Emma walked into the kitchen last Sunday afternoon and stopped dead in his tracks. "Mom, why does it smell like your morning coffee and brownies at the same time?" I was pulling a pan of frosted coffee brownies out of the oven, and that smell of dark chocolate mixed with strong espresso had filled our entire house. After thirteen years of baking professionally and making every brownie variation imaginable, I've learned that coffee doesn't just add flavor to chocolate it actually makes the chocolate taste more chocolatey. These brownies have espresso powder mixed right into the batter, and they're topped with a silky coffee buttercream frosting that makes grown-ups lose their minds.
Why I Love This Frosted Coffee Brownies
These frosted coffee brownies hit every note I want in a chocolate dessert. The brownies are fudgy and dense, not cakey, with that shiny crackly top that tells you they're going to be good before you even take a bite. That espresso powder in the batter doesn't make them taste like coffee exactly it just makes the chocolate flavor deeper and richer, almost darker somehow. The frosting is smooth and creamy, sweet but with this coffee edge that keeps it from being too sugary. When you eat them together, you get that intense chocolate-coffee combo that tastes like a fancy mocha but in brownie form.
I love it because the coffee takes these from regular brownies to something people actually remember. I've brought plain Frosted Coffee Brownies to parties and they're fine. I bring these Frosted Coffee Brownies and people ask for the recipe before they've even finished their first piece. My friend who doesn't even like coffee took one bite and said "Okay, I get it now." The frosting is what really sells it it's silky and pipeable if you want to get fancy, or you can just spread it with a knife if you're being casual. Either way, it sets up nicely and doesn't get crusty or weird.
Jump to:
- Why I Love This Frosted Coffee Brownies
- Ingredients You'll Need For Frosted Coffee Brownies
- How To Make Frosted Coffee Brownies Step By Step
- Smart Swaps for Frosted Coffee Brownies
- Frosted Coffee Brownies Variations
- Equipment For Frosted Coffee Brownies
- Storing Your Frosted Coffee Brownies
- Top Tip
- The Secret Recipe My Cousin Will Never Share
- FAQ
- Sweet Success With Frosted Coffee Brownies!
- Related
- Pairing
- Frosted Coffee Brownies
Ingredients You'll Need For Frosted Coffee Brownies
For the Coffee Brownies:
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 2 tablespoons instant espresso powder or instant coffee
- ¼ cup hot water
For the Coffee Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons brewed coffee or espresso
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
Optional Add-ins:
- Chocolate shavings
- ½ cup chocolate chips
- ½ cup chopped walnuts
- Sea salt flakes
See recipe card for quantities.
How To Make Frosted Coffee Brownies Step By Step
Prep and Mix Brownie Batter:
- Preheat oven to 350°F and line 8x8 pan with parchment
- Dissolve 2 tablespoons espresso powder in ¼ cup hot water, let cool
- Mix melted butter, sugar, eggs, and vanilla in large bowl
- Whisk in cocoa powder until completely smooth
- Add cooled coffee mixture and stir well
- Fold in flour, salt, and baking powder gently
Bake the Brownies:
- Pour batter into prepared pan and spread evenly
- Bake 25-30 minutes until toothpick has few moist crumbs
- Don't overbake - few crumbs are perfect
- Cool completely in pan on wire rack
Make Coffee Frosting:
- Beat softened butter 2-3 minutes until fluffy
- Add powdered sugar 1 cup at a time, mixing between additions
- Stir in espresso powder, vanilla, and brewed coffee
- Add heavy cream 1 tablespoon at a time until spreadable
- Beat on high 3-4 minutes until light and fluffy
Frost and Finish:
- Spread frosting evenly over completely cooled brownies
- Use offset spatula for smooth finish
- Refrigerate 30 minutes to set frosting
- Cut into 9 or 16 squares with sharp knife
- Wipe knife between cuts for clean edges
Smart Swaps for Frosted Coffee Brownies
Healthier Options:
- Coconut sugar → Granulated sugar (less refined)
- Greek yogurt → Some butter (adds moisture, cuts fat)
- Whole wheat flour → All-purpose (denser but works)
- Dark cocoa → Regular cocoa (more intense chocolate)
Dietary Needs:
- Gluten-free flour blend → All-purpose (use 1:1 ratio)
- Vegan butter → Regular butter (dairy-free)
- Flax eggs → Real eggs (2 flax eggs = 2 tablespoons flax + 6 tablespoons water)
- Coconut oil → Butter (different flavor but fine)
Coffee Options:
- Brewed coffee → Instant espresso powder (less concentrated)
- Decaf espresso → Regular (for caffeine-sensitive)
- Coffee extract → Brewed coffee (more intense flavor)
- Skip coffee entirely → Still chocolate brownies
