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Coffee-infused Chocolate Brownies with Mocha Frosting Recipe

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★★★★★

4.8 from 53 reviews

These Coffee Brownies combine the rich, fudgy texture of classic brownies with a bold coffee flavor. Infused with espresso powder and topped with a creamy coffee frosting and a glossy chocolate ganache, they offer a perfect balance of sweetness and deep mocha notes. Ideal for coffee lovers looking for a decadent dessert.

Ingredients

Scale

Brownie Batter

  • 1/2 cup unsalted butter, melted
  • 1/4 cup dark cocoa powder
  • 1 cup granulated sugar
  • 2 tablespoons instant espresso powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon table salt
  • 1/4 teaspoon baking powder
  • 3/4 cup all-purpose flour

Coffee Frosting

  • 3 tablespoons heavy whipping cream
  • 1 1/2 teaspoons instant coffee granules
  • 1/4 cup unsalted butter, softened
  • 1/8 teaspoon salt
  • 1 3/4 cups powdered sugar

Chocolate Ganache Topping

  • 1/2 cup dark chocolate chips
  • 2 tablespoons heavy whipping cream

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 inch pan with foil and spray it with nonstick baking spray to ensure easy removal of the brownies.
  2. Mix Butter and Cocoa: Whisk together the melted butter and dark cocoa powder until smooth and well combined.
  3. Beat Sugar and Eggs: In a separate bowl, beat the granulated sugar, eggs, instant espresso powder, and vanilla extract until the mixture is light and fluffy for a tender brownie texture.
  4. Combine Mixtures: Add the chocolate butter mixture to the sugar and egg mixture and mix again until fully incorporated.
  5. Add Dry Ingredients: Stir together the salt, baking powder, and flour. Slowly fold the dry ingredients into the wet mixture, blending gently to avoid overmixing.
  6. Bake Brownies: Pour the batter evenly into the prepared pan. Bake for 25-28 minutes, or until a toothpick inserted in the center comes out slightly sticky. Remove from the oven and allow to cool completely.
  7. Prepare Coffee Cream: Stir together the heavy whipping cream and instant coffee granules until the coffee is dissolved.
  8. Make the Frosting: Beat the softened butter and salt until creamy. Gradually add the powdered sugar and the coffee cream mixture while beating. Once combined, beat on high speed for 1 minute until light and fluffy.
  9. Frost the Brownies: Spread the coffee frosting evenly over the cooled brownies.
  10. Make Chocolate Ganache: Place the dark chocolate chips and heavy whipping cream in a microwave-safe bowl. Heat for 30 seconds, then stir until melted and smooth. If necessary, heat an additional 15 seconds and stir again.
  11. Top and Set: Spread the melted chocolate ganache over the coffee frosting layer. Allow the chocolate to set before cutting the brownies into 16 squares.

Notes

  • Do not overbake the brownies; they should be slightly sticky in the center for a fudgy texture.
  • Allow the brownies to cool completely before frosting to prevent melting the frosting.
  • For stronger coffee flavor, increase the espresso powder slightly in the batter.
  • Use high-quality dark cocoa powder and chocolate chips for the best richness.
  • Ensure the coffee granules are dissolved fully in the cream to avoid grainy frosting.

Keywords: Coffee Brownies, espresso brownies, chocolate coffee dessert, fudgy brownies, mocha brownies

Find it online: https://platedbyemma.com/coffee-infused-chocolate-brownies-with-mocha-frosting-recipe/