Frosted Coffee Brownies are a rich, indulgent twist on the classic brownie, with bold coffee flavor and a luscious frosting. These brownies bring together the deep chocolate of a traditional brownie with the warm, aromatic taste of coffee to create a dessert you’ll want to make again and again. Whether you’re baking for friends, family, or simply treating yourself, this recipe hits the sweet spot between comfort and sophistication.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers the perfect balance of chocolate and coffee, two flavors that elevate each other beautifully. The chewy, fudgy brownie base gives richness, while the coffee extract in the batter and the coffee‑infused frosting inject a bold, aromatic note that keeps things interesting. Plus, the frosting adds a touch of elegance and visual appeal, making these brownies a standout dessert for any occasion.
Ingredients
For the 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
For the Coffee Frosting:
-
1½ teaspoons instant coffee granules
-
2‑4 tablespoons heavy whipping cream
-
1/3 cup unsalted butter
-
2 cups powdered sugar
Step‑by‑Step: How to Make Frosted Coffee Brownies
-
Preheat your oven to 350 °F (about 175 °C) and prepare an 8‑inch baking dish by spraying with non‑stick spray or lining with parchment paper then spraying.
-
In a microwave‑safe bowl, melt the butter.
-
In a large bowl, combine the melted butter, granulated sugar, eggs, vanilla extract and coffee extract/instant coffee. Stir until well‑combined.
-
In a separate bowl (or add directly) mix the cocoa powder, flour, salt and baking powder. Add the dry ingredients into the wet mixture and stir until just combined.
-
Spread the batter evenly into the prepared pan. Bake for 30‑35 minutes—or until a toothpick inserted in the center comes out with a few moist crumbs (not raw batter).
-
Allow the brownies to cool completely in the pan. While they cool, prepare the frosting: mix the instant coffee granules into the heavy cream and set aside.
-
In a large bowl, beat the butter until light and fluffy. Slowly add the powdered sugar, mixing well — then add about 2 tablespoons of the coffee‑cream mixture and mix. Add more cream (1 tablespoon at a time) until you reach the desired frosting consistency.
-
After the brownies have fully cooled, gently spread the coffee frosting across the surface in an even layer. Slice into squares and enjoy!
Helpful Tips
-
Be careful not to over‑bake the brownies; you’re aiming for a fudgy center, not a dry cakey texture. Many sources emphasize that brownies with a higher fat‑to‑flour ratio and minimal leavening yield a dense, fudgy result.
-
Use room‑temperature eggs for better incorporation.
-
If using instant coffee instead of coffee extract, dissolve the granules in a tablespoon of warm water or cream first to avoid grittiness.
-
Make sure the brownies are fully cooled before applying the frosting so it doesn’t melt or slide off.
-
For a shinier, crackly brownie top, many recipes advise mixing sugar into hot melted butter and letting it sit briefly before adding eggs.
Substitutions And Variations
-
Flour: Use a gluten‑free 1:1 baking flour blend if you need a gluten‑free version—will slightly affect texture but works.
-
Coffee flavor: If you don’t have coffee extract, use finely ground instant coffee or espresso powder.
-
Frosting switch: Replace the coffee frosting with a simple chocolate ganache or mocha frosting if you prefer less sweetness or a richer finish.
-
Add‑ins: Stir in chopped nuts (walnuts, pecans) or chocolate chunks into the batter for extra texture.
-
Vegan alternative: Use plant‑based butter, replace eggs with flax “eggs” (1 tbsp flaxseed meal + 3 tbsp water per egg), and swap heavy cream with full‑fat coconut cream. The flavor will shift slightly but still delicious.
Storage Instructions
Once frosted, store the brownies in an airtight container at room temperature for up to 2–3 days. If your environment is warm, refrigerate and bring to room temperature before serving for best texture. The brownies can also be frozen (frosted or unfrosted) for up to 3 months—cut into squares, layer with parchment, and freeze. Thaw overnight in the refrigerator before serving.
