Name: Frosted Coffee Brownies Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 stick unsalted butter; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 teaspoons coffee extract or 1 tablespoon instant coffee; 1/3 cup unsweetened cocoa powder; 1/2 cup all purpose flour; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1 1/2 teaspoon instant coffee granules; 2-4 tablespoon heavy whipping cream; 1/3 cup unsalted butter; 2 cups powdered sugar

Jump to Recipe· 4.5 from 74 reviews

If you’re a coffee lover with a sweet tooth, you’re going to absolutely adore this Frosted Coffee Brownies Recipe. I’m sharing this because it combines rich, fudgy brownies with a creamy, coffee-infused frosting that takes your usual brownie game to the next level. When I first tried this, I was hooked — and I promise, once you give it a go, you’ll be reaching for seconds (or thirds!). So grab your baking gear and let’s dive into why this recipe stands out and how to make it perfectly every time.

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Why You’ll Love This Recipe

Rich Coffee Flavor: The coffee extract and instant granules infuse the brownies and frosting with a deep, irresistible mocha taste.
Fudgy Texture: These brownies are perfectly dense yet moist — no crumbly disappointments here.
Easy to Make: With simple ingredients and straightforward steps, you can whip this up anytime without stress.
Show-Stopping Frosting: The creamy coffee frosting adds a smooth finish that makes these brownies a crowd-pleaser.

A white plate holds five square dessert bars, each with two layers: a thick, dark brown base layer with a chewy texture and a smooth, light tan frosting layer on top with visible soft streaks. The plate sits on a folded white cloth with dark red stripes, placed on a white marbled surface. In the background, there are some scattered coffee beans and a white cup filled with dark coffee, partially visible at the top left. photo taken with an iphone --ar 2:3 --v 7 - Frosted Coffee Brownies, coffee brownies with frosting, chocolate coffee dessert, mocha brownies recipe, fudgy coffee brownies

Ingredients You’ll Need

This Frosted Coffee Brownies Recipe uses everyday ingredients, but the magic is in how they come together. I always recommend fresh butter and quality cocoa powder because they really elevate the flavor—don’t skimp there! Also, coffee extract really amps up the coffee flavor without being bitter.

Flat lay of a stick of unsalted butter, a small white ceramic bowl of granulated sugar, two large whole brown eggs with clean shells, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of dark instant coffee granules, a small white ceramic bowl of unsweetened cocoa powder, a small white ceramic bowl of all purpose flour, a small white ceramic bowl of fine salt, a small white ceramic bowl of baking powder, a small white ceramic bowl of powdered sugar, a small white ceramic bowl of heavy whipping cream all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 - Frosted Coffee Brownies, coffee brownies with frosting, chocolate coffee dessert, mocha brownies recipe, fudgy coffee brownies

Unsalted Butter: Melting it first helps create a smooth, moist brownie texture.
Granulated Sugar: Sweetens without overpowering the coffee notes.
Eggs: Bind everything together and add richness.
Vanilla Extract: A gentle background flavor that balances the coffee and chocolate.
Coffee Extract or Instant Coffee: Use coffee extract for a true coffee punch, or instant coffee for convenience.
Unsweetened Cocoa Powder: Look for Dutch-processed if you want extra smoothness.
All-Purpose Flour: Keeps the brownies tender but sturdy.
Salt: Enhances all the flavors — never skip.
Baking Powder: Adds just a hint of lift to keep brownies from being too dense.
Instant Coffee Granules (for frosting): This gives the frosting a concentrated coffee taste that pairs beautifully with the chocolate.
Heavy Whipping Cream: Helps achieve that creamy, spreadable frosting texture.
Powdered Sugar: Essential for a smooth, sweet frosting without graininess.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Frosted Coffee Brownies Recipe is—you can tweak it to match your mood or dietary needs. I’ve tried adding nuts for crunch, and even swapped out the coffee for espresso powder when I wanted a bolder hit.

Nutty Touch: Adding chopped walnuts or pecans gives a lovely texture contrast that my family goes crazy for.
Mocha Mint: Try swapping coffee extract for peppermint extract for a fresh twist that’s perfect around holidays.
Gluten-Free: Use a gluten-free all-purpose flour blend for a crowd-pleasing alternative without sacrificing taste.
Vegan Adaptation: Replace butter with coconut oil and eggs with flax eggs, then adjust baking time slightly. I haven’t perfected this one yet, but it’s a fun challenge!

How to Make Frosted Coffee Brownies Recipe

Step 1: Prep Your Pan and Preheat Oven

First things first, preheat your oven to 350°F (175°C). I find that lining your 8-inch baking dish with parchment paper and spraying it lightly with non-stick spray makes removing the brownies a breeze. It saves me from the frustration of brownies sticking to the edges every time.

Step 2: Melt Butter and Mix Wet Ingredients

Pop the butter into a microwave-safe bowl and melt it carefully—don’t let it brown. Then, in a large bowl, stir together the melted butter, sugar, eggs, and vanilla extract until everything is well combined. I like to use a whisk here to help everything blend smoothly and evenly.

Step 3: Combine Dry Ingredients and Mix

In a separate bowl, sift together the cocoa powder, all-purpose flour, salt, and baking powder. This step is key to avoid clumps and make sure your brownies have an even texture. Gradually mix these dry ingredients into your wet mixture, stirring until just combined — don’t overmix, or your brownies might turn out tough.

