Name: Frosted Coffee Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1/2 cup brewed strong coffee; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/3 cup unsweetened cocoa powder; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 2 tablespoons butter, softened (for frosting); 1 cup powdered sugar (for frosting); 1 tablespoon brewed coffee (more if needed for consistency, for frosting); 1/4 teaspoon vanilla extract (for frosting)

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These rich and fudgy frosted coffee brownies are a dream combination of deep coffee flavor and decadent chocolate. I bake them when I want something that satisfies both my coffee craving and my sweet tooth in one bite. Topped with a smooth espresso frosting, these brownies deliver a bold yet balanced taste that keeps me reaching for just one more square.

Frosted Coffee Brownies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Brownies:

½ cup unsalted butter, melted

½ cup brewed strong coffee

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

⅓ cup unsweetened cocoa powder

½ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

For the Coffee Frosting:

2 tablespoons butter, softened

1 cup powdered sugar

1 tablespoon brewed coffee (more if needed for consistency)

¼ teaspoon vanilla extract

Directions

I preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan.

In a large bowl, I whisk together the melted butter, brewed coffee, and sugar until the mixture is smooth.

I add the eggs and vanilla extract and mix until well combined.

Then, I sift in the cocoa powder, flour, salt, and baking powder. I stir until everything is just combined, making sure there are no dry patches.

I pour the batter into the prepared pan and spread it out evenly.

I bake for 25–30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

Once done, I let the brownies cool completely before moving on to the frosting.

For the frosting, I beat the softened butter until creamy, then add the powdered sugar, brewed coffee, and vanilla extract. I keep beating until it’s smooth and spreadable, adding a little more coffee if needed.

I spread the frosting over the cooled brownies, slice them into squares, and serve.

Servings and timing

Servings: 9 brownies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories per serving: 285 kcal

Variations

When I want to change things up, I sometimes:

Add chocolate chips or chunks to the brownie batter for extra richness.

Mix in a teaspoon of instant espresso powder to the batter for an even bolder coffee flavor.

Use mocha or caramel flavored coffee for a twist.

Swap the frosting for a mocha ganache if I’m in the mood for something smoother and richer.

Sprinkle a pinch of flaky sea salt on top of the frosting to balance the sweetness.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If I’m making them ahead or want to freeze leftovers, I wrap individual squares in plastic wrap and place them in a freezer-safe bag. They freeze well for up to 2 months. I let them thaw at room temperature and enjoy them as is, or microwave for a few seconds for a warm, gooey bite.

FAQs

What type of coffee works best for this recipe?

I always use a strong brewed coffee or even espresso for the richest flavor. The stronger the brew, the more pronounced the coffee taste will be in both the brownie and the frosting.

Can I use instant coffee instead of brewed?

Yes, I sometimes dissolve instant coffee granules in hot water to create a strong coffee if I don’t have brewed coffee on hand. It works just as well.

Do I need to refrigerate frosted brownies?

Not necessarily. I keep them at room temperature for a few days, but if I want them to last longer or if my kitchen is warm, I refrigerate them to keep the frosting firm.

Can I make these brownies without the frosting?

Absolutely. I’ve had them both ways. The brownies are rich and delicious on their own, but the frosting does take them to another level.

How do I know when the brownies are done?

I check by inserting a toothpick into the center—if it comes out with a few moist crumbs but no wet batter, they’re ready. I try not to overbake to keep them fudgy.

Conclusion

These frosted coffee brownies are one of my favorite desserts to make when I want something bold, rich, and satisfying. Whether I’m baking them for a weekend treat or to share with coffee-loving friends, they never disappoint. The balance of chocolate and espresso in every bite keeps me coming back, and I know they’ll become a staple in your baking routine too.

Recipe:

Frosted Coffee Brownies

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Author: Cheryl
Total Time: 40 minutes
Yield: 9 brownies
Diet: Vegetarian

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Description

These rich and fudgy frosted coffee brownies combine deep coffee flavor with decadent chocolate, topped with a smooth espresso frosting for a bold yet balanced dessert.

Instructions

Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan.
In a large bowl, whisk together the melted butter, brewed coffee, and sugar until smooth.
Add the eggs and vanilla extract, and mix until well combined.
Sift in the cocoa powder, flour, salt, and baking powder. Stir until just combined, with no dry patches.
Pour the batter into the prepared pan and spread evenly.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Let the brownies cool completely before frosting.
For the frosting, beat the softened butter until creamy. Add powdered sugar, brewed coffee, and vanilla extract. Beat until smooth and spreadable, adding more coffee if needed.
Spread the frosting over the cooled brownies, slice into squares, and serve.