Nutritional Information
Serving: 1 brownie | Calories: ~174 kcal | Carbohydrates: 32 g | Protein: 2 g | Fat: 5 g | Saturated Fat: 3 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Trans Fat: 0.2 g | Cholesterol: 33 mg | Sodium: 46 mg | Potassium: 52 mg | Fiber: 1 g | Sugar: 27 g | Vitamin A: 177 IU | Vitamin C: 0.01 mg | Calcium: 12 mg | Iron: 1 mg
Serving Suggestions
-
Serve warm with a scoop of vanilla ice cream on top for a decadent dessert.
-
Pair with a hot cup of coffee or espresso to echo the coffee flavor in the brownies.
-
Cut into smaller bite‑sized squares for a party tray or dessert buffet.
-
Garnish with a light dusting of cocoa powder, a few coffee beans, or chopped nuts to elevate the presentation.
Frequently Asked Questions About Frosted Coffee Brownies
Can I make the brownies ahead of time?
Yes, you can bake the brownies a day ahead, let them cool completely, wrap tightly or cover and store at room temperature. Add the frosting just before serving for best freshness.
What if my frosting is too thick or too thin?
If it’s too thick, add another teaspoon to tablespoon of the heavy cream (or coffee‑cream mix) and beat until smooth. If too thin and runny, add a little more powdered sugar and chill briefly to firm it up.
Can I use brewed coffee instead of instant coffee granules?
You could, but brewed coffee contains water which may thin your frosting or batter too much. Instant coffee granules or coffee extract give a stronger flavor without adding excess moisture.
My brownies came out cakey instead of fudgy — what happened?
Cakey brownies often result from too much flour, too little fat or over‑baking. Fudgy brownies typically have a higher butter (or chocolate) to flour ratio and minimal leavening.
Can I double the recipe to use a larger pan?
Yes, you can double the ingredients and use a 9×13‑inch pan. Baking time may change (often slightly less time per thickness), so monitor until a toothpick shows moist crumbs.
Final Thoughts
Thank you for choosing this Frosted Coffee Brownies recipe. I hope you enjoy every luscious, chocolate‑and‑coffee‑infused bite. It’s a dessert I absolutely love making, because the warm aroma of coffee and rich chocolate brings such cozy satisfaction. I hope you find it as easy to make as it is delightful to taste, and that it becomes a favorite go‑to treat for your home kitchen. Wishing you joyful baking and countless sweet, memorable moments to come!
Join us on Pinterest for new mouthwatering recipes every day!
Print
Frosted Coffee Brownies
- Total Time: 50 minutes
- Yield: 9 servings 1x
Description
Frosted Coffee Brownies are the ultimate treat for coffee and chocolate lovers. Fudgy, moist, and topped with a creamy coffee frosting, they’re easy to make and absolutely irresistible.
Ingredients
For the 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
For the Coffee Frosting:
1 1/2 teaspoons instant coffee granules
2–4 tablespoons heavy whipping cream
1/3 cup unsalted butter
Instructions
-
Preheat your oven to 350 °F (about 175 °C) and prepare an 8‑inch baking dish by spraying with non‑stick spray or lining with parchment paper then spraying.
-
In a microwave‑safe bowl, melt the butter.
-
In a large bowl, combine the melted butter, granulated sugar, eggs, vanilla extract and coffee extract/instant coffee. Stir until well‑combined.
-
In a separate bowl (or add directly) mix the cocoa powder, flour, salt and baking powder. Add the dry ingredients into the wet mixture and stir until just combined.
-
Spread the batter evenly into the prepared pan. Bake for 30‑35 minutes—or until a toothpick inserted in the center comes out with a few moist crumbs (not raw batter).
-
Allow the brownies to cool completely in the pan. While they cool, prepare the frosting: mix the instant coffee granules into the heavy cream and set aside.
-
In a large bowl, beat the butter until light and fluffy. Slowly add the powdered sugar, mixing well — then add about 2 tablespoons of the coffee‑cream mixture and mix. Add more cream (1 tablespoon at a time) until you reach the desired frosting consistency.
-
After the brownies have fully cooled, gently spread the coffee frosting across the surface in an even layer. Slice into squares and enjoy!
Notes
For best flavor, use strong instant coffee or espresso powder. Brownies can be stored in an airtight container at room temperature or refrigerated for longer freshness. Freeze for up to 3 months if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 brownie
- Calories: 174
- Sugar: 27g
- Carbohydrates: 32g
- Protein: 2g