Why You’ll Love Frosted Coffee Brownies Recipe

The flavor pairing of chocolate and coffee is a classic—and irresistible.
The brownies remain moist and tender, with a luscious frosting that elevates the simple brownie into something elegant.
It’s not overly complicated: the ingredients are straightforward, and steps are easy to follow.
This dessert works for casual occasions or more special ones—serve it at a gathering to impress guests.
You can adjust the intensity of the coffee flavor to your preference, making it versatile.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Brownies
all-purpose flour
unsweetened cocoa powder
coffee extract (or instant coffee)
granulated sugar
unsalted butter
vanilla extract
eggs
baking powder
salt

Coffee Frosting
unsalted butter
powdered sugar
instant coffee granules
heavy whipping cream

Here is the detailed list with measurements:

Brownies
½ cup all-purpose flour
2 large eggs
⅓ cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 stick (≈113 g) unsalted butter
2 teaspoons coffee extract (or 1 tablespoon instant coffee)
1 cup granulated sugar
¼ teaspoon baking powder
¼ teaspoon salt
Coffee Frosting
2–4 tablespoons heavy whipping cream
1½ teaspoons instant coffee granules
2 cups powdered sugar
⅓ cup unsalted butter

Directions

Preheat your oven to 350 °F (175 °C). Prepare an 8‑inch (20 cm) baking pan by lining it with parchment paper or spraying it with nonstick spray.
In a microwave‑safe bowl, melt the butter. Transfer it to a mixing bowl, then stir in the sugar, eggs, and vanilla extract until well combined.
Gradually add the flour, cocoa powder, salt, and baking powder to the wet mixture. Stir until the batter is smooth and evenly mixed.
Pour the batter into the prepared baking pan, spreading it evenly.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean (no wet batter).
Allow the brownies to cool completely before frosting.
For the frosting: dissolve the instant coffee granules in the heavy whipping cream; set aside.
In a bowl, beat the butter until it’s light and fluffy. Gradually add the powdered sugar, mixing well.
Slowly pour in 2 tablespoons of the coffee‑infused cream and continue mixing until the frosting reaches your desired consistency. If needed, add more cream (one tablespoon at a time).
Spread the frosting generously over the cooled brownies. Slice and serve.

Servings and timing

Yield: About 9–12 brownies (depending on how large you cut them)
Prep time: 20 minutes
Bake time: 30–35 minutes
Total time: ~55 minutes

Variations

Chocolate chips or nuts: Fold in a handful of chocolate chips, chopped walnuts, or pecans into the brownie batter for extra texture.
Espresso instead of instant coffee: Use espresso powder for a stronger, more robust coffee flavor.
Less sweet frosting: Reduce the powdered sugar slightly, or use a mix of powdered sugar and a little cream cheese.
Gluten‑free: Use a gluten‑free all-purpose flour blend in place of regular flour (ensure it’s a 1:1 substitute).
Vegan version: Substitute butter with plant‑based margarine, use flax eggs (or other egg replacers), and use a non‑dairy cream for the frosting. Adjust sugar and binding agents accordingly.

Storage/Reheating

Store the frosted brownies in an airtight container at room temperature for up to 3 days.
If you want them to last longer, keep them in the refrigerator for up to one week (allow them to come to room temperature before eating, if desired).
To freeze, wrap individual brownies tightly in plastic wrap, then place them in a freezer bag or container. They stay good up to 3 months.
When you’re ready to enjoy, thaw at room temperature for a few hours or warm briefly in the microwave (10–20 seconds) to restore softness.

FAQs

1. Can I use brewed coffee instead of instant coffee?

Yes, you can use strong brewed coffee, but reduce other liquids slightly to maintain the right batter consistency. The coffee flavor will be milder than using instant or espresso powder.

2. My frosting is too thick—how can I thin it?

Add the heavy whipping cream, ½ tablespoon at a time, until you reach the desired consistency. Be cautious, as too much will make the frosting runny.

3. My brownies turned out too dry—what went wrong?

Possible causes: overbaking, too much flour, or not enough moisture (butter/eggs). Reduce baking time slightly, measure ingredients accurately, and don’t overmix the batter.

4. Can I skip the frosting?

Yes. The brownies are delicious on their own as fudgy chocolate brownies. You can also dust them with powdered sugar or drizzle melted chocolate instead.

5. How do I know when the brownies are done?

Insert a toothpick into the center. If it comes out with a few moist crumbs (but not wet batter), they are done. The edges should pull slightly from the pan.

6. Can I double the recipe?

You can, but use a larger baking pan (e.g. 9×13 inch) and extend the bake time, checking for doneness with a toothpick.

7. Can I use salted butter?

Yes, but reduce or omit the added salt in the recipe to avoid over‑salting.

8. Can I make mini brownies or cupcakes?

Yes. Use a muffin or mini loaf tin, reducing the bake time (check after 15–20 minutes) and adjust volume accordingly.

9. Can I use powdered espresso instead of instant coffee granules?

Yes. Espresso powder is more concentrated—start with a smaller amount and taste as you go to avoid overpowering the chocolate.

10. Will the frosting soften if left at room temperature?

If your room is warm, the frosting may soften. Keep the brownies in a cool place or refrigerate briefly before serving to maintain structure.

Conclusion

These Frosted Coffee Brownies deliver the best of both worlds: rich chocolate texture paired with a smooth, bold coffee frosting. They’re simple enough for a weekend bake but impressive enough for guests. With room for customization—like nuts, alternative flours, or vegan swaps—you can make them your own. Bake a batch, slice, and enjoy a coffee‑chocolate treat any time.

Why You’ll Love Frosted Coffee Brownies Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

1. Can I use brewed coffee instead of instant coffee?

2. My frosting is too thick—how can I thin it?

3. My brownies turned out too dry—what went wrong?

4. Can I skip the frosting?

5. How do I know when the brownies are done?

6. Can I double the recipe?

7. Can I use salted butter?

8. Can I make mini brownies or cupcakes?

9. Can I use powdered espresso instead of instant coffee granules?

10. Will the frosting soften if left at room temperature?

Conclusion

Frosted Coffee Brownies

Ingredients

Instructions

Notes

Nutrition