Espresso Brownies with Cream Cheese Frosting

Espresso Brownies with Cream Cheese Frosting are a decadent, coffee‑infused dessert ideal for chocolate lovers and caffeine fans alike. With rich dark chocolate, a hit of espresso powder, and a smooth cream cheese topping, this treat delivers bold flavor and fudgy texture in every bite. Whether you’re baking for a casual get‑together or simply craving something special, this recipe brings together indulgence, simplicity, and sophistication in one pan.

Why You’ll Love These Espresso Brownies with Cream Cheese Frosting

You’ll love this recipe because it hits several dessert sweet spots at once:

• The chocolate base is deeply indulgent, thanks to melted dark chocolate and cocoa powder, delivering a fudgy, melt‑in‑your‑mouth texture.
• The espresso powder enhances the chocolate flavor and adds a subtle coffee kick, making the brownies feel elevated and slightly adult.
• The cream cheese frosting brings creamy tanginess that balances the richness of the brownie.
• It’s straightforward to make (one bowl for batter, one bowl for frosting), so you get gourmet‑style results without hours of work.
• And lastly, the contrast of textures — dense brownie and smooth frosting — makes each bite interesting and satisfying.

Ingredients

Espresso Brownies

• 5 oz (142 g) dark chocolate (70% cacao or higher), chopped
• ½ cup (113 g) unsalted butter, cubed
• 1¼ cups (250 g) granulated sugar
• 1 Tbsp espresso powder
• 1½ tsp vanilla extract
• 3 eggs (room temperature)
• ⅔ cup (80 g) all‑purpose flour
• ¼ cup (25 g) Dutch‑processed cocoa powder
• ¼ tsp salt

Espresso Cream Cheese Frosting

• 4 oz cream cheese (cold)
• 2 Tbsp unsalted butter (softened)
• 1½ cups powdered (icing) sugar
• ¼‑½ tsp espresso powder (adjust to taste)
• ½ tsp vanilla extract
• ¼ tsp salt

Step‑by‑Step: How to Make Espresso Brownies with Cream Cheese Frosting

Brownies

1. Preheat your oven to 350 °F (175 °C). Line an 8 × 8 inch baking pan with parchment paper (allowing a little overhang to lift the brownies out easily).
2. In a microwave‑safe bowl, combine the chopped dark chocolate and butter. Melt in 30‑second increments, stirring between each, until fully melted and smooth.
3. Once melted and smooth, stir in the granulated sugar, vanilla extract and espresso powder. Let the mixture sit for a few minutes to cool slightly before whisking in the eggs.
4. Add the eggs one at a time, whisking until each is incorporated.
5. Sift together the flour, cocoa powder and salt. Gently fold these dry ingredients into the chocolate mixture with a spatula, just until everything is combined.
6. Spread the batter evenly into the lined pan, gently leveling the surface. Bake for about 20‑25 minutes. The brownies should be fudgy—they’re done when a toothpick inserted in the center comes out with moist crumbs (not completely clean).
7. Remove from the oven and let the brownies cool completely in the pan before adding the frosting.

Frosting

1. In a medium bowl, beat together the cold cream cheese and softened butter until smooth and creamy.
2. Add the espresso powder, vanilla extract and salt; mix until blended.
3. Gradually add the powdered sugar (about ¼ cup at a time), beating until the frosting is completely smooth and of spreadable consistency. If the mixture feels overly thick, mix in a small amount of milk to loosen the consistency.
4. Spread the frosting evenly over the fully cooled brownies.
5. Use the parchment overhang to lift the slab out of the pan, slice into squares, and serve.

Helpful Tips

• Let the melted chocolate mixture sit for a few minutes to cool slightly before whisking in the eggs. If it’s too hot, the eggs may scramble and affect texture.
• Don’t over‑bake the brownies. For a fudgy texture, a toothpick should come out with moist crumbs, not totally clean. The brownies will continue to set as they cool in the pan.
• Using parchment paper with an overhang makes it easy to lift the brownies from the pan for cleaner slicing.
• Let the brownies cool fully before frosting. If the brownies are still warm, the frosting may melt or slide.
• If you like a stronger coffee flavor, lean toward the ½ tsp espresso powder in the frosting; for a subtler note, use ¼ tsp. Taste the frosting before spreading.

Substitutions And Variations

• If you don’t have espresso powder, you can substitute a strong brewed coffee (cooled) — though the powder gives a more intense, direct coffee‑flavor boost.
• Swap the dark chocolate for semi‑sweet if you prefer a less intense chocolate flavor.
• For a gluten‑free version, replace the all‑purpose flour with a 1 : 1 gluten‑free flour blend.
• Variation: You could swirl the cream cheese frosting into the brownie batter rather than spreading it on top, creating a marbled effect.
• Add‑ons: Stir in chocolate chips or chopped nuts into the brownie batter for extra texture.
• For a slightly boozy twist, you could add a teaspoon of coffee liqueur (e.g., Kahlúa) into the frosting. (Optional and adult‑only.)

Storage Instructions

• Because of the cream cheese frosting, once frosted the brownies should be stored in an airtight container in the refrigerator. They keep for about 4‑5 days.
• If you haven’t frosted them yet, you can store the plain brownies in an airtight container at room temperature for 3‑4 days.
• You can also freeze individual slices (once cooled and frosted) by wrapping tightly in plastic and foil. They’ll keep for up to 2‑3 months. Thaw in the fridge or on the counter.
• Enjoy these brownies either lightly chilled or once they’ve come to room temperature.

