Description
Deliciously rich and moist Frosted Coffee Brownies with a luscious coffee-flavored frosting. Perfectly blending the deep flavors of cocoa and coffee, these brownies make a delightful treat for coffee lovers and dessert enthusiasts alike.
Ingredients
Scale
Brownies
- 1 stick unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons coffee extract or 1 tablespoon instant coffee
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Coffee Frosting
- 1 1/2 teaspoons instant coffee granules
- 2-4 tablespoons heavy whipping cream
- 1/3 cup unsalted butter
- 2 cups powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch baking dish with non-stick spray or line it with parchment paper and spray again to prevent sticking.
- Melt Butter: In a microwave-safe bowl, melt 1 stick of unsalted butter until fully melted and slightly cooled.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract. Stir well until the mixture is smooth and well incorporated.
- Add Coffee Flavor and Cocoa: Mix in 2 teaspoons coffee extract or 1 tablespoon instant coffee along with 1/3 cup unsweetened cocoa powder. Stir to combine evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined and no lumps remain. Avoid overmixing.
- Bake the Brownies: Spread the batter evenly in the prepared baking dish. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no raw batter.
- Cool the Brownies: Remove the brownies from the oven and let them cool completely in the pan before frosting.
- Prepare Coffee Frosting: Dissolve 1 1/2 teaspoons instant coffee granules in 2-4 tablespoons heavy whipping cream and set aside. In a large bowl, beat 1/3 cup unsalted butter until light and fluffy. Gradually add 2 cups powdered sugar, mixing continuously until combined.
- Adjust Frosting Consistency: Slowly add the coffee-cream mixture 2 tablespoons at a time, mixing well after each addition, until the desired frosting consistency is achieved.
- Frost and Serve: Spread the coffee frosting evenly over the cooled brownies. Slice into 16 pieces and enjoy your rich, coffee-infused treat!
Notes
- Use parchment paper for easier removal of brownies from the pan.
- Adjust coffee extract or instant coffee quantity according to taste preference.
- Ensure brownies are fully cooled before frosting to prevent melting.
- Frosting consistency can be adjusted by adding more or less heavy cream.
- Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 piece (1/16 of batch)
- Calories: 220
- Sugar: 22g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
