If you love the marriage of chocolate and coffee, these Frosted Coffee Brownies will ruin you (in the best way possible). Imagine biting through a soft, fudgy layer of cocoa-rich brownie topped with a silky, espresso-kissed frosting that tastes like a mocha cloud. These brownies aren’t just dessert, they’re a mood. Perfect for lazy weekends, small gatherings, or that 3 p.m. moment when you need “just one more bite.”
Ingredients for Frosted Coffee Brownies
For the Brownies
- ½ cup (65 g) all-purpose flour
- ⅓ cup (35 g) unsweetened cocoa powder
- 1 cup (200 g) granulated sugar
- 1 stick (½ cup / 113 g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tsp coffee extract or 1 Tbsp instant coffee dissolved in 1 Tbsp hot water
- ¼ tsp baking powder
- ¼ tsp salt
(Optional: ½ cup chocolate chips or chopped walnuts for extra richness)
For the Coffee Frosting
- ⅓ cup (75 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 1½ tsp instant coffee granules
- 2–4 Tbsp heavy whipping cream (adjust for texture)
How to Make Frosted Coffee Brownies (Step-by-Step)
- Preheat & Prep
Heat oven to 350°F (175°C). Grease or line an 8-inch baking pan with parchment paper for easy lift-out. - Mix the Batter
Melt butter, then whisk in sugar, eggs, vanilla, and coffee extract until glossy.
In another bowl, combine flour, cocoa, baking powder, and salt. Fold dry ingredients into wet until just combined — the batter should look thick and shiny. - Bake
Spread batter evenly into pan and bake 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Cool completely before frosting — trust me, patience pays off here. - Make the Frosting
Dissolve instant coffee in 2 Tbsp cream. Beat butter until fluffy, gradually add powdered sugar, then drizzle in coffee-cream mixture. Add more cream as needed until smooth, spreadable, and velvety. - Frost & Serve
Slather frosting over cooled brownies. Slice into squares. Serve with black coffee — or milk if you’re feeling nostalgic.
Expert Tips & Tricks for Perfect Coffee Brownies
- For deeper flavor: use espresso powder instead of instant coffee.
- Want it fudgier? Reduce flour to ⅓ cup and bake for 28–30 minutes.
- Sweeter frosting? Add a drizzle of vanilla extract or caramel syrup.
- Presentation tip: sprinkle cocoa powder or espresso dust over the frosting before slicing.
Substitutions and Variations
- Vegan: Use plant butter and flax eggs (1 Tbsp flaxseed + 3 Tbsp water = 1 egg). Frosting works with coconut cream.
- Gluten-Free: Replace flour with a 1:1 gluten-free blend.
- Caffeine Control: Use decaf instant coffee for a gentler buzz.
- Flavor Twists: Stir in mini chocolate chips, chopped hazelnuts, or swirl in a spoonful of dulce de leche before baking.
How to Store and Freeze Frosted Coffee Brownies
- Room Temperature: Airtight container up to 3 days.
- Refrigerator: Keeps fresh for up to 1 week.
- Freezer: Wrap individual squares, seal in a freezer bag, and freeze up to 3 months.
To serve again, thaw at room temperature or microwave for 15 seconds for that just-baked warmth.
Frequently Asked Questions
Can I use brewed coffee instead of instant?
You can — just replace the cream’s liquid in the frosting with strong brewed coffee (about 2–3 Tbsp). The flavor will be milder but still delicious.
Why are my brownies dry?
Overbaking is the culprit. Check them at 30 minutes; pull them when the center looks set but soft. They’ll firm up as they cool.
Can I double this recipe for a larger batch?
Yes! Double all ingredients and bake in a 9×13 pan for about 35–38 minutes.
Nutrition Information (Per Serving)
(Approximate, based on 9 servings)
- Calories: 280 kcal
- Fat: 13 g
- Carbohydrates: 37 g
- Sugar: 28 g
- Protein: 3 g
- Caffeine: ~25 mg
There’s something quietly magical about coffee and chocolate mingling together, a balance between bitter and sweet that feels a bit like life itself. These Frosted Coffee Brownies deliver that comfort-meets-energy moment in every bite.
Bake a batch, let the kitchen fill with that mocha aroma, and share them (or don’t — no judgment here).
If you loved this recipe, rate it, print it, or save it for next time.
Because honestly? Some afternoons just deserve frosting.
Frosted Coffee Brownies (Rich, Velvety & Coffee-Infused Treats)
Ingredients
For the Brownies
- ½ cup (65 g) all-purpose flour
- ⅓ cup (35 g) unsweetened cocoa powder
- 1 cup (200 g) granulated sugar
- 1 stick (½ cup / 113 g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tsp coffee extract or 1 Tbsp instant coffee dissolved in 1 Tbsp hot water
- ¼ tsp baking powder
- ¼ tsp salt
For the Coffee Frosting
- ⅓ cup (75 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- ½ tsp instant coffee granules
- 2-4 tbsp heavy whipping cream (adjust for texture)
Instructions
- Preheat & Prep Heat oven to 350°F (175°C). Grease or line an 8-inch baking pan with parchment paper for easy lift-out.
- Mix the Batter Melt butter, then whisk in sugar, eggs, vanilla, and coffee extract until glossy.In another bowl, combine flour, cocoa, baking powder, and salt. Fold dry ingredients into wet until just combined — the batter should look thick and shiny.
- Bake Spread batter evenly into pan and bake 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).Cool completely before frosting — trust me, patience pays off here.
- Make the Frosting Dissolve instant coffee in 2 Tbsp cream. Beat butter until fluffy, gradually add powdered sugar, then drizzle in coffee-cream mixture. Add more cream as needed until smooth, spreadable, and velvety.
- Frost & Serve Slather frosting over cooled brownies. Slice into squares. Serve with black coffee — or milk if you’re feeling nostalgic.
Notes
- Fudgy vs. Cakey: For fudgier brownies, bake a few minutes less; for cakier, add an extra tablespoon of flour and bake longer.
- Coffee Strength: Espresso powder creates a more intense flavor than instant coffee — perfect for true coffee lovers.
- Cooling Tip: Always let brownies cool completely before frosting; otherwise, the frosting may melt or slide.
- Storage Secret: These taste even better the next day after the flavors have settled together.
- Make-Ahead Tip: You can bake the brownies a day in advance, store them covered, and frost them fresh before serving.