Name: Frosted Coffee Brownies Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon coffee extract or 1 teaspoon instant coffee granules; 1 cup granulated sugar; 1/2 cup unsalted butter (melted); 1 teaspoon vanilla extract; 2 large eggs; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 2 cups powdered sugar; 1 teaspoon instant coffee granules; 2-4 tablespoons heavy whipping cream

Ingredients

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon coffee extract or 1 teaspoon instant coffee granules

1 cup granulated sugar

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

2 large eggs

1/4 teaspoon baking powder

1/4 teaspoon salt

For the coffee frosting:

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

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare an 8-inch baking dish by spraying it with non-stick spray or lining it with parchment paper.

Step 2: Melt the butter in the microwave and transfer it to a large mixing bowl. Stir in the sugar, eggs, and vanilla extract until smooth and well combined.

Step 3: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add these dry ingredients to the wet mixture, stirring until the batter is smooth. Stir in the coffee extract or instant coffee granules.

Step 4: Pour the batter into the prepared baking dish and bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.

Step 5: Allow the brownies to cool completely before frosting.

Step 6: To make the frosting, dissolve the instant coffee granules in the heavy cream and set aside. Beat the softened butter until light and fluffy, then gradually add the powdered sugar.

Step 7: Slowly add the coffee-infused cream to the butter and sugar mixture, beating until you reach a smooth, spreadable consistency.

Step 8: Spread the frosting generously over the cooled brownies. Slice and serve.

Tips & Variations

Use espresso powder instead of instant coffee for a stronger, richer coffee flavor without overwhelming the chocolate.

If you prefer a lighter frosting, start with 2 tablespoons of heavy cream and add more gradually until you reach your desired texture.

For added texture and richness, fold in chocolate chips or chopped nuts into the brownie batter before baking.

Storage

Store the frosted brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Before serving chilled brownies, let them sit at room temperature for about 15 minutes or warm them slightly in the microwave to soften the frosting.

FAQs

Can I use brewed coffee instead of coffee extract or instant coffee?

While brewed coffee can add flavor, it also adds extra liquid, which may affect the brownie texture. It’s best to use coffee extract or instant coffee granules for a concentrated flavor without altering the batter consistency.

Can I make these brownies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure the blend contains xanthan gum or another binder to maintain the texture.