Frosting Variations:
- Skip frosting → Plain brownies with coffee flavor
- Cream cheese frosting → Coffee buttercream (tangier)
- Chocolate ganache → Coffee frosting (richer)
- Whipped cream → Buttercream (lighter)
Frosted Coffee Brownies Variations
Mocha Brownies with Walnuts:
- Add 1 cup chopped walnuts to batter
- Sprinkle more on frosting
- Classic coffee shop combo
- Adds crunch and nutty flavor
- My husband's favorite version
White Chocolate Mocha:
- Fold white chocolate chips into batter
- Use white chocolate ganache instead of frosting
- Drizzle with espresso glaze
- Looks elegant and fancy
- Great for special occasions
Cappuccino Brownies:
- Make regular brownies with coffee
- Top with cinnamon cream cheese frosting
- Dust with cocoa powder
- Tastes like your favorite coffee drink
- Emma actually likes this version more
Double Chocolate Coffee:
- Add ½ cup chocolate chips to batter
- Use chocolate buttercream frosting
- Mix espresso powder into frosting too
- For serious chocolate lovers
- Richest version I've ever made
Equipment For Frosted Coffee Brownies
- 8x8 inch baking pan
- Parchment paper (for easy removal)
- Large mixing bowl
- Whisk or electric mixer
- Rubber spatula
- Offset spatula (for frosting)
- Measuring cups and spoons
Storing Your Frosted Coffee Brownies
Room Temperature (2-3 days):
- Store in airtight container
- Keep in cool, dry place
- Frosting stays soft and creamy
- Best texture at room temp
- Don't leave in hot kitchen
Refrigerator (5-7 days):
- Cover tightly with plastic wrap
- Store in airtight container
- Bring to room temp before serving
- Frosting firms up when cold
- Flavors stay fresh longer
Freezer (2-3 months):
- Wrap individual squares in plastic wrap
- Place in freezer bag
- Freeze unfrosted if possible
- Thaw overnight in fridge
- Frost after thawing for best results
Make-Ahead Tips:
- Frosting can be made 3 days ahead
- Bake brownies up to 2 days ahead
- Keep wrapped at room temp
- Frost day of serving
- Or freeze unfrosted for longer storage
Top Tip
- Back making these at least 15 times, here's what makes the difference between okay and amazing. First, dissolve your espresso powder completely in hot water before adding it to the batter. I used to just dump the powder straight in and it would clump into these bitter pockets that ruined bites. Now I dissolve it in ¼ cup hot water, let it cool for a few minutes, then mix it in.
- Even distribution is everything. Also, don't skip whisking the cocoa powder into the wet ingredients before adding the flour. Cocoa is lumpy and if you add it with the flour, you'll have chocolate lumps throughout. Whisk it with the butter-egg mixture until it's completely smooth and glossy.Use room temperature eggs for the batter and room temperature butter for the frosting. Cold eggs don't mix as well and can make your batter grainy. Cold butter won't whip up fluffy for the frosting. I take my butter and eggs out of the fridge an hour before I start baking.
- Also, beat that frosting for the full 3-4 minutes on high speed. It seems like overkill but that's what makes it light and fluffy instead of dense and greasy. Under-beaten frosting is heavy and doesn't spread well. Properly beaten frosting is silky and pipeable.Line your pan with parchment that hangs over the edges. This makes lifting the brownies out so much easier for frosting and cutting.
The Secret Recipe My Cousin Will Never Share
My cousin brings these Frosted Coffee Brownies to every single family event, and for years hers were better than mine. Way better. Her frosting was silkier, her brownies were fudgier, and there was this depth of flavor I couldn't replicate no matter what I tried. I'd ask what she did differently and she'd just shrug and say "Same recipe as everyone else!" It drove me absolutely crazy. I tried different cocoa brands, more espresso powder, less sugar, different baking times. Nothing matched hers. Every Christmas and Easter, there they were — her perfect Frosted Coffee Brownies that disappeared first while mine sat there looking basic.
Finally, at a summer barbecue last year after she'd had a couple glasses of wine, I cornered her. "I need to know what you're doing differently. Please." She laughed and said "Fine, but you can't tell the aunts." Her secret? She adds a tablespoon of bourbon to the frosting. That's it. Just one tablespoon of bourbon mixed in with the coffee and vanilla. She said it doesn't make them taste boozy, but it rounds out the coffee flavor and adds this warmth and complexity that regular frosting doesn't have. The alcohol also keeps the frosting from getting too stiff. I tried it in my next batch and Emma said "Mom, these taste different.
FAQ
What does adding coffee to brownies do?
