Description
These Coffee Brownies with Mocha Frosting are pure caffeinated indulgence! Rich, fudgy brownies are infused with bold brewed coffee and topped with a smooth mocha buttercream for a decadent treat that pairs perfectly with your favorite cup of joe.
Ingredients
For the Coffee Concentrate:
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8 oz (240 milliliters) strong brewed coffee, reduced down to 2 tablespoons
For the Coffee Brownies:
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½ cup (113 grams) unsalted butter, cut into pieces
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8 oz (227 grams) semi-sweet chocolate, coarsely chopped
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¾ cup (150 grams) light brown sugar, packed
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¼ cup (50 grams) granulated sugar
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3 large eggs (room temperature preferred)
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1 tablespoon (15 milliliters) concentrated coffee (from above)
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¾ cup (90 grams) all-purpose flour
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¼ teaspoon salt
For the Mocha Frosting:
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2 oz (40 grams) unsweetened baking chocolate, chopped
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4 tablespoons (57 grams) unsalted butter
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1 tablespoon (15 milliliters) concentrated coffee (from above)
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1 to 2 tablespoons (15 to 30 milliliters) milk or cream
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2 cups (240 grams) powdered sugar
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Pinch of salt
Instructions
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Make the Coffee Concentrate: In a saucepan over medium heat, simmer the brewed coffee until it reduces to 2 tablespoons. Set aside to cool.
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Prepare the Brownies:
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Preheat oven to 350°F (177°C).
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Line an 8- or 9-inch square baking pan with foil and spray with nonstick spray.
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Melt butter and chopped semi-sweet chocolate in a saucepan over low heat, stirring until smooth. Remove from heat and let cool for 15 minutes.
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Stir in brown and granulated sugars.
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Add eggs one at a time, mixing well after each addition. Stir in 1 tablespoon of the coffee concentrate.
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Fold in flour and salt until just combined.
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Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick comes out mostly clean. Let cool completely before frosting.
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Make the Mocha Frosting:
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In a small saucepan, melt baking chocolate and butter. Cool for 15 minutes.
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In a mixing bowl, combine chocolate-butter mixture with remaining 1 tablespoon of coffee concentrate and 1 tablespoon of milk or cream.
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Gradually add powdered sugar, beating until smooth. Add more milk/cream as needed for desired consistency.
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Mix in a pinch of salt to balance flavor.
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Spread frosting evenly over cooled brownies. Slice and serve.
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Notes
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Watch the coffee reduction closely to prevent burning—low and slow is best.
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Room-temperature eggs help the batter mix more smoothly and bake evenly.
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Don’t overbake the brownies if you want them fudgy—look for a slightly moist crumb on the tester.
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Customize the frosting by adding a splash of vanilla extract or using dark chocolate for extra richness.
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Storage: Brownies keep well in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American