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Coffee Brownies Recipe Easy Budget-Friendly Dessert

Frosted Coffee Brownies

These Frosted Coffee Brownies combine rich chocolate flavor with a hint of coffee for a decadent treat. Topped with a creamy coffee frosting, they’re the perfect dessert for coffee and chocolate lovers alike!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 brownies
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 0.5 cup All-purpose flour
  • 2 Large eggs
  • 0.33 cup Unsweetened cocoa powder
  • 1 teaspoon Vanilla extract
  • 1 stick Unsalted butter
  • 2 teaspoons Coffee extract or instant coffee
  • 1 cup Granulated sugar
  • 0.25 teaspoon Baking powder
  • 0.25 teaspoon Salt
  • 2 tablespoons Heavy whipping cream
  • 1.5 teaspoons Instant coffee granules
  • 2 cups Powdered sugar
  • 0.33 cup Unsalted butter (for frosting)

Method
 

  1. Preheat and prepare: Preheat oven to 350°F (175°C). Line an 8-inch baking dish with parchment paper and lightly coat with non-stick spray.
  2. Make the brownie batter: Melt butter in a microwave-safe bowl. Transfer to a large mixing bowl and stir in sugar, eggs, and vanilla until well combined.
  3. Add cocoa powder, flour, salt, and baking powder. Stir until smooth and fully combined. Mix in the coffee extract or dissolved instant coffee.
  4. Bake the brownies: Spread batter evenly in the pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
  5. Prepare the frosting: Dissolve instant coffee granules in 2 tablespoons of heavy cream and set aside. In a separate bowl, beat butter until fluffy, then gradually mix in powdered sugar. Slowly add the coffee cream, 1 tablespoon at a time, until desired consistency is reached.
  6. Assemble: Spread frosting evenly over cooled brownies. Slice and serve.

Notes

For a stronger coffee flavor, increase the instant coffee in both the batter and frosting. Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.