Mocha Brownies with Coffee Frosting

Mocha Brownies with Coffee Frosting (Because Regular Brownies Are Boring)

Okay, so I burned these twice before getting them right. Twice. The first time, I got distracted by my cat knocking over a plant (long story), and the second time… honestly, I just forgot they were in the oven. But third time’s the charm, right?

These mocha brownies with coffee frosting are basically what happens when you’re obsessed with both chocolate and coffee and can’t decide which one you love more. Spoiler alert: you don’t have to choose.

How This Recipe Happened (Sort Of)

I think this started when I was trying to recreate these fudgy mocha brownies I had at a coffee shop. Or maybe it was something I saw on Pinterest? Honestly can’t remember anymore. But here’s the thing—most recipes online make brownies that are either too cakey or they skimp on the coffee flavor. And what’s the point of making mocha brownies if you can’t actually taste the coffee?

My neighbor keeps asking me for this recipe, so I figured it’s time to actually write it down. She’s convinced I’m some kind of baking genius. (I’m not. I just really like coffee and chocolate.)

What Makes These Special

Look, I’m gonna be honest with you. These aren’t your average brownies. They’re rich, they’re fudgy, and they have this deep chocolate coffee flavor that coffee lovers go absolutely crazy for. The coffee frosting on top? Game changer. It’s sweet but not too sweet, and the coffee flavor really comes through.

And yeah, they’re decadent. Like, eat-one-and-you’re-satisfied decadent. Not that I’ve ever stopped at just one, but you know what I mean.

Let’s Talk Ingredients (The Good Stuff)

For the Mocha Brownies:

Here’s what you need. And please, don’t skimp on the chocolate quality. I learned this the hard way.

• 1 cup (2 sticks) butter, melted—I use unsalted because I like to control the salt level
• 1½ cups cocoa powder—the good stuff, not the chalky kind
• 2 cups granulated sugar
• 4 large eggs—room temperature works better, but cold is fine if you’re impatient like me
• 1 tablespoon instant espresso powder—this is KEY, don’t skip it
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips—because more chocolate is always better

For the Coffee Frosting:

Trust me on this frosting. It’s ridiculously good.

• ½ cup (1 stick) butter, softened—and I mean REALLY softened, not rock hard
• 2 cups powdered sugar, sifted
• ¼ cup cocoa powder
• 1-2 tablespoons instant coffee dissolved in 2 tablespoons hot water—start with 1 tablespoon and taste
• 2 teaspoons vanilla extract
• 2-3 tablespoons milk or cream—add gradually until you get the right consistency

Pro tip: Don’t buy pre-sifted powdered sugar. It’s never actually sifted enough and you’ll get lumps. Just sift it yourself.

How to Make These Amazing Brownies

Step 1: Prep Your Pan (Don’t Skip This)

Preheat your oven to 350°F. Line a 9×13 inch pan with parchment paper with some overhang on the sides. This makes getting the brownies out SO much easier. I used to just grease the pan, and let me tell you, that was a nightmare every single time.

Step 2: Make the Brownie Batter

In a large bowl, mix together the melted butter, cocoa powder, and sugar. It’s gonna be thick—like, really thick. That’s normal. Don’t panic.

Now here’s where it gets important. Add the eggs one at a time, mixing well after each one. The mixture should get smoother and kind of silky looking. Stir in the vanilla and that tablespoon of espresso powder. The espresso powder is what makes these espresso brownies recipe so good—it intensifies the chocolate flavor without making them taste like a latte.

Gently fold in the flour and salt. DO NOT overmix. I cannot stress this enough. Overmixing makes tough, cakey brownies, and we want fudgy mocha brownies here. Mix just until you don’t see flour anymore, then stop. Fold in the chocolate chips.

Step 3: Bake ‘Em

Pour the batter into your prepared pan and spread it evenly. Bake for about 25-30 minutes. Now, here’s the tricky part—you want them to be JUST set in the middle. A toothpick should come out with a few moist crumbs, not completely clean.

Set a timer for 25 minutes and then watch them like a hawk. I’ve overbaked these more times than I care to admit, and dry brownies are just sad.

Step 4: Cool Completely (I Know, It’s Torture)

Let them cool in the pan on a wire rack. And I mean COMPLETELY cool. Like, go watch an episode of your favorite show cool. If you frost them while they’re still warm, the frosting will melt into a puddle and you’ll be sad. Been there, done that, cried about it.

Step 5: Make That Incredible Coffee Frosting

While the brownies are cooling (or after, whatever), make the frosting. Dissolve your instant coffee in the hot water and let it cool. This is important—if it’s too hot, it’ll melt your butter and ruin everything.

Beat the softened butter with an electric mixer until it’s fluffy. Like, really give it a good beating for about a minute. Gradually add the powdered sugar and cocoa powder, mixing on low speed so you don’t create a powdered sugar tornado in your kitchen. (Ask me how I know about the tornado situation.)

Add the cooled coffee mixture, vanilla, and start adding milk a tablespoon at a time until you get a nice spreadable consistency. Taste it. If you want more coffee flavor, add a bit more of the coffee mixture.

Step 6: Frost and Cut

Spread the coffee frosting brownies evenly over the cooled brownies. I use an offset spatula for this, but honestly, any butter knife works fine. Cut into squares—I usually get about 16-20 depending on how generous I’m feeling.

Random Tips I’ve Learned

Okay, so here are some things I discovered by accident:

• Room temperature eggs mix better, but if you forgot to take them out, just put them in warm water for 5 minutes. Works like magic.
• These freeze incredibly well. Like, make a double batch and freeze half for when you need an emergency dessert. Future you will be grateful.
• If you’re not a huge coffee person, you can reduce the espresso powder to 2 teaspoons in the brownies. But honestly, the coffee just makes the chocolate taste MORE chocolate-y. It’s weird but it works.
• My kid insists these are better the next day after they’ve sat overnight. I think he’s right, actually.
• You can swap the chocolate chips for white chocolate chips if you’re feeling fancy. Did that once for a party and people went nuts.

What If Something Goes Wrong?

Because let’s be real, stuff happens in the kitchen.

Brownies too dry? You probably overbaked them. Next time, take them out a few minutes earlier. They’ll continue cooking in the pan even after you remove them from the oven.

Frosting too runny? Add more powdered sugar, like ¼ cup at a time until it thickens up.

Frosting too thick? Add more milk, a teaspoon at a time. Go slowly.

Brownies stuck to the pan? This is why I’m obsessed with parchment paper now. Seriously, it changed my life.

Why These Are Perfect for Coffee Lovers

If you’re anything like me and basically run on caffeine, these chocolate coffee brownies are your new best friend. They’ve got that deep, rich mocha brownie recipe flavor that’s not too sweet, and the frosting adds this creamy, dreamy layer that just takes them over the top.

I’ve brought these to three different parties now, and every single time, someone asks for the recipe. One person even told me they were better than the $8 brownies from that fancy bakery downtown. I mean, I’m not saying they’re THAT good, but… okay, yeah, they kind of are.

Final Thoughts

These easy mocha brownies recipe might have taken me three tries to perfect, but now that I’ve got it down, they’re honestly pretty simple. The ingredients are straightforward, you don’t need any fancy equipment, and they taste like you spent way more effort than you actually did.

Are they healthy? Absolutely not. Will you care when you’re eating one with a cup of hot coffee? Also no.

Make these. Seriously. Your coffee-loving friends will thank you. And if you burn the first batch, don’t worry—we’ve all been there.

Happy baking! (And may your smoke detectors stay silent.)