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Mocha Brownies with Café Latte Frosting

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Mocha Brownies with Café Latte Frosting are a perfect fusion of rich chocolate and aromatic coffee, creating an irresistible treat for chocolate and coffee lovers. Fudgy brownies are topped with a smooth, coffee-infused frosting, making each bite decadent and indulgent.

Ingredients

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

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

Optional Topping:
Chocolate shavings or cocoa powder for dusting

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper or lightly grease it.
  2. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
  3. Add eggs and vanilla extract, mixing until light and glossy.
  4. Whisk in cocoa powder and espresso powder until fully combined.
  5. Fold in flour, salt, and chocolate chips until just mixed—do not overmix.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 30–35 minutes, or until a toothpick inserted near the center comes out with moist crumbs.
  8. Allow the brownies to cool completely in the pan before frosting.
  9. In a separate bowl, dissolve the instant coffee or espresso powder in the cream (or milk).
  10. Beat the softened butter until creamy, then add the coffee-cream mixture and beat until smooth.
  11. Gradually add powdered sugar and vanilla, beating until fluffy and spreadable.
  12. Spread the frosting evenly over the cooled brownies.
  13. Optionally, sprinkle with chocolate shavings or cocoa powder.
  14. Cut into squares and serve.

Notes

  • For a vegan version, substitute the butter with vegan butter and the eggs with a flaxseed egg substitute. Use non-dairy milk for the frosting.
  • For gluten-free brownies, swap the all-purpose flour for a gluten-free flour blend.
  • For extra chocolate flavor, add more chocolate chips or swirl in some melted chocolate into the brownie batter.
  • For dairy-free brownies, replace the butter with dairy-free alternatives and use non-dairy milk for the frosting.
  • These brownies can be stored in an airtight container for up to 4 days at room temperature or refrigerated for up to a week.
  • If you prefer a non-coffee frosting, omit the espresso powder and use cocoa powder instead.

Nutrition

Find it online: https://recipesbyjanet.com/mocha-brownies-with-cafe-latte-frosting/