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Frosted Coffee Brownies

Frosted Coffee Brownies: Indulge in Chocolatey Bliss

Experience the rich blend of chocolate and coffee with these Frosted Coffee Brownies, a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Batter
  • 1 cup Unsalted Butter Provides richness and moisture; substitute with margarine or coconut oil for a dairy-free option.
  • 1 cup Granulated Sugar Sweetens the brownies, contributing to their moistness.
  • 2 large Large Eggs Essential for binding the ingredients together and providing structure.
  • 1 teaspoon Vanilla Extract Adds depth of flavor; for the best taste, use pure vanilla.
  • 2 teaspoons Coffee Extract (or Instant Coffee) Enhances the chocolate flavor; consider using instant coffee for a strong kick.
  • 1 cup Unsweetened Cocoa Powder Forms the base of the brownies; be sure it’s unsweetened for best results.
  • 1 cup All-Purpose Flour Provides structure; can be swapped with a gluten-free flour blend for a gluten-free version.
  • 1/2 teaspoon Salt Enhances flavor; it’s crucial for balance in sweet recipes.
  • 1 teaspoon Baking Powder Acts as a leavener for a lighter brownie texture.
For the Coffee Frosting
  • 1 tablespoon Instant Coffee Granules Used in frosting; espresso powder works well for a stronger coffee flavor.
  • 1 cup Heavy Whipping Cream Contributes creamy texture; milk can be used for a lighter version.
  • 2 cups Powdered Sugar Sweetens the frosting and ensures it has a smooth texture.

Equipment

  • 8-inch square baking pan
  • microwave-safe bowl
  • Mixing Bowl
  • Spatula
  • Whisk
  • electric mixer
  • Wire rack

Method
 

Step-by-Step Instructions for Frosted Coffee Brownies
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch square baking pan by greasing it or lining with parchment paper.
  2. Melt the unsalted butter in a microwave-safe bowl in 30-second intervals, stirring until fully melted, about 1-2 minutes. Let it cool slightly.
  3. In a large mixing bowl, combine the melted butter, granulated sugar, eggs, and vanilla extract. Mix until smooth and glossy.
  4. Gradually add cocoa powder, flour, coffee extract, salt, and baking powder. Stir gently until just combined, leaving a few lumps.
  5. Pour the brownie batter into the prepared pan, spreading it evenly, and bake for 30-35 minutes. Check for doneness with a toothpick.
  6. Let the brownies cool in the pan on a wire rack until completely cooled, about 1 hour.
  7. Dissolve instant coffee granules in the heavy whipping cream and set aside to cool.
  8. Beat the softened unsalted butter in a separate bowl with an electric mixer until fluffy. Gradually mix in powdered sugar, then the coffee cream mixture.
  9. Spread the coffee frosting evenly over the cooled brownies using a spatula.
  10. Slice the brownies into squares and serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 5IUCalcium: 20mgIron: 1mg

Notes

For best results, ensure brownies are fully cooled before frosting to prevent melting. Customize with different nuts or extracts as desired.

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