These Mocha Brownies have a delicious coffee flavor and coffee frosting on top. Perfectly fudgy and perfect for coffee lovers!
These espresso brownies are brought to you by my two lifelines: espresso and chocolate. The brownies are super fudgy with a chocolate flavor that is not very sweet and not very rich. There’s simply a hit of espresso in the player to give them a mocha flavor. At that point they’re finished off with cushioned, rich, bistro latte icing. They’re the ideal adult brownie formula. Since all things considered – what could be superior to espresso and chocolate and brownies?
Presently with regards to making brownies, there’s 2 general classes: brownies made with cocoa and brownies made with liquefied chocolate. (Or on the other hand alright – in some cases brownies made with both cocoa and liquefied chocolate for those of us that are more bipartisan).For these espresso brownies, we’re utilizing softened dull chocolate since it delivers the fudgiest surface. I suggest utilizing somewhere close to 60% – 75% dim chocolate. In any case – don’t utilize self-contradicting chocolate as your brownies will be excessively harsh.
And while they’re definitely dinner party approved – I also think they’re perfect for breakfast. Coffee=breakfast. So…. Mocha Brownies with Cafe Latte Frosting=Breakfast too? Right.
These Mocha Brownies with Cafe Latte Frosting feature a super fudgy, coffee-infused brownie topped with smooth & fluffy coffee buttercream.
Ingredients
For the Mocha Brownies
- 5.5 oz dark chocolate chopped (60% – 75% cocoa)
- ½ cup unsalted butter
- 1 tablespoon instant coffee granules
- 1 cup white sugar
- 1 tablespoon vanilla extract
- 3 large eggs
- ¼ teaspoon salt
- ⅔ cup all-purpose flour spooned & leveled
For the Cafe Latte Buttercream
- 1 to 1.5 teaspoons instant coffee granules
- 2 to 3 tablespoons whipping cream
- ⅓ cup unsalted butter softened to room temperature
- 2 cups powdered sugar sifted.
Instructions
For the Mocha Brownies
- Preheat the oven to 350F degrees.
- Line an 8×8 inch pan with parchment paper so there’s an overhang around the edges. Or line with aluminum foil and lightly grease.
- In a large microwave-safe bowl, add the butter and dark chocolate.
- Microwave for 45-second intervals on medium power, stirring between each interval until melted.
- Whisk in the instant coffee, sugar and vanilla extract.
- Whisk in the eggs 1 at a time until the mixture is glossy.
- Using a spatula or wooden spoon, carefully fold in the flour and salt.
- Pour/spoon the batter into your prepared pan and bake for 20-25 minutes or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs.
- Cool in the pan on a wire rack before frosting.
To Make the Cafe Latte Buttercream
- In a small cup dissolve the instant coffee granules in 2 tablespoons of the whipping cream. If you prefer a stronger coffee flavor, use 1.5 teaspoons of instant coffee granules.
- In a large bowl using a stand or hand-held electric mixer beat the butter for about 1 minute to soften. Turn the mixer down to low speed and beat in 1.5 cups of icing sugar.
- Beat in the cream. If the frosting seems too thin or not sweet enough, beat in the remaining ½ cup powdered sugar.
- Remove the brownies from the pan using the overhang of the parchment paper.
- Frost the brownies with the cafe latte buttercream using a flat-edge knife. Cut into 9 or 16 squares and enjoy.
Notes
Store brownies in an airtight container at room temperature for 2 days or in the fridge for up to 4 days. Unfrosted brownies can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the fridge before frosting.
