Mocha brownies with frosting: 1 heavenly bite

Nothing beats the aroma of freshly brewed coffee mixed with melting chocolate in my kitchen. I remember the first time I added a splash of espresso to my standard brownie batter. The transformation was incredible. These mocha brownies with frosting are the result of years of perfecting that balance. You get a fudgy dense chocolate base elevated by the floral notes of coffee topped with a cloud like mocha buttercream. It is the ultimate treat for any coffee lover.

Why You Will Love These Mocha Brownies with Frosting

You are going to absolutely love the way these brownies feel when you take a bite. The base is incredibly fudgy and dense which is exactly how a brownie should be in my book. The coffee is the secret weapon here. It does not make the brownies taste like a bitter cup of joe but instead it makes the chocolate flavor pop and feel way more intense. The contrast between that heavy chocolate base and the light creamy frosting on top is just heavenly. It is rich and decadent without being too much for your sweet tooth.

Ingredients for Mocha Brownies with Frosting

I always tell my friends that the quality of your ingredients really matters here. Go for the high quality cocoa powder and make sure you use real unsalted butter. It makes the texture so much better.

The Brownie Base

• Unsalted butter melted
• Granulated sugar and brown sugar
• Large eggs at room temperature
• Vanilla extract
• All purpose flour
• Unsweetened cocoa powder
• Instant espresso powder
• Semi sweet chocolate chips

The Mocha Frosting

• Softened unsalted butter
• Powdered sugar
• Cocoa powder
• Strong brewed espresso cooled
• Heavy cream

How to Make Mocha Brownies with Frosting Step-by-Step

• Start by preheating your oven to 350 degrees and lining your baking pan with parchment paper so nothing sticks.
• In a big bowl whisk your melted butter with both the granulated and brown sugars until the mixture is smooth.
• Add in your eggs one at a time and then stir in the vanilla extract.
• Sift your flour cocoa powder and espresso powder into the bowl. Gently stir everything together until you just barely see no more flour streaks.
• Fold in those chocolate chips for extra gooeyness and pour the batter into your prepared pan.
• Bake for about 25 to 30 minutes then take them out and let them cool down completely.
• While the brownies cool make the frosting by beating the softened butter until it is fluffy.
• Gradually add the powdered sugar and cocoa powder then pour in the cooled espresso and heavy cream.
• Whisk it all together until it looks like a soft cloud and then spread it thick over your cooled brownies.

Expert Tips for Perfect Mocha Brownies with Frosting

The biggest mistake you can make is trying to frost these while they are still warm. I know it is hard to wait because they smell amazing but the frosting will melt into a liquid mess if you do not wait. Give them at least an hour to cool. Also use the toothpick test to check for doneness. You want the toothpick to come out with a few moist crumbs on it. If it comes out totally clean you might have left them in the oven a minute too long and they could be dry.

Preparation Time and Storage Details

You can prep the batter in about 15 minutes. The baking takes between 25 and 30 minutes and you really need to let them cool for an hour. Once they are frosted and cut you should store them in an airtight container. They will stay fresh and moist on your counter for about three days if they even last that long.

Frequently Asked Questions About Mocha Brownies with Frosting

People always ask me if they can use regular instant coffee instead of espresso powder. You definitely can but you might want to use a little more since it is not quite as strong. If you want to make these gluten free just use a good one to one gluten free flour blend. They still come out really fudgy and delicious.

Estimated Nutritional Information

Here is the estimated data for one brownie serving so you can keep track of what you are eating.

• Calories 320 kcal
• Total Fat 18g
• Carbohydrates 38g
• Protein 3g
• Sugar 28g

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