Coffee Brownies

Coffee Brownies with Mocha Frosting: A Rich, Decadent Dessert for Coffee Lovers

If you’re a fan of coffee and chocolate, these Coffee Brownies are the perfect indulgence for you. Infused with the bold flavors of strong brewed coffee and topped with a luscious mocha frosting, these brownies strike the perfect balance between rich, fudgy texture and a smooth coffee finish. Whether you’re looking for a dessert to impress guests or simply craving something sweet with a kick of caffeine, these brownies are sure to satisfy!

Ingredients:

Coffee Brownies:

• 8 ounces (240mL) strong coffee
• 1/2 cup (113g) unsalted butter, cut into slices
• 8 ounces (227g) semi-sweet chocolate, coarsely chopped
• 3/4 cup (150g) firmly packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon (15mL) concentrated coffee
• 3/4 cup (90g) all-purpose flour
• 1/4 teaspoon salt

Mocha Frosting:

• 2 ounces (40g) unsweetened baking chocolate, coarsely chopped
• 4 tablespoons (57g) unsalted butter
• 1 tablespoon (15mL) concentrated coffee
• 1 to 2 tablespoons (15-30mL) milk or cream
• 2 cups (240g) powdered sugar
• Pinch of salt

Directions:

Brew Coffee:

1. Reduce the coffee: Pour the brewed coffee into a small saucepan and heat over medium heat until it boils. Reduce the coffee until it measures about 2 tablespoons. Remove from heat and set aside.

Coffee Brownies:

1. Preheat the oven to 350ºF (177ºC). Line an 8″ or 9″ square baking pan with foil and spray with nonstick spray. Set aside.
2. Melt the chocolate and butter. In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until smooth. Allow to cool for about 15 minutes.
3. Mix in the sugars. Whisk the light brown sugar and granulated sugar into the cooled chocolate mixture until combined.
4. Incorporate the eggs. Add the eggs one at a time, whisking after each addition until smooth. Stir in 1 tablespoon of the concentrated coffee.
5. Add the dry ingredients. Gently fold in the flour and salt until the mixture is completely combined.
6. Bake. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean. Allow the brownies to cool completely before frosting.

Mocha Frosting:

1. Melt the chocolate and butter. In a small saucepan over medium heat, melt the unsweetened baking chocolate and butter. Allow to cool for 15 minutes.
2. Make the frosting. In a medium bowl, using a handheld mixer or a stand mixer with a paddle attachment, combine the cooled chocolate/butter mixture, concentrated coffee, and 1 tablespoon of milk or cream. Gradually add the powdered sugar, mixing on medium speed until the frosting is smooth and well combined. Add more milk or cream as needed to reach your desired consistency. Add a pinch of salt to taste.

Assemble:

1. Frost the brownies. Once the brownies are completely cooled, lift them from the pan using the foil overhang. Spread the frosting evenly over the top, then cut into individual servings.
2. Storage: Store leftover brownies at room temperature for up to 1 week. These brownies also freeze well for up to 3 months. Thaw in the refrigerator overnight.

Recipe Notes:

• Concentrated Coffee Tip: To make concentrated coffee, use a double-strength brew or espresso. This will provide a deeper coffee flavor to both the brownies and frosting.
• Freezing Instructions: Wrap individual brownies tightly in plastic wrap and place them in a freezer-safe bag for easy freezing.

Recipe Details:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour (including cooling time)
• Servings: 16 brownies
• Calories: 280 kcal per serving

If you’re in the mood for a dessert that combines the best of both coffee and chocolate worlds, these Coffee Brownies with Mocha Frosting are just what you need. They are rich, decadent, and full of flavor, making them a hit at any gathering or simply as a treat for yourself. Pair them with your favorite cup of coffee for an extra indulgent experience!

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