Frosted Coffee Brownies Treat

Frosted Coffee Brownies are a dream dessert for anyone who loves both rich chocolate and a kick of coffee flavor. These homemade brownies come topped with a creamy cloud of coffee frosting for that extra layer of indulgence. After making these for a bake sale and seeing them disappear first, I always keep this recipe handy when I want to wow guests or treat myself after a long day.

I first baked these for a book club meeting thinking they might only appeal to coffee lovers but everyone was hooked after their first bite and asked for the recipe

Ingredients

• Unsalted butter: brings a rich melt-in-your-mouth texture so use high-quality butter for best flavor
• Granulated sugar: adds sweetness and helps create the glossy top crave-worthy for brownies
• Eggs: bind the ingredients and give the brownies structure always go for fresh large eggs
• Vanilla extract: enhances and balances both the chocolate and coffee flavors pure vanilla makes a difference
• Coffee extract or instant coffee: infuses a deep and complex coffee taste in both brownie and frosting choose a good brand or favorite roast for best aroma
• Unsweetened cocoa powder: delivers robust chocolate without the sweetness opt for Dutch process if you can for deepest color and flavor
• All purpose flour: adds body keep it fresh for the perfect dense yet tender crumb
• Salt: sharpens all the flavors a little goes a long way to round everything out
• Baking powder: gives a subtle lift so the brownies are not too dense check your baking powder is fresh
• For the Frosting
• Instant coffee granules: dissolve perfectly into the cream buy a variety with a smooth flavor
• Heavy whipping cream: creates the creamy texture but can be swapped for milk if needed
• Unsalted butter: acts as the backbone of the frosting richness again quality counts
• Powdered sugar: sweetens and thickens for a fluffy spread give it a quick sift for the smoothest finish

Step-by-Step Instructions

Prepare the Pan:

Preheat your oven to 350 degrees and get your 8 inch baking dish ready by lining it with parchment paper and spraying with non stick spray This ensures the brownies come out easily and do not stick

Melt the Butter:

In a microwave safe bowl melt the stick of butter until fully dissolved but not bubbling hot Let it cool slightly before using

Mix Wet Ingredients:

Combine the melted butter with granulated sugar eggs and vanilla extract in a large mixing bowl Stir until the mixture turns smooth and slightly lighter in color

Combine Dry Ingredients:

In a separate bowl whisk together the flour cocoa powder salt and baking powder Make sure there are no lumps for the best brownie crumb

Bring It All Together:

Pour the dry mixture into the wet ingredients stirring gently just until combined Do not overmix as you want fudgy brownies

Bake:

Spread the batter evenly in your prepared pan and bake for 30 to 35 minutes Check around minute 30 with a toothpick for moist crumbs for the perfect texture

Cool Completely:

Let the brownies cool fully in the pan before frosting Otherwise the frosting will melt and slide off

Prepare the Frosting:

Stir the instant coffee granules into the heavy cream until dissolved In a large bowl beat the unsalted butter with a hand mixer until light and fluffy Slowly add the powdered sugar and keep beating until creamy

Frost the Brownies:

Add a couple spoonfuls of coffee cream to the butter mixture blending until smooth Keep adding until your frosting is thick yet easily spreadable

Slice and Serve:

Frost the cooled brownies in an even layer Cut into squares using a clean damp knife for sharp edges Serve and enjoy

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Coffee extract was always my chef moms secret to extra rich brownies It brings such warmth and depth that every bite reminds me of our cozy Sunday baking sessions in her kitchen with the smell of coffee drifting in from her mug on the counter

Storage Tips

Store brownies in an airtight container at room temperature for up to four days If you want them to last longer refrigerate them for a week or freeze slices wrapped tightly for up to three months Let frozen brownies thaw at room temperature before serving for the best texture

Ingredient Substitutions

For dairy free brownies use plant based butter and non dairy cream for the frosting If you are out of coffee extract double up on the instant coffee for a strong flavor or add a spoonful of espresso powder instead You can even use coconut sugar or a mix of white and brown sugar for extra flavor

Serving Suggestions

These are amazing on their own but for a special treat serve with a dollop of whipped cream or a scoop of vanilla ice cream I sometimes dust the top with a little cocoa powder or chopped chocolate for a pretty finish Turn them into brownie sundaes or pack slices in lunch boxes for a midday pick me up

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Cultural Touch

Coffee and chocolate are a classic American pairing but in our family this recipe celebrates our Sunday mornings when everyone lingered at the table a little longer One bite brings back memories of laughter and second helpings

Frequently Asked Questions

→ What makes these brownies extra moist?

The combination of melted butter and the right balance of sugar and eggs creates a soft, fudgy texture.

→ Can I substitute instant coffee for coffee extract?

Yes, both instant coffee and coffee extract add rich coffee flavor. Adjust quantity to achieve desired strength.

→ How do I achieve a creamy coffee frosting?

Whip softened butter with powdered sugar and gradually add cream mixed with instant coffee until the texture is smooth and spreadable.

→ How should I store leftover brownies?

Keep them in an airtight container at room temperature for up to three days, or refrigerate for up to a week.

→ Can I freeze these brownies?

Absolutely. Freeze individually wrapped brownies for up to three months. Thaw before serving for best texture.

→ What pan size works best?

An 8-inch baking dish helps create thick slices with chewy centers and crisp edges.