My husband drinks coffee like it's his job. Three cups before noon every day. So when I found a brownie recipe with real coffee in it, I figured he'd either love it or think I wrecked good brownies. Made them on a Sunday. He ate one, then another, then came back ten minutes later for a third. Didn't say a word, just kept grabbing more. By Monday morning half the pan was gone. Now he bugs me to make these frosted coffee brownies twice a month minimum. They're fudgy, chocolatey, taste like mocha, and have coffee frosting on top that makes them look fancy when really they're super easy.
Why You'll Love These Frosted Coffee Brownies
These aren't those cakey Frosted Coffee Brownies that are basically chocolate cake in squares. These are fudgy. Dense. The kind where you need milk because they're so rich. The coffee doesn't make them taste like you're eating a latte. It just makes the chocolate taste better. Hard to explain but coffee does something to chocolate that makes it deeper. My mom doesn't even like coffee and she ate three of these without knowing coffee was in them. The frosting is what makes people nuts though. Coffee buttercream but not crazy sweet like most frosting. Has real brewed coffee in it so it tastes like actual coffee not fake flavor.
Takes about an hour total with baking time. Mix brownies, bake them, make frosting while they cool, spread it on. Liam can't help much because of hot oven and the mixer but he's happy licking the bowl. These work for bake sales, potlucks, or just random Tuesday when you want something good. The Frosted Coffee Brownies are great plain but frosting turns them into something you'd pay $5 for at a coffee shop. My husband ate four in one sitting and I had to hide the rest or he would've finished the whole pan by bedtime.
Jump to:
- Why You'll Love These Frosted Coffee Brownies
- Ingredients For Frosted Coffee Brownies
- How To Make Frosted Coffee Brownies
- Equipment For Frosted Coffee Brownies
- Tasty Twists on Frosted Coffee Brownies
- Storing Your Frosted Coffee Brownies
- Substitutions
- Top Tip
- FAQ
- Time to Bake Some Coffee Shop Brownies at Home!
- Related
- Pairing
- Frosted Coffee Brownies
Ingredients For Frosted Coffee Brownies
For the Coffee Brownies:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup brewed coffee, cooled (strong coffee works best)
- 2 teaspoons vanilla extract
- 1 tablespoon instant coffee or espresso powder
For the Coffee Buttercream Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons brewed coffee, cooled
- 1 teaspoon vanilla extract
- 2 teaspoons instant coffee or espresso powder
- Pinch of salt
Optional Toppings:
- Chocolate shavings
- Chocolate covered espresso beans
- Extra cocoa powder dusted on top
How To Make Frosted Coffee Brownies
Prep and Mix Brownie Batter
- Preheat oven to 350°F and line 9x13 inch pan with parchment paper, leave overhang on sides
- Whisk melted butter and sugar together in large bowl until combined and slightly fluffy
- Add eggs one at a time, whisking after each one until smooth
- Stir in cooled brewed coffee, vanilla extract, and instant coffee powder until mixed
Add Dry Ingredients
- In separate bowl, whisk together flour, cocoa powder, and salt
- Pour dry ingredients into wet ingredients and stir just until no flour streaks remain
- Don't overmix or brownies get tough, some small lumps are fine
- Batter will be thick and glossy, smells like chocolate coffee heaven
Bake the Brownies
- Pour batter into prepared pan and spread evenly with spatula into corners
- Bake 28-32 minutes until toothpick inserted in center comes out with few moist crumbs
- Don't overbake or they get dry, edges should look set but center still slightly soft
- Cool completely in pan on wire rack before frosting, takes about an hour
Make Coffee Buttercream
- Beat softened butter in bowl with hand mixer on medium speed 2-3 minutes until fluffy
- Add powdered sugar one cup at a time, beating on low between additions
- Mix in brewed coffee, vanilla, instant coffee powder, and salt until smooth and creamy
- Beat on high 1-2 minutes until light and fluffy, add more coffee if too thick
Frost and Serve
- Spread frosting evenly over cooled Frosted Coffee Brownies using offset spatula or butter knife
- Smooth top or make swirls with back of spoon for texture
- Top with chocolate shavings or espresso beans if you want to look fancy
- Cut into squares using sharp knife, wipe blade between cuts for clean edges
Equipment For Frosted Coffee Brownies
- 9x13 inch baking pan
- Parchment paper
- Large mixing bowl
- Medium bowl
- Whisk
- Hand mixer or stand mixer
- Offset spatula or butter knife
Tasty Twists on Frosted Coffee Brownies
Mocha Brownies with Instant Coffee:
- Skip brewed coffee and use 3 tablespoons instant coffee dissolved in ½ cup hot water
- Creates stronger coffee punch without brewing a whole pot
- Results in more intense mocha flavor throughout brownies
- This is my lazy version when I don't want to make coffee
Cappuccino Frosted Brownies:
- Add 2 tablespoons heavy cream to frosting and reduce coffee to 2 tablespoons
- Creates creamier, lighter frosting that tastes like cappuccino foam
- Results in sweeter, milder coffee flavor that's less intense
- My mom likes this version better because it's not as strong
Coffee Walnut Brownies:
- Fold 1 cup chopped walnuts into batter before baking
- Creates crunchy texture contrast with fudgy brownies
- Results in more traditional brownie with nutty flavor and coffee kick
