Mocha Brownies with Café Latte Frosting Recipe
Indulge in these rich and fudgy Mocha Brownies topped with a smooth and creamy Café Latte Frosting. Perfectly balanced with the deep flavors of dark chocolate and coffee, these decadent brownies are an irresistible treat for coffee and chocolate lovers alike.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Mocha Brownies
- 5.5 oz dark chocolate (155 grams), finely chopped (60% – 75% cocoa)
- 1/2 cup unsalted butter (112 grams)
- 1 tablespoon instant coffee powder
- 1 cup granulated sugar (200 grams)
- 1 teaspoon vanilla extract
- 2 large eggs, whisked
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour (84 grams), spooned & leveled
For the Café Latte Buttercream
- 1-2 teaspoons instant coffee powder
- 1 tablespoon boiling water
- 1/2 cup unsalted butter (112 grams), softened to room temperature
- 1 1/2 – 2 cups powdered sugar (165-220 grams), sifted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon whipping cream, if needed
Instructions
- Prep and line the pan: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, allowing an overhang on the edges for easy removal, or line with aluminum foil and lightly grease it.
- Melt chocolate mixture: In a large microwave-safe bowl, combine chopped dark chocolate, butter, and instant coffee powder. Microwave in 45-second intervals at medium power, stirring between each until fully melted. Alternatively, melt using a double boiler over low heat. Allow mixture to cool slightly.
- Combine wet ingredients: Whisk the sugar, whisked eggs, and vanilla extract into the slightly cooled chocolate mixture until smooth.
- Add dry ingredients: Gently fold in the all-purpose flour and salt until just combined, taking care not to overmix.
- Bake the brownies: Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 23-28 minutes until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool before frosting: Let the brownies cool completely in the pan on a wire rack before adding frosting to prevent melting.
- Prepare café latte frosting: Dissolve 1-2 teaspoons instant coffee powder in 1 tablespoon boiling water, whisking until fully dissolved. Let cool completely; refrigerate briefly if needed.
- Beat butter and sugar: Using a stand or hand mixer, beat the softened butter on medium speed for 1 minute until creamy. Gradually add 1 cup powdered sugar along with vanilla extract and salt, mixing on low to combine.
- Incorporate coffee mixture: Add the cooled coffee solution to the butter mixture, being sure it is not warm to avoid melting the butter. Mix thoroughly.
- Add remaining sugar and cream: Beat in the remaining powdered sugar about 1/2 cup at a time until desired sweetness and consistency are achieved. Add up to 1 tablespoon whipping cream if needed to reach spreadable texture.
- Frost and slice: Using the parchment paper overhang, lift the cooled brownies out of the pan and place on a cutting board. Spread the café latte buttercream evenly with a flat edge knife. Slice into 12 squares using a sharp knife. Enjoy!
Notes
- Instant Coffee: Use finely granulated instant coffee powder or substitute with instant espresso powder (use 2 teaspoons for the batter and 1-2 teaspoons for the frosting).
- Chocolate: Best results with 50-70% dark chocolate; semi-sweet chocolate also works well.
- Nutrition: Nutrition facts are approximations based on 12 brownies total with frosting on each.
- Storage: Store frosted brownies in an airtight container in the refrigerator for up to 4 days. Unfrosted brownies can be tightly wrapped and frozen for up to 2 months. Thaw in the refrigerator overnight before frosting.
