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Frosted Coffee Brownies (Rich, Velvety & Coffee-Infused Treats)

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 9 large brownies
Calories 282 kcal

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.