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Mocha Brownies with Cafe Latte Frosting Recipe

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4 from 13 reviews

These Mocha Brownies with Cafe Latte Frosting combine rich dark chocolate and bold coffee flavors in a decadent dessert perfect for coffee and chocolate lovers alike. The fudgy brownies are infused with instant coffee powder, then topped with a smooth and creamy cafe latte frosting that balances sweetness with a subtle coffee kick. Ideal for serving at gatherings or as a special treat, these brownies offer a luscious texture and a sophisticated flavor profile in every bite.

Ingredients

Mocha Brownies

  • 5.5 oz dark chocolate (155 grams), finely chopped (60% – 75% cocoa)
  • 1/2 cup unsalted butter (112 grams)
  • 1 tablespoon instant coffee powder
  • 1 cup granulated sugar (200 grams)
  • 1 teaspoon vanilla bean paste
  • 2 large eggs, whisked
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour (84 grams), spooned & leveled

Cafe Latte Frosting

  • 1-2 teaspoons instant coffee powder
  • 1 tablespoon boiling water
  • 1/2 cup unsalted butter (112 grams), softened to room temperature
  • 1 1/2 – 2 cups powdered sugar (165-220 grams), sifted
  • 1/2 teaspoon vanilla bean paste
  • 1/4 teaspoon salt
  • 1 tablespoon whipping cream (optional, if needed)

Instructions

  1. Prepare the pan: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, or alternatively use aluminum foil and lightly grease it.
  2. Melt chocolate mixture: In a large microwave-safe bowl, combine the finely chopped dark chocolate, unsalted butter, and 1 tablespoon instant coffee powder. Heat in 45-second intervals on medium power, stirring between each until fully melted and smooth. Alternatively, melt them together in a double boiler over low heat. Allow the mixture to cool slightly.
  3. Mix wet ingredients: Whisk the sugar, whisked eggs, and vanilla bean paste into the slightly cooled chocolate mixture until well combined.
  4. Add dry ingredients: Gently fold in the flour and salt until just incorporated, taking care not to overmix.
  5. Bake the brownies: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 23-28 minutes, or until the top appears set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Cool the brownies: Remove from the oven and let the brownies cool completely in the pan on a wire rack before frosting.
  7. Prepare coffee for frosting: Dissolve 1-2 teaspoons instant coffee powder in 1 tablespoon boiling water, whisking well. Allow it to cool completely; refrigerate briefly to speed up cooling if needed.
  8. Beat the butter: Using a stand mixer or hand mixer, beat the softened butter for about 1 minute until creamy and smooth.
  9. Add powdered sugar and flavorings: Reduce mixer speed to low and beat in 1 cup of the powdered sugar, vanilla bean paste, and salt until combined.
  10. Add coffee mixture: Slowly beat in the cooled instant coffee dissolved in water, ensuring the mixture is not warm to prevent melting the butter.
  11. Finish the frosting: Gradually add the remaining powdered sugar about 1/2 cup at a time until desired sweetness and consistency are reached. If the frosting is too thick or dry, beat in 1 tablespoon of whipping cream.
  12. Frost the brownies: Use the parchment paper overhang to lift the cooled brownies from the pan and place on a cutting board. Spread the frosting evenly over the brownies with a flat-edge knife.
  13. Serve: Slice the frosted brownies with a sharp knife into 12 servings and enjoy.

Notes

  • Use high-quality dark chocolate for the best flavor and texture in the brownies.
  • If you do not have vanilla bean paste, high-quality vanilla extract can be used as a substitution.
  • Make sure the coffee mixture for frosting is completely cool before adding to prevent the butter from melting and the frosting from becoming runny.
  • Allow the brownies to cool fully before frosting to ensure a smooth, stable frosting layer.
  • The frosting consistency can be adjusted with the addition of whipping cream if necessary.
  • Store frosted brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

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