Ingredients
Mocha Brownies
- 5.5 oz dark chocolate (155 grams), finely chopped (60% – 75% cocoa)
- 1/2 cup unsalted butter (112 grams)
- 1 tablespoon instant coffee powder
- 1 cup granulated sugar (200 grams)
- 1 teaspoon vanilla bean paste
- 2 large eggs, whisked
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour (84 grams), spooned & leveled
Cafe Latte Frosting
- 1-2 teaspoons instant coffee powder
- 1 tablespoon boiling water
- 1/2 cup unsalted butter (112 grams), softened to room temperature
- 1 1/2 – 2 cups powdered sugar (165-220 grams), sifted
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon salt
- 1 tablespoon whipping cream (if needed)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, ensuring there is an overhang on the sides for easy removal. Alternatively, line with aluminum foil and lightly grease it.
- Melt chocolate mixture: In a large microwave-safe bowl, combine the chopped dark chocolate, butter, and 1 tablespoon instant coffee powder. Microwave on medium power in 45-second intervals, stirring after each interval until fully melted and smooth. Alternatively, melt the mixture using a double boiler over low heat.
- Combine wet ingredients: Allow the chocolate mixture to cool slightly, then whisk in the granulated sugar, whisked eggs, and vanilla bean paste until well combined.
- Add dry ingredients: Gently fold in the all-purpose flour and salt with a spatula until just incorporated, being careful not to overmix.
- Bake the brownies: Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for 23-28 minutes, or until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool before frosting: Remove brownies from the oven and allow them to cool completely in the pan on a wire rack before applying frosting.
- Prepare coffee mixture for frosting: Dissolve 1-2 teaspoons instant coffee powder in 1 tablespoon of boiling water, whisking with a fork to fully dissolve. Cool the coffee mixture completely; refrigerate to speed up the process if needed.
- Beat the frosting base: In a large bowl, using a stand or hand mixer, beat the softened butter on medium speed for about 1 minute to soften and lighten it. Lower the speed and gradually beat in 1 cup of powdered sugar, vanilla bean paste, and salt until combined.
- Incorporate coffee and sugar: Add the cooled instant coffee mixture to the butter and sugar, beating well but ensuring the coffee is not warm to avoid melting the butter. Continue adding the remaining powdered sugar about 1/2 cup at a time, beating until desired sweetness and consistency is reached.
- Adjust frosting texture: If the frosting is too thick, beat in 1 tablespoon whipping cream to achieve a spreadable texture.
- Frost the brownies: Use the parchment paper overhang to lift the cooled brownies out of the pan and place on a cutting board. Spread the frosting evenly over the brownies with a flat-edged knife.
- Slice and serve: Using a sharp knife, cut the frosted brownies into 12 equal servings. Serve and enjoy!
Notes
- Ensure the brownies are completely cooled before frosting to prevent the frosting from melting.
- Adjust the amount of instant coffee powder in the frosting based on your preferred coffee intensity.
- For easier removal, lightly grease the parchment paper or aluminum foil.
- If you prefer a stronger coffee flavor in the brownies, you can increase the instant coffee powder slightly in the batter.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Bring butter to room temperature before making frosting for smoothness.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
