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Frosted Coffee Brownies

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These frosted coffee brownies are rich, chewy, and infused with real coffee for a mocha-like depth, topped with a creamy coffee frosting. Perfect for any occasion, they’re easy to make and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup (60ml) strong brewed coffee, cooled
  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup (85g) chocolate chips (optional)
  • For the Coffee Frosting:
  • 1/4 cup (55g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 2 tablespoons (30ml) strong brewed coffee, cooled
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the sides. Preheat oven to 350°F (175°C).
  2. In a large microwave-safe bowl, melt 1/2 cup unsalted butter. Let cool for 2-3 minutes.
  3. Whisk in 1 cup granulated sugar and 1/4 cup brown sugar. Add 2 large eggs and 2 teaspoons vanilla extract. Whisk until smooth and slightly lighter in color, about 1-2 minutes.
  4. Pour in 1/4 cup strong brewed coffee (cooled) and whisk until fully combined.
  5. Sift in 3/4 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1/2 teaspoon salt. Fold together gently with a spatula until just combined.
  6. Fold in 1/2 cup chocolate chips, if using.
  7. Spread batter evenly in the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Set the pan on a wire rack and let brownies cool completely before frosting—about 1 hour.
  9. For the frosting: In a medium bowl, beat 1/4 cup softened butter until creamy. Gradually add 1 1/2 cups powdered sugar, 2 tablespoons cooled brewed coffee, 1/2 teaspoon vanilla, and a pinch of salt. Beat until smooth and fluffy—about 2 minutes.
  10. Spread frosting evenly over cooled brownies. Lift brownies out of the pan using parchment handles, and slice into 16 bars.

Notes

For gluten-free brownies, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and dairy-free chocolate chips. Let brownies cool completely before frosting for best results. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Brownies freeze well for up to 2 months.

Nutrition

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Find it online: https://magnetmeal.com/frosted-coffee-brownies-recipe-easy-best-ever-dessert-bars/