Description
Indulge in these rich, fudgy chocolate brownies deeply infused with coffee, crowned with a luscious, creamy coffee frosting. A symphony for your taste buds, perfect for any occasion and surprisingly easy to make.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract (non-alcohol alternative if preferred)
- 1 stick unsalted butter (for brownies)
- 2 teaspoons coffee extract or 1 tablespoon instant coffee
- 1 cup granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2–4 tablespoons heavy whipping cream
- 1 1/2 teaspoons instant coffee granules (for frosting)
- 2 cups powdered sugar
- 1/3 cup unsalted butter (for frosting, softened)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang, and lightly grease. Ensure all ingredients are at room temperature.
- Melt 1 stick unsalted butter; set aside to cool slightly. In a large bowl, vigorously whisk 1 cup granulated sugar and 2 large eggs for 3-5 minutes until light and thickened. Stir in 1 teaspoon vanilla extract. Slowly pour the cooled melted butter into the egg-sugar mixture, folding until just combined.
- In a separate bowl, whisk together 1/2 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 2 teaspoons coffee extract or 1 tablespoon instant coffee. Add these dry ingredients to the wet mixture in two additions, folding gently with a spatula until just combined; avoid overmixing. Pour batter into the prepared pan and spread evenly.
- Bake for 28-35 minutes, until edges are set and a toothpick inserted into the center comes out with moist crumbs. Remove from oven and cool completely on a wire rack for at least 2-3 hours.
- Dissolve 1 1/2 teaspoons instant coffee granules in 1-2 tablespoons hot heavy whipping cream; let cool slightly. In a large bowl, cream 1/3 cup softened unsalted butter with an electric mixer until light and fluffy (2-3 minutes). Gradually add 2 cups powdered sugar, one cup at a time, mixing on low, then increasing speed and scraping the bowl. Add the cooled coffee liquid and remaining heavy whipping cream (1-2 tablespoons as needed), beating on medium-high for 2-3 minutes until light, fluffy, and spreadable.
- Once brownies are completely cool, use the parchment overhangs to lift them from the pan. Spread the coffee frosting evenly over the brownie slab. For cleaner cuts, chill frosted brownies for at least 30 minutes. Slice into 12 squares using a sharp knife, wiping it clean after each cut. Serve plain, with milk, or a la mode.
Notes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg