Introduction

These Coffee Brownies combine rich chocolate with a bold espresso kick, creating a decadent treat perfect for coffee lovers. Moist and fudgy with a creamy coffee frosting topped by a glossy chocolate layer, they’re sure to satisfy any sweet tooth.

The image shows a stack of three layered square dessert bars on a white plate with a doily and brown paper beneath them, resting on a blue patterned cloth over a white marbled surface. Each bar has four layers: a thick dark, moist chocolate base; a lighter creamy peanut butter layer above it; a thin, glossy dark chocolate layer next; and topped with a smooth, thick dark chocolate ganache with subtle ridges on the top. In the background, part of another plate with similar bars and a white coffee cup are slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, melted
1/4 cup dark cocoa powder
1 cup granulated sugar
2 tablespoons instant espresso powder
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/4 teaspoon baking powder
3/4 cup all purpose flour
3 tablespoons heavy whipping cream (for frosting)
1 1/2 teaspoons instant coffee granules
1/4 cup unsalted butter, softened (for frosting)
1/8 teaspoon salt (for frosting)
1 3/4 cups powdered sugar
1/2 cup dark chocolate chips
2 tablespoons heavy whipping cream (for chocolate topping)

Instructions

Step 1: Preheat the oven to 350 degrees F. Line an 8×8-inch pan with foil and spray with nonstick baking spray.
Step 2: Whisk together the melted butter and cocoa powder until smooth.
Step 3: Beat the sugar, eggs, espresso powder, and vanilla extract until light and fluffy. Add the chocolate butter mixture and mix again to combine.
Step 4: In a separate bowl, stir together the salt, baking powder, and flour. Gradually fold this into the wet ingredients until just combined.
Step 5: Spread the batter evenly into the prepared pan. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out slightly sticky. Remove from oven and cool completely.
Step 6: Stir together the heavy cream and instant coffee granules to dissolve.
Step 7: Beat the softened butter and salt until creamy. Slowly add the powdered sugar and coffee cream mixture while continuing to beat.
Step 8: Once combined, beat on high for 1 minute until the frosting is light and fluffy. Spread evenly over the cooled brownies.
Step 9: Place the chocolate chips and heavy cream in a microwave-safe bowl. Heat for 30 seconds, then stir until smooth. If needed, heat for an additional 15 seconds and stir again.
Step 10: Spread the melted chocolate over the coffee frosting. Let it set before cutting the brownies into 16 squares.

Tips & Variations

Use good quality cocoa powder and espresso for the best flavor.
For a stronger coffee flavor, add an extra teaspoon of instant espresso powder to the batter.
Try swapping dark chocolate chips for milk chocolate or semi-sweet to adjust sweetness.
Chill the brownies before frosting if you want easier spreading and a firmer texture.

Storage

Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat slightly before serving if you prefer a softer texture. These brownies also freeze well; thaw overnight in the fridge and bring to room temperature before frosting if frozen unfrosted.

How to Serve

The image shows a stack of three layered dessert squares placed on a white plate with a round paper doily underneath. Each square has three layers: the bottom layer is a dense, dark brown chocolate brownie, the middle layer is a thick, smooth, light tan peanut butter cream, and the top layer is a shiny, dark chocolate ganache with subtle ridges. The layers are even and neat, with the peanut butter layer slightly thicker than the chocolate ganache topping. The stack stands against a white marbled surface with a blurred white cup and some chocolate pieces in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brewed coffee instead of instant espresso powder?

Instant espresso powder gives a concentrated coffee flavor without adding liquid, which is better for texture. You can substitute with strong brewed coffee but reduce other liquids slightly to keep the batter consistent.

How do I know when the brownies are done baking?

A toothpick inserted in the center should come out with a few moist crumbs or slightly sticky. Avoid overbaking to keep the brownies fudgy and moist rather than cakey.