Step 4: Bake and Cool

Pour your brownie batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes. I usually check around 30 minutes by inserting a toothpick—it should come out with a few moist crumbs for that perfect fudgy center. Let the brownies cool completely before frosting; patience here makes all the difference!

Step 5: Whip Up That Coffee Frosting

Mix the instant coffee granules into the heavy cream until dissolved and set aside. In a large bowl, beat the butter until it’s light and fluffy—this usually takes a few minutes with an electric mixer. Next, slowly add powdered sugar, beating continuously to avoid lumps.

Start by adding 2 tablespoons of that coffee-infused cream, mixing well, then add extra cream one tablespoon at a time until your frosting reaches a smooth, spreadable consistency. This step lets you control thickness—my family loves it a tiny bit thicker, but feel free to make it what you like! Once ready, spread it generously over cooled brownies.

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Pro Tips for Making Frosted Coffee Brownies Recipe

Don’t Overbake: Brownies keep cooking even out of the oven, so it’s better to pull them out a touch early for that soft, fudgy bite I love.
Use Fresh Coffee Extract: I found that fresh coffee extract really boosts flavor without bitterness, a trick I learned after using too much instant coffee and getting a harsh taste.
Gradual Frosting Addition: Adding the coffee cream slowly to your frosting helped me avoid runny frosting and get the perfect spreadable texture every time.
Let Brownies Cool Completely: Spreading frosting on warm brownies melts it and makes a messy, uneven finish — I always wait and it’s worth the patience.

How to Serve Frosted Coffee Brownies Recipe

The image shows six square brownies stacked on a white plate, each with two layers: a thick, textured dark brown bottom layer and a smooth, light tan creamy top layer. The brownies have clean edges and the top layer has slight horizontal lines from spreading. The background features a white marbled texture, a white cup, and a fabric with red and white stripes. The photo taken with an iphone --ar 2:3 --v 7 - Frosted Coffee Brownies, coffee brownies with frosting, chocolate coffee dessert, mocha brownies recipe, fudgy coffee brownies

Garnishes

I’m a simple gal when it comes to garnishes—I usually sprinkle a little cocoa powder or finely chopped dark chocolate on top for a classy finish. Sometimes I toss on a few espresso beans for an extra coffee crunch that’s fun and looks great when serving guests.

Side Dishes

This brownie pairs perfectly with a scoop of vanilla ice cream or dollop of whipped cream, especially when you want an indulgent dessert. I also love serving it alongside freshly brewed coffee or a creamy latte—because, coffee brownies and coffee drinks? Pure bliss.

Creative Ways to Present

For holidays or special occasions, I like slicing these brownies into bite-sized squares, placing them on a tiered tray with some chocolate-covered espresso beans sprinkled around. Another fun idea I tried was drizzling a light caramel sauce over the frosting for an extra layer of flavor that really wowed my friends.

Make Ahead and Storage

Storing Leftovers

I keep leftover frosted brownies in an airtight container at room temperature if I plan to eat them within 2 days. The frosting stays silky and the brownies remain moist if you don’t refrigerate them. Just make sure to cover them loosely to prevent the frosting from drying out.

Freezing

Freezing these brownies works wonderfully if you want to stash some for later. I freeze them unfrosted in a single layer on parchment-lined baking sheets first, then wrap squares tightly in plastic wrap and foil. When ready to serve, thaw overnight in the fridge and frost fresh—they taste nearly as good as freshly made!

Reheating

For a warm treat, I like to reheat individual brownie portions in the microwave for about 10 seconds (without frosting). Then I add a dollop of frosting or a scoop of ice cream right after warming. This revives that freshly-baked feel without melting your frosting messily.

FAQs

Can I use regular brewed coffee instead of coffee extract?

You can, but it will add extra liquid to your batter which might throw off the texture. Coffee extract or instant coffee granules are concentrated and designed for baking, so they’re a better choice for keeping your brownies fudgy and balanced.
How do I know when my brownies are done?

Look for a toothpick inserted in the center to come out with a few moist crumbs—not completely clean. This means your brownies are baked but still delightfully fudgy inside. If the toothpick is wet with batter, cook for a few more minutes but watch closely.
Can I make the frosting dairy-free?

Yes! Swap the butter with a non-dairy alternative like vegan margarine and use coconut cream instead of heavy whipping cream. The texture might be slightly different, but it’s still delicious and coffee-forward.
Why is my frosting runny?

Usually, it means too much cream was added too quickly. Add cream slowly, mixing well between tablespoons, and stop when you get a thick, spreadable consistency. Also, make sure your butter is softened but not melted for the best results.
How long will these brownies keep fresh?

At room temperature in an airtight container, frosted brownies stay fresh up to 3 days. Refrigerating can stretch that to about a week, but the texture might become a bit firmer. I usually enjoy them within a couple days to get the best texture and flavor.

Final Thoughts

This Frosted Coffee Brownies Recipe holds a special place in my kitchen rotation because it’s both comforting and special enough to impress friends and family. Every time I bake it, I remember that first bite—rich chocolate with a warm coffee kick and that creamy frosting melting in your mouth. I hope you enjoy making this as much as I do and that it gives you that perfect pick-me-up treat you didn’t know you needed. Happy baking, friend!