Nutritional Information

Here is an estimated nutritional snapshot per serving (assuming 16 squares):

• Calories: ~300‑350 kcal
• Carbohydrates: ~35‑45 g
• Fat: ~18‑22 g (with saturated fat from butter/cream cheese)
• Protein: ~4‑5 g
• Sugar: ~22‑30 g
  (Exact values will vary depending on the specific ingredients and brands used.)

Serving Suggestions

• Enjoy these brownies either lightly chilled or once they’ve come to room temperature.
• Pair with a strong cup of espresso or black coffee — the flavors will echo the espresso powder in the brownies and bring out the chocolate.
• Pair with a scoop of vanilla ice cream for an ultra‑indulgent dessert experience.
• For a special occasion, dust a little cocoa powder or espresso powder on top, or sprinkle with chopped chocolate‑covered espresso beans for garnish.
• These brownies also travel well — perfect for potlucks or bringing to friends (just keep them chilled until serving).

Frequently Asked Questions About Espresso Brownies with Cream Cheese Frosting

Can I skip the espresso powder if I don’t have any?
Yes, you can omit the espresso powder entirely, and you’ll still get a delicious chocolate brownie with cream cheese frosting. The espresso powder is there to enhance and deepen the chocolate flavor, as well as add that subtle coffee note.

How can I tell when the brownies are done without over‑baking?
For fudgy brownies, you want the center to still have moist crumbs on a toothpick rather than coming out completely clean. The edges should look set, but the interior will still appear slightly underdone. Over‑baking will yield drier texture.

Do I have to refrigerate the frosted brownies?
Yes, because of the cream cheese in the frosting, once you have frosted the brownies they should be stored in the refrigerator in an airtight container. At room temperature, they should not be left out more than a couple of hours.

Can I use a boxed brownie mix instead of making the brownies from scratch?
Absolutely, if you’re short on time, you can use your favorite boxed brownie mix for the base, then prepare the cream cheese‑espresso frosting as given and spread it on top of the cooled brownie slab. It’s an easy shortcut that still yields great flavor.

Final Thoughts

Thank you so much for stopping by and making these Espresso Brownies with Cream Cheese Frosting! I hope you enjoy this recipe as much as I enjoy baking and sharing it. The ease of pulling together melted chocolate, espresso‑kissed batter, and creamy frosting makes this dessert one you’ll come back to again and again. The rich chocolate, the coffee edge, and the tangy frosting all work together to create something truly special. Happy baking, may your brownies turn out fudgy, your frosting smooth, and your kitchen filled with warm aromas. Enjoy every bite, and thanks for being part of the food‑loving community. Well‑wishes and happy cooking!

Join us on Pinterest for new mouthwatering recipes every day!

Espresso Brownies with Cream Cheese Frosting

---

• Author: lisa
• Total Time: 45 minutes
• Yield: 16 brownies 1x

Print Recipe

Pin Recipe

Description

Espresso Brownies with Cream Cheese Frosting are deeply chocolaty, enhanced with espresso for bold flavor and topped with a smooth, tangy frosting. This is a rich, satisfying dessert that’s simple to make and always a hit.

---

Ingredients

Scale 1x2x3x

Espresso Brownies

5 oz (142 g) dark chocolate (70% cacao or higher), chopped

½ cup (113 g) unsalted butter, cubed

1¼ cups (250 g) granulated sugar

1 Tbsp espresso powder

1½ tsp vanilla extract

3 eggs (room temperature)

⅔ cup (80 g) all‑purpose flour

¼ cup (25 g) Dutch‑processed cocoa powder

¼ tsp salt

Espresso Cream Cheese Frosting

4 oz cream cheese (cold)

2 Tbsp unsalted butter (softened)

1½ cups powdered (icing) sugar

¼‑½ tsp espresso powder (adjust to taste)

½ tsp vanilla extract

¼ tsp salt

---

Instructions

Brownies

1. Preheat your oven to 350 °F (175 °C). Line an 8 × 8 inch baking pan with parchment paper (allowing a little overhang to lift the brownies out easily).
2. In a microwave‑safe bowl, combine the chopped dark chocolate and butter. Melt in 30‑second increments, stirring between each, until fully melted and smooth.
3. Once melted and smooth, stir in the granulated sugar, vanilla extract and espresso powder. Let the mixture sit for a few minutes to cool slightly before whisking in the eggs.
4. Add the eggs one at a time, whisking until each is incorporated.
5. Sift together the flour, cocoa powder and salt. Gently fold these dry ingredients into the chocolate mixture with a spatula, just until everything is combined.
6. Spread the batter evenly into the lined pan, gently leveling the surface. Bake for about 20‑25 minutes. The brownies should be fudgy—they’re done when a toothpick inserted in the center comes out with moist crumbs (not completely clean).
7. Remove from the oven and let the brownies cool completely in the pan before adding the frosting.

Frosting

1. In a medium bowl, beat together the cold cream cheese and softened butter until smooth and creamy.
2. Add the espresso powder, vanilla extract and salt; mix until blended.
3. Gradually add the powdered sugar (about ¼ cup at a time), beating until the frosting is completely smooth and of spreadable consistency. If the mixture feels overly thick, mix in a small amount of milk to loosen the consistency.
4. Spread the frosting evenly over the fully cooled brownies.
5. Use the parchment overhang to lift the slab out of the pan, slice into squares, and serve.

Notes

Let the chocolate mixture cool before adding eggs

Don’t overbake for fudgy texture

Adjust espresso powder to taste in frosting

Store frosted brownies in the fridge

Serve chilled or at room temperature for best flavor

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert

Nutrition

• Serving Size: 1 brownie
• Calories: 320 kcal
• Sugar: 26 g
• Carbohydrates: 38 g
• Protein: 4.5 g