Mocha Brownies with Latte Frosting

These mocha brownies are rich and fudgy with a delicious hint of coffee that coffee lovers will adore. Topped with silky cafe latte frosting, they provide a truly decadent treat that balances chocolate and coffee beautifully. You can also skip the frosting and fold in chocolate chips for a simpler twist that still packs plenty of flavor.

I remember making these brownies for a small gathering and everyone was surprised how well coffee complements the chocolate. Now they’re a requested dessert for every special occasion.

Ingredients

• Dark chocolate between fifty and seventy percent cocoa content finely chopped: provides the rich fudgy base
• Unsalted butter: ensures control over saltiness and adds creamy texture
• Instant coffee powder chosen with fine granules: key for that authentic mocha flavor
• Granulated sugar: balances bitterness with sweetness
• Vanilla extract: enhances aroma and rounds out flavor
• Large eggs: act as binder and add moisture
• Salt: intensifies chocolate and coffee notes
• All-purpose flour: spooned and leveled for structure without heaviness

For the cafe latte buttercream

• Instant coffee powder dissolved in boiling water: creates a smooth and intense coffee flavor
• Unsalted butter softened to room temperature: makes the frosting creamy without greasiness
• Powdered sugar: sifted for a light smooth finish
• Vanilla extract and salt: balance sweetness and highlight coffee
• Whipping cream: added if needed for perfect spreadable frosting texture

Step-by-Step Instructions

Sauté the Aromatics:

Preheat your oven to 350 degrees Fahrenheit and prepare an 8 by 8-inch pan by lining it with parchment paper allowing an overhang for easy removal. Alternatively, use aluminum foil and lightly grease it to prevent sticking.

Melt the Chocolate Mixture:

In a microwave-safe bowl, combine chopped dark chocolate, unsalted butter, and instant coffee powder. Microwave in 45-second increments on medium power, stirring in between to ensure everything melts evenly and avoids scorching. If preferred, melt this mixture using a double boiler set over low heat for gentle heating.

Combine the Wet Ingredients:

Allow the melted mixture to cool slightly to prevent cooking the eggs when added. Whisk in the granulated sugar followed by the whisked eggs and vanilla extract until the batter becomes smooth and glossy.

Incorporate Dry Ingredients:

Gently fold in flour and salt with care not to overmix. This step builds the structure while maintaining tenderness in the brownies.

Bake to Perfection:

Pour the batter evenly into your prepared pan and smooth the surface. Bake in the oven for approximately twenty-three to twenty-eight minutes until the top sets and a toothpick inserted comes out clean or with just a few moist crumbs attached. Let the brownies cool completely in the pan atop a wire rack before frosting.

Prepare the Cafe Latte Frosting:

Dissolve instant coffee powder in boiling water, whisking well to fully dissolve and then cool completely, placing in the fridge if needed to speed this up.

Beat the Butter and Sugar:

Using an electric mixer, beat softened butter for one minute until light and fluffy. Reduce speed and gradually add one cup of powdered sugar, vanilla extract, and salt blending until incorporated.

Add Coffee and Remaining Sugar:

Mix in the cooled coffee mixture carefully to avoid melting the butter. Gradually add the rest of the powdered sugar half a cup at a time, beating until the frosting reaches desired sweetness and consistency.

Adjust Texture:

If the frosting feels too stiff, add one tablespoon of whipping cream and beat until smooth and spreadable.

Frost and Slice:

Using the parchment paper overhang, lift the cooled brownies out of the pan. Spread the frosting evenly with a flat-edged knife. Slice cleanly with a sharp knife into twelve squares.

Save

One of my favorite touches is choosing finely ground instant coffee for the frosting to avoid any gritty texture. These brownies remind me of cozy coffee shop gatherings with friends where the warm mocha scent filled the room.

Storage Tips

Store your mocha brownies in an airtight container in the fridge to keep the frosting smooth and fresh for four days. If you want to bake ahead, freeze the unfrosted brownies tightly wrapped and thaw them overnight in the fridge before frosting. This helps maintain that perfect fudgy texture without drying out.

Ingredient Substitutions

If you don’t have instant coffee powder, instant espresso powder works beautifully and offers a slightly bolder coffee flavor. Adjust the quantity to two teaspoons in the batter and one to two teaspoons in the frosting for best results. Semi-sweet chocolate is an acceptable substitute for dark chocolate but will yield a sweeter brownie with less depth.

Serving Suggestions

Mocha brownies pair wonderfully with a simple scoop of vanilla ice cream or fresh whipped cream. You can also dust them lightly with cocoa powder or espresso powder before serving for an extra coffee kick. These treats shine with a hot cup of black coffee or a creamy café au lait to complement the mocha notes.

Pro Tips

Always let the melted chocolate mixture cool before adding eggs to avoid scrambling. I learned the hard way that folding the flour gently preserves moist texture. If the frosting is too soft after mixing add a little more powdered sugar and chill briefly before spreading.

Recipe FAQs

→ What chocolate works best in these brownies?

Choosing 50-70% dark chocolate provides the perfect balance of richness without excessive sweetness, enhancing the coffee flavor.

→ How can I make the frosting smoother?

Ensure the instant coffee is fully dissolved in boiling water and cooled before mixing with the buttercream to prevent melting and ensure a smooth texture.

→ Can I skip the frosting layer?

Yes, the base brownies are rich and flavorful on their own and can also be filled with chocolate chips for added texture.

→ What is the best way to store these brownies?

Store in an airtight container in the fridge for up to 4 days. Unfrosted brownies freeze well for up to 2 months if wrapped tightly.

→ Can instant espresso powder be used instead of coffee?

Instant espresso powder is a great substitute, using slightly more in the batter and frosting to maintain the coffee intensity.