- Toast walnuts first for even better taste
Double Chocolate Mocha:
- Add 1 cup dark chocolate chips to batter before pouring in pan
- Creates pockets of melted chocolate throughout Frosted Coffee Brownies
- Results in extra rich, super chocolatey mocha brownies
- Liam requests these even though he doesn't drink coffee
Espresso Brownies with Ganache:
- Skip buttercream and top with chocolate ganache made with espresso instead
- Creates glossy, rich topping that's less sweet than frosting
- Results in more sophisticated dessert for coffee snobs
- This is the fancy version I make for dinner parties
Coffee Cream Brownies:
- Replace buttercream with whipped cream folded with instant coffee and powdered sugar
- Creates lighter, fluffier topping that's less heavy than frosting
- Results in dessert that feels less rich and more summery
- Keep these refrigerated since whipped cream doesn't sit out well
Peanut Butter Coffee Swirl:
- Swirl ½ cup peanut butter into brownie batter before baking
- Creates ribbons of peanut butter running through coffee chocolate
- Results in flavor combo like peanut butter cup meets mocha
- My husband's favorite version hands down
Mint Mocha Brownies:
- Add 1 teaspoon peppermint extract to brownie batter
- Creates mint coffee chocolate flavor like those fancy coffee drinks
- Results in brownies that taste like thin mints with coffee
- Makes your kitchen smell like Christmas even in July
Storing Your Frosted Coffee Brownies
Best Fresh
Serve within 2-3 days of making for best fudgy texture and fresh frosting. Brownies stay moist and frosting stays creamy. After that they're still good just not as perfect.
Short-Term Storage
- Cover pan tightly with foil or plastic wrap and keep at room temperature 3 days
- Refrigerate in airtight container up to 1 week, frosting firms up but brownies stay soft
- Let cold brownies sit at room temp 15-20 minutes before eating for better taste
- Stack brownies with parchment between layers so frosting doesn't stick together
Make-Ahead Strategy
- Bake brownies day before and keep wrapped at room temp, frost day of serving
- Make frosting 2 days ahead and refrigerate in covered bowl, re-whip before spreading
- Frost brownies morning of party and leave covered on counter until ready to serve
- Don't frost and leave overnight, frosting can make brownies soggy on top
Freezer Storage
- Freeze unfrosted brownies wrapped tight in plastic then foil up to 3 months
- Thaw on counter 2-3 hours still wrapped, frost after thawing for freshest taste
- Freeze frosted brownies individually wrapped if needed, texture changes slightly
- Best to freeze plain and add fresh frosting when you're ready to eat them
Leftover Tips
- Keep in sealed container at room temp if eating within 3 days
- After 3 days move to fridge or brownies get stale and frosting gets crusty
- Warm individual brownies in microwave 10 seconds to soften if they've been refrigerated
- Brownies without frosting last longer, add frosting to pieces as you eat them
Substitutions
Coffee Options:
- Brewed coffee → Instant coffee dissolved in hot water (2 tablespoons instant in ½ cup water)
- Regular coffee → Cold brew coffee (stronger flavor, less bitter)
- Coffee → Hot water if you hate coffee (loses mocha flavor but still chocolate brownies)
Cocoa Powder Swaps:
- Regular cocoa → Dutch-process cocoa (darker, richer chocolate flavor)
- Unsweetened cocoa → Mix of cocoa and melted dark chocolate (more intense)
- Plain cocoa → Add ½ cup mini chocolate chips folded in for extra chocolate
Butter Alternatives:
- Unsalted butter → Salted butter (skip the added salt in recipe)
- Regular butter → Coconut oil (dairy-free but slight coconut taste)
- All butter → Half butter, half vegetable oil (more moist texture)
Sugar Changes:
- Granulated sugar → Half white, half brown sugar (deeper molasses flavor)
- Regular sugar → Coconut sugar (darker brownies, caramel notes)
- White sugar → Reduce to 1¾ cups for less sweet brownies
Frosting Variations:
- Coffee buttercream → Cappuccino frosted brownies using half coffee, half milk
- Regular frosting → Mocha frosting adding melted chocolate to buttercream
- Buttercream → Coffee cream cheese frosting (use 4 oz cream cheese, ¼ cup butter)
Flour Options:
- All-purpose flour → Gluten-free 1-to-1 flour (texture slightly different)
- White flour → Almond flour (use 1¼ cups, denser brownies)
- Regular flour → Add ½ cup chopped walnuts for coffee walnut brownies
Egg Substitutes:
- Regular eggs → Flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg)
- Chicken eggs → Applesauce (¼ cup per egg, sweeter and cake-like)
- Eggs → Commercial egg replacer following package directions
Instant Coffee Swaps:
- Espresso powder → Instant coffee granules (same amount, slightly weaker)
- Instant coffee → Skip it and just use brewed coffee (less intense coffee punch)
- Coffee powder → Finely ground coffee beans (use half the amount, can be gritty)
Top Tip
- Don't overbake these. Pull them when they still look a little underdone in the middle. Toothpick should have wet crumbs on it, not be clean. First batch I baked them till the toothpick was spotless and they were dry and boring. Nobody wants that. Now I pull them at 28 minutes, check the middle, only add time if they're actually raw. Those extra minutes of sitting in the hot pan finish cooking them. Frosted Coffee Brownies should look kinda underbaked when they come out.
