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Mocha Brownies with Cafe Latte Frosting Recipe

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3.8 from 66 reviews

These mocha brownies are rich and fudgy with a delicious hint of coffee, enhanced by a luscious cafe latte buttercream frosting. Perfect for coffee lovers, you can enjoy them frosted for extra decadence or skip the frosting and add chocolate chips instead for a simpler treat. The brownies are baked to perfection with a balanced sweetness and a moist texture.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 brownies

Ingredients

For the Mocha Brownies

  • 5.5 oz dark chocolate (155 grams), finely chopped (60% – 75% cocoa)
  • 1/2 cup unsalted butter (112 grams)
  • 1 tablespoon instant coffee powder
  • 1 cup granulated sugar (200 grams)
  • 1 teaspoon vanilla extract
  • 2 large eggs, whisked
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour (84 grams), spooned & leveled

For the Cafe Latte Buttercream

  • 1-2 teaspoons instant coffee powder
  • 1 tablespoon boiling water
  • 1/2 cup unsalted butter (112 grams), softened to room temperature
  • 1 1/2 – 2 cups powdered sugar (165-220 grams), sifted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon whipping cream, if needed

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang on the sides for easy removal, or lightly grease and line with aluminum foil.
  2. Melt Chocolate Mixture: Place chopped dark chocolate, unsalted butter, and instant coffee powder in a microwave-safe bowl. Microwave in 45-second intervals at medium power, stirring between each until the mixture is completely melted and smooth. Alternatively, melt over a double boiler on low heat. Allow to cool slightly.
  3. Mix Wet Ingredients: To the cooled chocolate mixture, whisk in granulated sugar, whisked eggs, and vanilla extract until combined and smooth.
  4. Add Dry Ingredients: Gently fold in all-purpose flour and salt until just combined, making sure not to overmix to keep the brownies fudgy.
  5. Bake the Brownies: Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 23-28 minutes, until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Cool the Brownies: Let the brownies cool in the pan set on a wire rack. Once fully cooled, use the parchment overhang to lift them out of the pan.
  7. Prepare Cafe Latte Frosting: Dissolve 1-2 teaspoons instant coffee powder in 1 tablespoon boiling water. Stir well and chill until completely cool to avoid melting the butter in the frosting.
  8. Beat Butter and Sugar: Using a stand or hand-held mixer, beat 1/2 cup softened unsalted butter on medium speed for about 1 minute until creamy. Gradually beat in 1 cup powdered sugar, vanilla extract, and salt on low speed until smooth.
  9. Add Coffee Mixture and Sugar: Mix in the cooled coffee liquid thoroughly, then beat in the remaining powdered sugar in 1/2 cup increments until desired sweetness and consistency is reached. Add up to 1 tablespoon whipping cream if the frosting is too stiff.
  10. Frost and Slice: Spread the cafe latte frosting evenly over the cooled brownies with a flat-edge knife. Slice into 12 squares using a sharp knife and serve.

Notes

  • Use dark chocolate with 60-75% cocoa for a rich chocolate flavor.
  • Instant coffee powder enhances the mocha flavor without making the brownies bitter.
  • Ensure the coffee mixture for frosting is completely cool to prevent melting the buttercream.
  • You can omit frosting and add chocolate chips to the brownie batter for a simpler version.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: ELLA
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/mocha-brownies-with-cafe-latte-frosting-recipe/