Mocha Brownies with Cafe Latte Frosting

Mocha Brownies with Café Latte Frosting Recipe

If you love the rich combination of chocolate and coffee, these Mocha Brownies with Café Latte Buttercream are a match made in dessert heaven. The fudgy brownies have a deep mocha flavor, and the smooth café latte buttercream adds a creamy, coffee-infused sweetness. These brownies are perfect for coffee lovers and make a great treat for any special occasion or afternoon indulgence.

Ingredients:

For the Mocha Brownies:

• 5.5 oz dark chocolate (155 grams), finely chopped (60% – 75% cocoa)
• ½ cup unsalted butter (112 grams)
• 1 tablespoon instant coffee powder
• 1 cup granulated sugar (200 grams)
• 1 teaspoon vanilla extract
• 2 large eggs, whisked
• ¼ teaspoon salt
• ¾ cup all-purpose flour (84 grams), spooned & leveled

For the Café Latte Buttercream:

• 1-2 teaspoons instant coffee powder
• 1 tablespoon boiling water
• ½ cup unsalted butter (112 grams), softened
• 1½ – 2 cups powdered sugar (165-220 grams), sifted
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 1 tablespoon whipping cream, if needed

Directions:

1. Prepare the Mocha Brownies:

• Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Alternatively, line the pan with aluminum foil and lightly grease it.
• In a large microwave-safe bowl, combine the chopped dark chocolate, butter, and instant coffee powder. Microwave on medium power in 45-second intervals, stirring between each interval, until fully melted and smooth. Alternatively, you can melt the mixture in a double boiler over low heat.
• Let the mixture cool slightly, then whisk in the granulated sugar, whisked eggs, and vanilla extract until fully combined.
• Gently fold in the flour and salt until just combined. Be careful not to overmix.
• Pour the batter into the prepared baking pan and spread it evenly.
• Bake in the preheated oven for 23-28 minutes, or until the top is set and a toothpick inserted into the center comes out with just a few moist crumbs. Let the brownies cool completely in the pan on a wire rack before adding the frosting.

2. Make the Café Latte Buttercream:

• Dissolve the instant coffee in the boiling water and let it cool completely. You can place it in the fridge to speed up the cooling process.
• In a large mixing bowl, beat the softened butter with an electric mixer for about 1 minute until creamy and smooth.
• On low speed, gradually add 1 cup of powdered sugar, along with the vanilla extract and salt.
• Beat in the cooled coffee mixture until combined.
• Continue adding the remaining powdered sugar, ½ cup at a time, until the desired sweetness and consistency is reached. If the frosting is too thick, add 1 tablespoon of whipping cream to thin it out.

3. Assemble the Brownies:

• Once the brownies are fully cooled, remove them from the pan using the parchment paper overhang and transfer them to a cutting board.
• Frost the brownies with the café latte buttercream using a flat-edge knife or an offset spatula.
• Slice the brownies into 16 squares using a sharp knife, and serve.

Recipe Tips:

• Coffee Strength: Adjust the amount of instant coffee in both the brownie batter and the frosting depending on how strong you like your coffee flavor.
• Storing: Store any leftover brownies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.
• Decoration: For an extra decorative touch, sprinkle some cocoa powder or chocolate shavings on top of the frosting.

Quick Stats:

• Prep Time: 15 minutes
• Cook Time: 23-28 minutes
• Total Time: 45 minutes (plus cooling time)
• Calories: 350 kcal per serving
• Servings: 16 brownies

These Mocha Brownies with Café Latte Buttercream are rich, decadent, and perfect for coffee and chocolate lovers alike. The mocha flavor from the brownies paired with the creamy coffee buttercream creates an indulgent treat that’s ideal for any occasion. Whether for a dessert table or an afternoon pick-me-up, these brownies are sure to impress!

Mocha Brownies with Cafe Latte Frosting

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• Author: Dulcia
• Total Time: 45 minutes (plus cooling time)
• Yield: 16 1x

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Description

These Mocha Brownies with Cafe Latte Frosting are the perfect combination of rich, fudgy chocolate and smooth, creamy coffee flavors. The dark chocolate base is infused with a hint of coffee, while the buttercream frosting brings a light, sweet, and velvety finish. Each bite delivers a deep, indulgent flavor that coffee and chocolate lovers will adore.

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Ingredients

Scale 1x2x3x

For the Mocha Brownies:
5.5 oz dark chocolate (155 grams), finely chopped (60% – 75% cocoa)
½ cup unsalted butter (112 grams)
1 tablespoon instant coffee powder
1 cup granulated sugar (200 grams)
1 teaspoon vanilla extract
2 large eggs, whisked
¼ teaspoon salt
¾ cup all-purpose flour (84 grams), spooned & leveled
For the Cafe Latte Buttercream:
1–2 teaspoons instant coffee powder
1 tablespoon boiling water
½ cup unsalted butter (112 grams), softened
1½ – 2 cups powdered sugar (165–220 grams), sifted
½ teaspoon vanilla extract
¼ teaspoon salt
1 tablespoon whipping cream, if needed

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Instructions

For the Mocha Brownies:
Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang around the edges for easy removal. Alternatively, line with aluminum foil and lightly grease.
In a large microwave-safe bowl, combine the chopped chocolate, butter, and instant coffee powder. Microwave on medium power in 45-second intervals, stirring between each interval, until fully melted. Alternatively, melt in a double boiler over low heat.
Let the mixture cool slightly, then whisk in the granulated sugar, whisked eggs, and vanilla extract.
Gently fold in the flour and salt until just combined.
Pour the batter into the prepared pan and spread it 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 with only a few moist crumbs.
Let the brownies cool completely in the pan on a wire rack before frosting.
For the Cafe Latte Buttercream:
Dissolve the instant coffee in the boiling water and let it cool completely. You can place it in the fridge to speed up the process.
In a large mixing bowl, beat the softened butter with an electric mixer for about 1 minute until creamy.
Turn the mixer to low speed and gradually add 1 cup of powdered sugar, along with the vanilla extract and salt.
Beat in the cooled coffee mixture.
Continue adding the rest of the powdered sugar, ½ cup at a time, until the desired sweetness and consistency is reached. If the frosting is too thick, add 1 tablespoon of whipping cream.
Once the brownies have cooled, remove them from the pan using the overhanging parchment paper and place them on a cutting board. Frost the brownies with a flat-edge knife.
Slice the brownies with a sharp knife and serve.

• Prep Time: 15 minutes
• Cook Time: 23-28 minutes

Nutrition

• Calories: 350