Description
Fudgy, chocolatey brownies ripple with aromatic coffee, then get swirled under a silky mocha frosting. Each bite offers moist cocoa richness balanced by a whisper of espresso warmth and a velvety finish
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tablespoon instant coffee granules
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons brewed strong coffee
- 1/2 teaspoon vanilla extract
- Pinch salt
Instructions
- Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper.
- In a saucepan over low heat melt 1 cup butter, then remove from heat and whisk in sugar until smooth.
- Whisk in eggs one at a time, then stir in 1 teaspoon vanilla extract and instant coffee granules until fully combined.
- Sift flour, 3/4 cup cocoa powder, and 1/2 teaspoon salt over the wet mixture and fold gently until just combined.
- Pour batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick comes out with a few moist crumbs.
- While brownies bake, prepare frosting by creaming 1/2 cup butter in a bowl, then adding powdered sugar, 2 tablespoons cocoa powder, brewed coffee, 1/2 teaspoon vanilla extract, and pinch of salt.
- Beat frosting until smooth and spreadable, adjusting with more coffee or sugar as needed.
- Allow brownies to cool slightly, then evenly spread the coffee frosting over the top and let set before slicing.
Notes
- Use high quality cocoa powder for a richer chocolate flavor.
- Let brownies cool completely for cleaner slices.
- Store in an airtight container at room temperature for up to three days.
- The coffee flavor deepens if allowed to rest overnight.