coffee Brownies With Creamy Frosting?
Imagine everything you love about classic brownies gooey texture, rich chocolate flavor, that satisfying crackly top but taken up a notch with the deep, roasted notes of strong coffee and topped with a light, velvety mocha frosting. These Coffee Brownies With Creamy Frosting are not just a treat, they’re an experience.
I created this recipe on a chilly afternoon when all I wanted was something indulgent with a grown-up twist. The result? A rich, fudgy square of pure joy. Perfect with a warm drink, even better shared with friends.
Why You’ll Love This Recipe
- Deep flavor: The coffee enhances the chocolate, not overpowers it expect a mocha-like harmony.
- Fudgy texture: No cakey brownies here just dense, chewy goodness.
- Balanced sweetness: Thanks to brown sugar and a pinch of salt, it’s not cloying.
- That mocha frosting… Need I say more? Creamy, slightly whipped, and irresistibly smooth.
- Easy and foolproof: No fancy equipment, no complicated steps just pure comfort baking.
What Do They Taste Like?
Think of the richest dark chocolate brownie you’ve ever had then imagine it kissed with espresso, giving it a toasty depth and just a hint of bitterness. Now add a cloud of mocha frosting that melts on your tongue and lingers just enough to make you reach for a second square. Or a third. (No judgment here.)
Benefits of These Brownies
Perfect for gifting, sharing, or hoarding with a mug of coffee in hand.
Caffeine + comfort in one bite.
Easy to make ahead they’re even better the next day.
Flexible and adaptable: Add nuts, extra chips, or skip the frosting if you’re keeping it simple.
Ingredients for Coffee Brownies
Strong Coffee:
- Strong brewed coffee (120ml) – Reduced to intensify the flavor.
For the Brownies:
- 120g unsalted butter
- 200g dark chocolate (semi-sweet or bittersweet), chopped
- 150g granulated sugar
- 50g light brown sugar
- 3 large eggs
- 2 tbsp concentrated coffee (from the reduced brew)
- 100g all-purpose flour
- 30g unsweetened cocoa powder
- ½ tsp salt
For the Mocha Frosting:
- 100g unsalted butter, softened
- 2 tbsp strong brewed coffee (cooled)
- 200g powdered sugar
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- Pinch of salt
Tools You’ll Need
- 8×8 inch (20×20 cm) baking pan
- Mixing bowls
- Whisk or electric mixer
- Small saucepan
- Parchment paper
- Silicone spatula like this one – great for folding and scraping every bit of batter
Fun Variations & Ingredient Swaps
- Chocolate Chips: Stir 100g into the batter before baking for gooey bites.
- Nuts: Add 60g chopped walnuts or pecans for crunch.
- Espresso Powder: For coffee lovers, mix in 1 tsp to the batter for a stronger mocha flavor.
- Dairy-Free: Use vegan butter and dairy-free chocolate for a plant-based version.
Bonus Variants: Because Everyone Deserves Brownies ❤️
🥥 Vegan Coffee Brownies
Make it completely plant-based:
- Use vegan margarine or coconut oil.
- Replace eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
- Choose dairy-free dark chocolate and vegan cream cheese.
→ Want more coffee-worthy indulgence? Don’t miss my Chocolate Glazed Donut soft, fluffy, and dripping with chocolate goodness. It’s perfect with an espresso on the side!
🌾 Gluten-Free Version
Swap the flour for a 1:1 gluten-free blend. Add ½ tsp xanthan gum if needed. The brownies stay deliciously fudgy without crumbling.
Need help choosing the right flour? This gluten-free flour guide on Wikipedia is a great place to start.
🥚 Egg-Free Option
Substitute 90g unsweetened applesauce or mashed ripe banana per egg. Great for allergies or those “oops, out of eggs” moments.
How to Make Coffee Brownies With Creamy Frosting
Step 1: Reduce the Coffee
Brew 120ml strong coffee. Pour into a small saucepan and simmer until reduced to about 60ml. Set aside to cool.
