Mocha Brownies Cafe Latte Frosting (Printable Version)

Fudgy mocha brownies enhanced by creamy cafe latte frosting for a decadent coffee-flavored indulgence.

# Everything You’ll Need:

→ Mocha Brownies

01 - 5.5 oz dark chocolate (60%-75% cocoa), finely chopped
02 - 1/2 cup unsalted butter
03 - 1 tablespoon instant coffee powder
04 - 1 cup granulated sugar
05 - 1 teaspoon vanilla extract
06 - 2 large eggs, whisked
07 - 1/4 teaspoon salt
08 - 3/4 cup all-purpose flour, spooned and leveled

→ Cafe Latte Buttercream

09 - 1-2 teaspoons instant coffee powder
10 - 1 tablespoon boiling water
11 - 1/2 cup unsalted butter, softened to room temperature
12 - 1 1/2 to 2 cups powdered sugar, sifted
13 - 1/2 teaspoon vanilla extract
14 - 1/4 teaspoon salt
15 - 1 tablespoon whipping cream (optional)

# Steps to Cook:

01 - Preheat oven to 350°F. Line an 8x8 inch pan with parchment paper, leaving an overhang or grease foil if used.
02 - In a microwave-safe bowl, combine chopped chocolate, butter, and instant coffee. Microwave in 45-second intervals on medium power, stirring until smooth, or melt over a double boiler.
03 - Allow chocolate mixture to cool slightly. Whisk in sugar, eggs, and vanilla extract until fully incorporated.
04 - Gently fold in flour and salt until just combined.
05 - Pour batter into prepared pan and smooth surface. Bake 23 to 28 minutes until top is set and toothpick inserted near center comes out clean or with moist crumbs.
06 - Cool brownies completely in the pan on a wire rack before frosting.
07 - Dissolve instant coffee powder in boiling water using a fork. Chill until fully cooled.
08 - Beat softened butter with mixer for 1 minute until fluffy. Add 1 cup sifted powdered sugar, vanilla, and salt on low speed until combined.
09 - Beat in cooled coffee mixture carefully to avoid melting butter.
10 - Gradually add remaining powdered sugar in 1/2 cup increments, beating until desired sweetness and texture. Add whipping cream if frosting is too stiff.
11 - Remove cooled brownies from pan using parchment overhang. Spread frosting evenly using a flat-edge knife. Slice with a sharp knife to serve.

# Extra Suggestions:

01 - Use instant coffee powder with fine granules or substitute with instant espresso powder (2 teaspoons in batter, 1-2 teaspoons in frosting). Use 50%-70% dark or semi-sweet chocolate.
02 - Store in airtight container in refrigerator up to 4 days. Unfrosted brownies can be frozen for up to 2 months; thaw in refrigerator before frosting.

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