Coffee doesn't make brownies taste like coffee it actually makes the chocolate taste more chocolatey. It's weird but true. The caffeine and compounds in coffee enhance cocoa's natural flavors and make them more intense. I learned this in culinary school and didn't believe it until I tried it. Make brownies with and without coffee side by side, and the coffee version tastes richer and deeper even though you can't identify coffee as a flavor. It's like how salt makes sweet things taste sweeter. Coffee is chocolate's secret weapon.
How to add coffee flavour to brownies?
The easiest way is to dissolve instant espresso powder in hot water and add it to your wet ingredients. I use about 2 tablespoons of espresso powder dissolved in ¼ cup hot water for an 8x8 pan of Frosted Coffee Brownies. You can also replace some of the liquid in your recipe with brewed coffee like if the recipe calls for milk or water, use strong coffee instead. Another option is to add dry espresso powder directly to the batter, but it can clump if you don't mix it really well.
Can you add brewed coffee to brownie mix?
Yes! You can replace the water in a box mix with strong brewed coffee. Use the same amount the box calls for, just swap coffee for water. This works great and takes box mix brownies from basic to actually impressive. I do this when I'm short on time and need Frosted Coffee Brownies fast. Just make sure your coffee is cooled to room temperature before adding it, or it might scramble the eggs.
How to make coffee brownies?
Start with your favorite Frosted Coffee Brownies (or a box mix) and add dissolved espresso powder to the wet ingredients. For homemade, mix melted butter, sugar, eggs, and vanilla, then whisk in cocoa powder. Dissolve espresso powder in hot water and add it to the mixture. Fold in flour, salt, and baking powder. Bake at 350°F until just set. The key is not overbaking pull them when a toothpick has moist crumbs, not when it's clean. Let them cool completely, then top with coffee buttercream frosting.
Sweet Success With Frosted Coffee Brownies!
Now you have all the secrets to making perfect Frosted Coffee Brownies - from using the Coffee to my grandmother's coffee trick. This recipe proves that the best desserts come from using what you have on hand and turning potential waste into something delicious.
Craving more sweet treats? Try our The Best Butterfinger Balls Resipe that brings coffee shop elegance to your kitchen. For chocolate lovers, our The Best Chocolate Cake Roll Recipe delivers rich, creamy perfection in every slice. Want to balance out all this sweetness? Our Delicious German Chocolate Cookies Recipe adds fresh, vibrant flavors to any meal!
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Related
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Pairing
These are my favorite dishes to serve with Frosted Coffee Brownies
Frosted Coffee Brownies
Equipment
- 1 8x8 inch baking pan (Line with parchment for easy removal)
- 1 Parchment paper (Overhang for easy lifting)
- 1 Large mixing bowl (For combining batter)
- 1 Whisk or electric mixer (For smooth mixing)
- 1 Rubber spatula (For folding batter and scraping sides)
- 1 Offset spatula (For frosting evenly)
- - Measuring cups and spoons (Accurate measurements)
Ingredients
For the Coffee Brownies
- ½ cup Unsalted butter - Melted
- 1 cup Granulated sugar
- 2 large Eggs - Room temperature
- 1 teaspoon Vanilla extract
- ⅓ cup Unsweetened cocoa powder - Sifted for smoothness
- ½ cup All-purpose flour
- ¼ teaspoon Salt
- ¼ teaspoon Baking powder
- 2 tablespoon Instant espresso powder - Dissolved in hot water
- ¼ cup Hot water - For dissolving espresso
For the Coffee Frosting
- ½ cup Unsalted butter - Softened
- 3 cups Powdered sugar
- 2 tablespoon Brewed coffee or espresso - Cooled
- 1 tablespoon Instant espresso powder
- 1 teaspoon Vanilla extract
- 2–3 tablespoon Heavy cream or milk - To reach spreadable consistency
- 1 tablespoon Bourbon - Optional – adds warmth & depth
Optional Add-ins
- ½ cup Chocolate chips - For extra richness
- ½ cup Chopped walnuts - Adds crunch
- – – Sea salt flakes - Sprinkle on top before serving
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, leaving overhang for easy removal.
- Dissolve espresso powder in hot water. In a large bowl, whisk melted butter, sugar, eggs, and vanilla until smooth. Whisk in cocoa powder, then stir in cooled espresso mixture. Fold in flour, salt, and baking powder until just combined.
- Pour batter into the prepared pan and spread evenly. Bake 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan.
- Beat butter until fluffy. Gradually add powdered sugar, then mix in espresso powder, brewed coffee, vanilla, and optional bourbon. Add cream as needed for a spreadable consistency and beat until light and silky.
- Spread frosting over cooled brownies, refrigerate 30 minutes to set, then lift out of the pan and cut into squares to serve.
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