Description
These rich and fudgy Coffee Brownies are made from scratch, infused with concentrated coffee for a deep flavor, and topped with a luscious mocha frosting. Perfectly balanced between chocolate and coffee, these brownies are a decadent treat for any occasion.
Ingredients
Brewed Coffee Reduction
- 8 ounces (240mL) strong coffee
Coffee Brownies
- ½ cup (113g) unsalted butter, cut into 6-8 slices
- 8 ounces (227g) semi-sweet chocolate, coarsely chopped
- ¾ cup (150g) firmly packed light brown sugar
- ¼ cup (50g) granulated sugar
- 3 large eggs, room temperature preferred
- 1 Tablespoon (15mL) concentrated coffee
- ¾ cup (90g) all-purpose flour, measured properly
- ¼ teaspoon salt
Mocha Frosting
- 2 ounces (40g) unsweetened baking chocolate, coarsely chopped
- 4 Tablespoons (57g) unsalted butter
- 1 Tablespoon (15mL) concentrated coffee
- 1 to 2 Tablespoons (15-30mL) milk or cream
- 2 cups (240g) powdered sugar
- Pinch of salt
Instructions
- Make coffee reduction: Pour 8 ounces (240mL) of strong brewed coffee into a small saucepan. Heat over medium heat until it boils, then reduce until the liquid concentrates down to about 2 Tablespoons. Remove from heat and set aside.
- Prepare baking pan and preheat oven: Preheat your oven to 350ºF (177ºC). Line an 8″ or 9″ square baking pan with foil and spray with nonstick cooking spray. Set aside.
- Melt butter and chocolate: In a medium saucepan over medium heat, melt ½ cup (113g) unsalted butter and 8 ounces (227g) semi-sweet chocolate, stirring frequently until the mixture is completely smooth. Remove from heat and allow it to cool for about 15 minutes.
- Combine sugars and eggs: Whisk ¾ cup (150g) light brown sugar and ¼ cup (50g) granulated sugar into the cooled chocolate mixture until well combined. Add the 3 eggs one at a time, whisking thoroughly after each addition until the batter is smooth.
- Add coffee and dry ingredients: Whisk in 1 Tablespoon (15mL) concentrated coffee. Then gently fold in ¾ cup (90g) all-purpose flour and ¼ teaspoon salt until just combined.
- Bake the brownies: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean. Remove from oven and cool completely before frosting.
- Prepare mocha frosting: In a small saucepan over medium heat, melt 2 ounces (40g) unsweetened baking chocolate and 4 Tablespoons (57g) unsalted butter together. Allow to cool for 15 minutes.
- Mix frosting: In a medium bowl, using a handheld or stand mixer, combine the cooled chocolate-butter mixture with 1 Tablespoon (15mL) concentrated coffee and start with 1 Tablespoon of milk or cream. Mix on low speed, gradually adding 2 cups (240g) powdered sugar. Increase mixer speed to medium and beat until frosting is smooth and fully combined. Add a pinch of salt to taste.
- Frost and serve: Once brownies are cooled, lift them out of the pan using the foil overhang and place on a cutting board. Peel back the foil and spread the mocha frosting evenly over the top. Cut into 16 squares and serve.
- Storage: Store leftover brownies at room temperature for up to 1 week or freeze for up to 3 months. Thaw frozen brownies in the refrigerator overnight before serving.
Notes
- Use room temperature eggs for better incorporation into the batter.
- Be careful not to overbake the brownies to keep them fudgy.
- Measure flour properly by spooning it into the cup and leveling for accuracy.
- The concentrated coffee adds a deep mocha flavor; instant espresso powder can be used as an alternative if available.
- Adjust the milk or cream in the frosting to achieve desired consistency.
- Leftover brownies freeze well; wrap tightly to avoid freezer burn.
