Mocha Brownies with Café Latte Frosting

Why You’ll Love This Recipe

If you’re a fan of mocha-flavored treats, these brownies are the ultimate indulgence. The espresso powder in the brownies deepens the chocolate flavor, while the creamy, coffee-infused frosting brings a delightful richness. With semi-sweet chocolate chips baked right in, these brownies are irresistibly rich and moist. Plus, the optional chocolate shavings or cocoa powder topping adds an extra touch of elegance. Whether you're serving them at a gathering or enjoying them as a cozy snack, these brownies will satisfy your sweet tooth in the best way possible.

Ingredients

Mocha Brownies:
1 cup unsalted butter, melted
1½ cups granulated sugar
½ cup light brown sugar, packed
4 large eggs
1 tablespoon vanilla extract
¾ cup unsweetened cocoa powder
1 tablespoon instant espresso powder
1 cup all-purpose flour
½ teaspoon salt
1 cup semi-sweet chocolate chips

Café Latte Frosting:
½ cup unsalted butter, softened
2 tablespoon heavy cream or milk
1 tablespoon instant coffee or espresso powder
1½ cups powdered sugar
½ teaspoon vanilla extract

Optional Topping:
Chocolate shavings or cocoa powder for dusting

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven and Prepare the Pan:

1. Preheat your oven to 350°F (175°C).

2. Line a 9x13-inch baking pan with parchment paper or lightly grease it.

Make the Mocha Brownies:

1. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.

2. Add eggs and vanilla extract, mixing until light and glossy.

3. Whisk in cocoa powder and espresso powder until fully combined.

4. Fold in flour, salt, and chocolate chips until just mixed—do not overmix.

5. Pour the batter into the prepared pan and spread evenly.

Bake:

1. Bake for 30–35 minutes, or until a toothpick inserted near the center comes out with moist crumbs.

2. Allow the brownies to cool completely in the pan before frosting.

Make the Café Latte Frosting:

1. Dissolve the instant coffee or espresso powder in the cream (or milk).

2. In a separate bowl, beat the softened butter until creamy.

3. Add the coffee-cream mixture and beat until smooth.

4. Gradually add powdered sugar and vanilla, beating until fluffy and spreadable.

Frost and Serve:

1. Spread the frosting evenly over the cooled brownies.

2. Optionally, sprinkle with chocolate shavings or a dusting of cocoa powder.

3. Cut into squares and serve for a rich, coffee-kissed chocolate indulgence.

Servings and Timing

• Prep Time: 20 minutes

• Cook Time: 35 minutes

• Chill Time: 1 hour (cooling + frosting set)

• Yield: 16 brownies

Variations

• Vegan Version: Substitute the butter with vegan butter and the eggs with a flaxseed egg substitute (1 tablespoon flaxseed meal + 3 tablespoon water per egg). Use non-dairy milk for the frosting.

• Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend.

• More Chocolate: Add extra chocolate chips or swirl in some melted chocolate into the brownie batter before baking for an even richer taste.

• Dairy-Free: Replace the butter in both the brownies and frosting with dairy-free alternatives, and use non-dairy milk for the frosting.

Storage/Reheating

• Storage: Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week.

• Reheating: To reheat, warm the brownies in the microwave for 10-15 seconds or gently heat in the oven at 300°F (150°C) for 5-10 minutes.

FAQs

1. Can I make these brownies ahead of time?

Yes, you can prepare the brownies and frosting a day ahead. Just store them separately in airtight containers, and frost the brownies before serving.

2. Can I use instant coffee instead of espresso powder?

Yes, instant coffee can be used in place of espresso powder, although it will have a slightly different flavor profile.

3. Can I freeze these brownies?

Yes, these brownies freeze well. Just make sure to wrap them tightly in plastic wrap or aluminum foil and place them in a freezer bag. They can be frozen for up to 3 months.

4. Can I make the frosting without espresso powder?

Yes, you can make the frosting without the espresso powder if you prefer a non-coffee flavor. Simply omit it or replace it with a bit of cocoa powder for a chocolate frosting.

5. Why did my brownies come out too dry?

Make sure not to overbake the brownies. Check them at the 30-minute mark with a toothpick, and remove them from the oven when it comes out with a few moist crumbs, not dry.

6. Can I use dark chocolate chips instead of semi-sweet?

Yes, dark chocolate chips can be used for a richer, more intense chocolate flavor.

7. How can I make these brownies more fudgy?

To make the brownies extra fudgy, you can reduce the baking time slightly and use less flour. The brownies will be more dense and moist.

8. Can I add nuts to the brownie batter?

Yes, chopped walnuts or pecans would be a delicious addition to the batter. Just fold them in with the chocolate chips.

9. Can I use milk chocolate instead of semi-sweet chocolate chips?

Milk chocolate will give the brownies a sweeter taste, so feel free to substitute it if you prefer a less intense chocolate flavor.

10. Can I skip the frosting?

Yes, the mocha brownies are delicious on their own without the frosting. If you prefer, dust them with powdered sugar or cocoa powder for a simple finish.

Conclusion

These Mocha Brownies with Café Latte Frosting are the ultimate treat for anyone who loves the combination of chocolate and coffee. With their rich flavor and smooth frosting, they’re perfect for special occasions, gatherings, or a decadent dessert any time. Plus, they’re easy to make and can be customized to fit different dietary needs, so everyone can enjoy them. Get ready to indulge in a sweet, coffee-infused treat that’s sure to impress!