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Mocha Brownies Recipe

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★★★★★

4.6 from 118 reviews

Deliciously rich and fudgy mocha brownies with a smooth cafe latte frosting, combining the deep flavors of dark chocolate and coffee. Perfect for coffee lovers seeking an indulgent treat with a delightful mocha twist.

Ingredients

Scale

Brownies

  • 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

Cafe Latte Frosting

  • 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

  1. Prepare baking pan: Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the edges for easy removal. Alternatively, line with aluminum foil and lightly grease.
  2. Melt chocolate mixture: In a large microwave-safe bowl, combine the chopped dark chocolate, butter, and 1 tablespoon instant coffee powder. Microwave on medium power in 45-second intervals, stirring between each, until fully melted and smooth. Alternatively, melt over low heat using a double boiler. Allow to cool slightly.
  3. Mix wet ingredients: Whisk the sugar, eggs, and vanilla extract into the slightly cooled chocolate mixture until smoothly combined.
  4. Incorporate dry ingredients: Gently fold in the all-purpose flour and salt, mixing just until incorporated and smooth.
  5. Bake the brownies: Pour or spoon the batter into the prepared pan, spreading evenly with a spatula. Bake in the preheated oven for 23-28 minutes, or until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Cool brownies: Remove from the oven and cool in the pan placed on a wire rack to room temperature before frosting.
  7. Prepare coffee mixture: Dissolve 1-2 teaspoons instant coffee powder in 1 tablespoon boiling water by whisking with a fork. Cool completely, refrigerating if desired to speed cooling.
  8. Make frosting base: Using a stand or hand-held electric mixer, beat the softened butter on medium speed for about 1 minute until creamy. Reduce speed to low and gradually beat in 1 cup powdered sugar, vanilla extract, and salt.
  9. Add coffee and sugar: Mix in the cooled coffee mixture carefully to avoid melting the butter. Then add the remaining powdered sugar in 1/2 cup increments, beating to desired sweetness and frosting consistency.
  10. Adjust texture: If the frosting is too stiff, beat in up to 1 tablespoon whipping cream to loosen it slightly.
  11. Frost brownies: Use the parchment paper overhang to lift the cooled brownies from the pan onto a cutting board. Evenly frost with a flat-edge knife.
  12. Slice and serve: Cut the brownies into squares using a sharp knife and serve.

Notes

  • Use good quality dark chocolate with 60%-75% cocoa for best flavor.
  • Make sure the frosting coffee mixture is completely cooled before adding to prevent curdling the butter.
  • For a stronger coffee flavor, adjust the instant coffee quantity in the frosting to taste.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • Allow brownies to cool fully before frosting to avoid melting the frosting.

Keywords: mocha brownies, chocolate brownies, coffee flavored dessert, mocha dessert, chocolate dessert, easy brownies, homemade brownies

Find it online: https://deliciousdishspot.com/mocha-brownies-recipe/