Introduction

These mocha brownies combine rich dark chocolate with a hint of coffee for a deep, indulgent flavor. Topped with a creamy cafe latte frosting, they make a perfect treat for chocolate and coffee lovers alike.

The image shows four square brownies arranged on a metal cooling rack over a white marbled surface. Each brownie has two layers: a thick, dark brown fudgy base with a dense texture, and a light tan creamy frosting on top, sprinkled with a dusting of dark cocoa powder across its surface. The frosting layer looks smooth with gentle swirls. In the background, a glass cup filled with dark coffee is slightly blurred, adding warmth to the scene. The bright setting features a white tiled wall and soft, natural lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Preheat the oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper, leaving an overhang on the edges, or lightly grease the pan and line it with aluminum foil.
Step 2: In a large microwave-safe bowl, combine the chopped chocolate, butter, and 1 tablespoon instant coffee powder. Microwave in 45-second intervals on medium power, stirring between each, until melted and smooth. Alternatively, melt together in a double boiler over low heat.
Step 3: Let the chocolate mixture cool slightly, then whisk in the granulated sugar, whisked eggs, and vanilla extract until fully combined.
Step 4: Gently fold in the flour and salt until just combined, taking care not to overmix.
Step 5: Pour the batter into the prepared pan, spreading it evenly. Bake for 23-28 minutes, or until the top is set and a toothpick inserted comes out clean or with a few moist crumbs.
Step 6: Allow the brownies to cool completely in the pan on a wire rack before frosting.
Step 7: For the frosting, dissolve 1-2 teaspoons instant coffee powder in 1 tablespoon boiling water. Whisk well and chill until cooled.
Step 8: Using a mixer, beat the softened butter for about 1 minute until creamy. On low speed, add 1 cup powdered sugar, vanilla extract, and salt; mix well.
Step 9: Add the cooled coffee mixture to the butter mixture and beat to combine.
Step 10: Gradually add the remaining powdered sugar, about 1/2 cup at a time, beating until you reach the desired sweetness and spreading consistency. If the frosting is too thick, beat in up to 1 tablespoon of whipping cream.
Step 11: Remove the brownies from the pan using the parchment overhang. Spread the frosting evenly on top with a flat-edge knife once brownies are fully cooled.
Step 12: Slice into squares with a sharp knife and serve.

Tips & Variations

Use good quality dark chocolate with 60-75% cocoa for the best rich flavor.
Adjust the coffee powder in the frosting to your preference for more or less mocha intensity.
For an extra fudgy texture, slightly underbake the brownies by a minute or two.
You can substitute instant coffee powder with espresso powder for a deeper coffee flavor.

Storage

Store the frosted brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Bring to room temperature or microwave briefly before serving to soften the frosting.

How to Serve

A stack of three square brownie pieces sits on a white plate, each piece having two thick layers: a dense, dark brown, moist brownie base, and a smooth, light brown frosting on top lightly dusted with cocoa powder. The brownies are neatly stacked, showing the rich texture of the chocolate base and creamy top layer. In the background, there is a clear glass cup filled with black coffee, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend in a 1:1 ratio. Just be sure the blend is suitable for baking.

Can I skip the frosting?

Absolutely! The brownies are delicious on their own with the subtle coffee flavor. Frosting adds richness but isn’t necessary.