- Use real coffee not water. Some recipes say you can skip coffee and use water. Don't do that. Coffee makes chocolate taste way better. You won't taste it and go "oh there's coffee in here" but everything just tastes richer. Even my mom who doesn't drink coffee couldn't tell and she asked what made them so good.
- Wait till they're totally cold before frosting. I'm not patient. I've tried frosting warm Frosted Coffee Brownies. Frosting melts and slides off into a buttery mess. Wait the whole hour. Set a timer. Leave the kitchen. Do laundry or whatever. Warm brownies plus cold frosting is a disaster. The butter just melts on contact.
FAQ
What does putting coffee in brownies do?
Makes chocolate taste more chocolate. Sounds weird but it's true. Coffee brings out chocolate flavor without making stuff taste like coffee. You won't bite these and think "I'm eating coffee" unless you already know. Coffee just makes everything richer. My mom ate three before I told her and she was shocked there was coffee in them. Even people who hate coffee like these because they just taste like really good Frosted Coffee Brownies.
Can you add coffee to boxed brownie mix?
Yeah. Swap the water in the box directions for strong coffee. Same amount just use coffee instead. Makes box brownies taste way better and less fake. I do this when I'm lazy and don't want to measure everything. Throw a tablespoon of instant coffee into the dry mix too if you want more kick. Box Frosted Coffee Brownies are never as good as scratch but coffee helps.
How to add coffee flavour to Frosted Coffee Brownies?
Three ways. Use brewed coffee in the batter instead of water. Mix instant coffee into the dry stuff. Or do both like this recipe. Instant coffee gives more coffee taste, brewed makes chocolate better without tasting like coffee. I use both because why pick one. Just make sure coffee is cooled down first or you'll cook your eggs and get scrambled egg Frosted Coffee Brownies. Nasty.
How to make Frosted Coffee Brownies?
Mix melted butter, sugar, eggs, then add cooled coffee and vanilla. Stir in flour, cocoa, salt, instant coffee. Bake at 350°F about 30 minutes till middle's barely set. Let cool then slap on Frosted Coffee Brownies made from butter, powdered sugar, more coffee. That's it. Whole recipe's up there with amounts. They're fudgy, taste like mocha, frosting makes them look fancy when they cost nothing to make.
Time to Bake Some Coffee Shop Brownies at Home!
You've got everything you need to make these frosted coffee brownies that taste like they came from some fancy coffee place. This Frosted Coffee Brownies proves you don't need skills or a ton of cash to make something people go nuts over. The fudgy chocolate with coffee in it and creamy coffee frosting tastes like you worked way harder than you did. Make them for your next party and watch coffee people freak out.
Want more desserts that look tough but aren't? Try our The Best Forgotten Cookies Recipe that are crunchy sweet clouds you'll demolish fast. Our Easy Strawberry Shortcake Sushi Roll Recipe looks photo-ready but takes no time. Or make our Easy Pecan Pie Cupcakes that give you sticky pecan pie without pie crust hassle. Each one makes people think you're a baking pro when you just followed directions.
Subscribe to Easy Savory! Stay inspired in the kitchen! Get the latest recipes, tips, and updates from Easy Savory delivered straight to your inbox. Subscribe We use your personal data for interest-based advertising, as outlined in our Privacy Notice.
Share your Frosted Coffee Brownies with us! We love seeing what you made and hearing if coffee people ate the whole pan.
⭐⭐⭐⭐⭐ Rate this Frosted Coffee Brownies recipe and join our cooking crew!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Frosted Coffee Brownies
Frosted Coffee Brownies
Ingredients
Equipment
Method
- Preheat oven to 350°F (177°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- Whisk melted butter and sugar until smooth. Add eggs one at a time, then stir in cooled brewed coffee, vanilla, and instant coffee powder. In a separate bowl, whisk flour, cocoa powder, and salt. Fold dry ingredients into wet mixture until just combined.
- Pour batter into the prepared pan and spread evenly. Bake for 28-32 minutes, until a toothpick inserted in the center comes out with moist crumbs. Do not overbake. Let cool completely in the pan on a wire rack.
- Beat softened butter until fluffy. Gradually add powdered sugar, then mix in brewed coffee, vanilla, instant coffee powder, and salt. Beat until light and creamy.
- Spread frosting evenly over cooled brownies. Add chocolate shavings or espresso beans if desired. Slice into squares and serve.
Leave a Reply