Description
These rich homemade Coffee Brownies feature deep chocolate flavor infused with concentrated coffee and topped with smooth mocha frosting. Every square tastes fudgy, bold, and incredibly decadent.
Ingredients
Coffee Reduction
- Strong brewed coffee
Brownie Layer
- Unsalted butter
- Semi-sweet chocolate
- Light brown sugar
- Granulated sugar
- Eggs
- Concentrated coffee
- All-purpose flour
- Salt
Mocha Frosting
- Unsweetened baking chocolate
- Unsalted butter
- Concentrated coffee
- Milk or cream
- Powdered sugar
- Salt
Instructions
- Reduce the Coffee
- Pour the brewed coffee into a small saucepan and place it over medium heat.
- Allow the coffee to come to a steady boil. Continue simmering until the liquid reduces dramatically and measures about 2 tablespoons total.
- This reduction concentrates the coffee flavor and creates the bold espresso taste used throughout the recipe.
- Once reduced, remove the saucepan from the heat and set the concentrated coffee aside to cool slightly.
- Prepare the Pan and Oven
- Preheat the oven to 350°F.
- Line a square baking pan with foil or parchment paper, making sure extra paper hangs over the edges for easy removal later.
- Spray the lining lightly with nonstick spray.
- Melt Butter and Chocolate
- Add the butter and chopped semi-sweet chocolate to a saucepan set over medium heat.
- Stir continuously while the ingredients melt together into a glossy mixture.
- Once smooth, remove from the heat and let the chocolate mixture cool for approximately 15 minutes.
- Build the Batter
- Whisk the brown sugar and granulated sugar into the cooled chocolate mixture until fully blended.
- Add the eggs individually, whisking thoroughly after each addition so the batter stays smooth.
- Stir in the concentrated coffee.
- Add the flour and salt, then gently fold everything together just until combined. Avoid excessive mixing because overworked batter can create dense brownies.
- Bake the Brownies
- Spread the batter evenly into the prepared baking pan.
- Bake for 25 to 30 minutes. The edges should appear set while the center remains slightly soft.
- Insert a toothpick into the center. If it comes out with a few moist crumbs attached, the brownies are ready.
- Transfer the pan to a cooling rack and allow the brownies to cool completely before frosting.
- Prepare the Mocha Frosting
- Combine the unsweetened chocolate and butter in a saucepan over medium heat.
- Stir constantly until fully melted and smooth.
- Allow the mixture to cool for about 15 minutes.
- Transfer the mixture to a mixing bowl and add the concentrated coffee along with 1 tablespoon of milk or cream.
- Using a hand mixer or stand mixer, slowly add the powdered sugar while mixing on low speed.
- Increase the speed to medium and continue mixing until the frosting becomes creamy and fluffy.
- If needed, add extra milk or cream to loosen the frosting slightly.
- Season with a tiny pinch of salt to balance the sweetness.
- Frost and Slice
- Lift the cooled brownies out of the pan using the parchment or foil edges.
- Spread the mocha frosting evenly across the surface using an offset spatula or knife.
- Cut into squares and serve.
Notes
- Room-temperature eggs mix into the batter more smoothly.
- Chill brownies before slicing for cleaner cuts.
- Store leftovers in an airtight container for up to 1 week.
- Freeze frosted brownies for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 brownie
- Calories: 319 kcal
- Sugar: 33 g
- Sodium: 55 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.4 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 54 mg