Frosted Coffee Brownies
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These frosted coffee brownies are homemade brownies that are then topped with an instant coffee frosting that brings these brownies to a whole new level of deliciousness. This brownie recipe with coffee will transform your brownie game.
If you love coffee and chocolate, you will love this dessert. Make sure you check out chocolate bundt cake with a coffee glaze or sip on this cocoa coffee.
Recipe ingredients
Ingredient notes
- Unsalted Butter – If you use salted butter just omit the salt within the brownie batter ingredients.
- Granulated Sugar
- Eggs – I recommend using room temperature eggs for mixing up into your brownie batter.
- Vanilla
- Coffee Extract – You can use coffee extract or even instant coffee for this.
- Unsweetened Cocoa Powder – Feel free to use dark chocolate cocoa if you want extra chocolate flavor.
- Flour – Scoop the flour into the measuring cup and then level off the top of the cup.
- Salt
- Baking Powder
- Heavy Whipping Cream – This will add richness and creaminess to the coffee frosting.
- Powdered Sugar – If you find you have lumps in the powdered sugar, run it through a sifter first.
How to make frosted coffee brownies
Preheat the oven to 350 degrees F. Prep your 8-inch pan and spray it with cooking spray. Then you can line it with parchment paper or foil if you want.
In a microwave-safe bowl, you will melt the butter. Then add the sugar, eggs, and vanilla, and combine. Mix in the remaining dry ingredients.
Pour the brownie batter into the pan and spread it out. Bake as directed until the brownies are fully cooked.
Once they are cooked, allow the brownies to cool completely.
Next, work on the frosting by mixing up the ingredients. Then spread the coffee frosting on brownies in an even layer.
Recipe tips and variations
- Make sure your butter has cooled a bit, or it can begin to cook the eggs if you dump it in once the butter is melted.
- Don’t overmix the batter, as it can make it dense.
- When you measure the flour, scoop the flour into the measuring cup and then use a knife to level it off. You don’t want to add too much flour and dry out the brownies.
- You can add some chocolate chips to the brownie batter for an added chocolate flavor.
- For the frosting, I used instant coffee granules, but you could also use espresso if you would want.
Storage and reheating tips
- Refrigerate: Store any frosted coffee brownies in an air-tight container in the refrigerator and enjoy within 3-5 days. The frosting will break down too much if at room temperature.
- Freeze: To freeze coffee brownies, place them in an airtight freezer-safe container and freeze for 3-4 months.
How to serve
These homemade brownies with coffee are great to serve as a dessert at a potluck, birthday party, gift for a friend or family member, and more. A brownie recipe that will work all year round.
Frequently asked questions
Adding coffee to brownies is a great way to enhance the flavors of the chocolate in the brownies. Then you have the coffee frosting, which gives these brownies a coffee flavor.
I find that the butter in the brownies adds fat which can in return, give your brownies a more moist texture. The other key is to make sure not to overbake the brownies.
Butter will give your brownies more of a cake-like texture. Where oil can become a fudgy style brownie.
Frosted Coffee Brownies
Ingredients
- 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
Coffee Frosting Ingredients
- 1 1/2 teaspoon instant coffee granules
- 2-4 tablespoon heavy whipping cream
- 1/3 cup unsalted butter
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees and prepare an 8inch baking dish with non-stick spray or line it with parchment paper and spray with the non-stick spray.
- In a microwave safe bowl, melt the butter in the microwave.
- In a large bowl, add the melted butter, sugar, eggs and vanilla and stir until well combined.
- Add the wet dry ingredients into the wet ingredients and mix until combined.
- Spread the batter into the prepared pan and bake for 30-35 minutes.
- Allow the brownies to cool and then prepare the frosting.
- Mix the instant coffee into the heavy cream and set aside. In a large bowl, beat the butter until it’s light and fluffy. Slowly add the powdered sugar and keep adding until everything is well combined.
- Add in 2 tbsp of the heavy cream and mix well, continue adding cream 1 tbsp at a time until the desired consistency has been reached. Frost the brownies, slice and enjoy!
Nutrition
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I wam looking at your recipe and it only mentions adding the butter, eggs, vanilla, and sugar and then spreading it in the pan…how are you incorporating the rest of the ingredients of the brownie recipe (not the frosting).
I’m assuming just add the wet to the dry all at once?
Sorry about that! Sometimes the recipe plugin is wonky and that is why we fully go into details within the post as well. You’ll add the dry to the combined wet mixture 🙂
Oh I see now that you have corrected it in the explanation! Thank you for fixing, I figured as much, but for less experience bakers this will definitely help! I am going to make them!
We hope you love them!!
Great recipe! I used espresso powder in place of the coffee and it worked great! Very tasty recipe 🙂
We’re so glad you enjoyed!! Thank you 😀
Hey Pam, did you use the same amount of expresso that you would for the instant coffee? Thats what I was thinking of using and wasn’t sure about the amount 🤔
Melanie
Do these freeze well?
We haven’t tried it, but we don’t see an issue with the brownies. I am just unsure of them being frosted.
I made these yesterday exactly as stated and they are so good! I only had a 9” pan but turned out ok.
Thank you so much for trying the recipe! I’m so happy you loved them. Great to hear they worked in a 9” pan too!
Thank you for sharing this recipe
You’re so welcome! We hope you enjoy 😀
I have successfully tried this recipe at least 4 times. I used espresso powder for both brownies and frosting. If you like a thick layer of frosting 1.5x those ingredients. I only baked mine 28 min, clean toothpick rule. These are amazing.
Thanks so much for sharing your tips, Maureen!! I’m so glad you’re enjoying the recipe!! 🙂