Step 2: Make the Brownies
Preheat oven to 180°C (350°F). Line your pan with parchment.
Melt butter and chocolate together gently. Stir until smooth, then let cool slightly.
Whisk in both sugars. Add eggs one at a time, mixing well after each. Stir in the reduced coffee and vanilla.
Sift in flour, cocoa powder, and salt. Fold gently don’t overmix.
Pour into pan, spread evenly, and bake for 25–30 minutes. Cool completely before frosting.
Step 3: Make the Mocha Frosting
Beat butter until creamy. Mix in powdered sugar, cocoa powder, and salt on low.
Add coffee and vanilla. Beat until fluffy and smooth.
Step 4: Frost & Serve
Spread frosting on cooled brownies. Chill for 10–15 minutes before slicing for clean edges.
What to Serve with These Brownies
- A cup of strong coffee or cappuccino
- Vanilla ice cream or whipped cream
- Fresh berries for brightness
- A cozy blanket and a good book
Tips for the Best Results
Clean slices: Chill first, and wipe your knife between cuts.
Don’t overbake: Slightly underdone = fudgy perfection.
Cool before frosting: Warm brownies = melted frosting mess.
Use quality chocolate and cocoa: It makes all the difference!
Storage Instructions
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze unfrosted brownies up to 2 months. Thaw and frost when ready.
- Room temperature: Safe for 1–2 days in cooler climates.
Frequently Asked Questions
Can I skip the frosting?
Yes but it truly takes them to another level.
Can I use instant coffee instead?
Absolutely! Just dissolve it in hot water and reduce as needed.
Can I double this recipe?
Yes! Use a 9×13 inch pan and increase baking time to 35–40 minutes.
Are they overly sweet?
Nope! The balance between dark chocolate, coffee, and brown sugar keeps everything just right.
Final Thoughts
If you’re craving something cozy, decadent, and just a little sophisticated, these Coffee Brownies With Creamy Frosting are your new go-to. They’re indulgent enough for a celebration, yet easy enough to whip up on a Sunday afternoon when you just need a little joy on a plate.
From my heart (and my kitchen) to yours happy baking!
Share the Love 💬
Tried this recipe? I’d love to see your creations! Leave a review, pin it on Pinterest, or tag @recipesbybetty let’s inspire more kitchen magic together!
Nutritional Information (approx. per serving)
Caffeine: ~30mgamy mocha frosting that makes them completely irresistible. Whether you’re making them for a gathering or treating yourself, this recipe is guaranteed to impress!
Calories: 310
Fat: 19g
Carbohydrates: 35g
Sugar: 25g
Protein: 3g
Coffee Brownies With Creamy Frosting Recipe
Ingredients
- For the Brownies120ml strong brewed coffee dark roast recommended200g dark chocolate chopped120g unsalted butter150g granulated sugar50g light brown sugar3 large eggs1 tsp vanilla extract100g all-purpose flour30g cocoa powder½ tsp salt
- For the Creamy Mocha Frosting100g unsalted butter softened200g powdered sugar2 tbsp cocoa powder2 tbsp strong brewed coffee cooled1 tsp vanilla extract1 pinch salt
Instructions
- Reduce the CoffeeBrew 120ml strong coffee and simmer it until reduced to 60ml for concentrated flavor Set aside to cool
- Prepare the Brownie BatterMelt butter and chopped chocolate together until smooth Stir in both sugars then the eggs one at a time Add the reduced coffee and vanilla Fold in flour cocoa powder and salt until just combined
- BakePour batter into a lined 8×8 inch 20x20cm pan Bake at 180°C 350°F for 25 to 30 minutes Let cool completely
- Make the FrostingBeat softened butter powdered sugar and cocoa powder until smooth Add the cooled coffee vanilla extract and a pinch of salt Beat until creamy
- AssembleSpread frosting over cooled brownies Cut into squares and serve
Notes
If you want more coffee flavor add 1 tsp espresso powder to the frosting
For cleaner slices refrigerate brownies for 30 minutes before cutting
These brownies can be made a day ahead and frosted before serving