These Ultimate Frosted Coffee Brownies marry deep chocolate flavor with a bright espresso kick and a glossy coffee buttercream. I’ve made this recipe dozens of times for weekend bake sales and late-night dessert cravings, and it reliably delivers fudgy texture with a balanced coffee note. If you like crowd-pleasing sweets, also try this the best Crumbl pumpkin pie cookies everyone will love.
Why Make This Recipe
- Intense flavor: rich dark chocolate plus real espresso creates layered depth you won’t get from cocoa alone.
- Crowd-pleaser: these brownies hold their shape and slice neatly after chilling, so they travel well to parties.
- Time-efficient: the batter comes together in one bowl and bakes in 20–30 minutes for an 8×8 pan.
- Versatile: frost or skip the icing to suit the occasion; add nuts or swirl caramel for variety.
- Personal insight: I love this recipe because the coffee elevates the chocolate without overpowering it, making every bite feel sophisticated yet homey. Also, this pairs surprisingly well with simple sides like slow-cooked sides such as this creamy crockpot creamed corn.
Recipe Overview
Prep time: 15 minutes.
Cook time: 22–28 minutes (8×8 pan) at 350°F (175°C).
Total time: 40–50 minutes including cooling and frosting.
Servings: 12 (2-inch squares) — adjust pan size to change thickness.
Difficulty: Easy.
Method: Melt chocolate and butter, whisk into a sugar-and-egg base, fold in flour and espresso, bake in a lined 8×8-inch pan, cool slightly then spread coffee buttercream.
My Experience Making This Recipe
I tested this recipe using both brewed espresso and instant espresso powder and found brewed strong espresso gives a brighter, fresher coffee note. Initially I overbaked one tray and learned to reduce bake time by 3–4 minutes for a fudgier center. While developing it I also experimented with pan types — glass takes a bit longer than metal, so adjust baking time accordingly; see this Jamaican curry chicken comfort-food guide for a note on how glass vs metal pans change cooking times in baking and roasting.
How to Make The Ultimate Frosted Coffee Brownies
Start by preheating the oven to 350°F (175°C) and lining an 8×8-inch pan with parchment, leaving an overhang for easy removal. Melt 4 oz (115 g) dark chocolate with 6 tbsp (85 g) unsalted butter gently — either in 20-second bursts in the microwave or over a double boiler — then whisk into 1 cup (200 g) granulated sugar and two room-temperature eggs until glossy. Stir in 1 tbsp brewed espresso (or 1 tsp instant dissolved in 1 tbsp hot water), 3/4 cup (95 g) all-purpose flour, 2 tbsp unsweetened cocoa powder, and a pinch of salt, fold gently, pour into the pan, and bake 22–28 minutes until the edges are set but a toothpick shows moist crumbs. Cool 15 minutes, then spread a coffee buttercream made from 1/2 cup (115 g) butter, 2 cups (240 g) powdered sugar, 1–2 tbsp strong espresso, and a pinch of salt; chill briefly to set before slicing.
Expert Tips for Success
- Temperature control: use room-temperature eggs so the batter emulsifies quickly and yields a glossy, dense crumb. Also, warm chocolate should be just fluid, not hot, when combined with eggs to avoid scrambling.
- Technique for melting chocolate: microwave in 20-second bursts, stirring between each, or use a small saucepan with simmering water (double boiler) to avoid overheating.
- Pan choice matters: use an 8×8 metal pan for faster, slightly crisper edges; a glass pan may add 3–5 minutes to bake time. I reference different pan behaviors in other recipes like this crispy treat experiment (crispy fried sushi roll).
- Test doneness by feel: brownies should have a slight jiggle in the center when you remove them; a clean toothpick means cakier brownies.
- Frosting consistency: if your coffee buttercream is too thin, chill it 10–15 minutes and whisk again, or add up to 1/2 cup more powdered sugar for stability.
How to Serve The Ultimate Frosted Coffee Brownies
- Classic: serve warm (microwave 8–10 seconds) with a scoop of vanilla ice cream and a dusting of cocoa powder.
- Coffee pairing: present with a small shot of espresso or a latte to amplify the coffee notes.
- Special occasion: cut into small 1.5-inch squares for dessert platters or stack two with frosting between layers for mini brownie sandwiches.
- Presentation tip: use a hot offset spatula to slice neat squares and garnish with sea salt flakes or chopped toasted hazelnuts.
Storage and Reheating Guide
Store frosted brownies in an airtight container at room temperature for up to 48 hours. Refrigerate up to 5 days; bring to room temperature 30–60 minutes before serving for best texture. For longer storage, wrap individual squares tightly in plastic, place in a freezer-safe bag, and freeze up to 3 months; thaw overnight in the fridge and finish at room temperature. Reheat single portions by microwaving 10–20 seconds or warm a tray in a 325°F (160°C) oven for 8–10 minutes for that just-baked feel.
Recipe Variations
- Gluten-free: swap 3/4 cup (95 g) all-purpose for 3/4 cup certified 1:1 gluten-free flour and add 1/4 tsp xanthan gum if the blend doesn’t contain it; check doneness a few minutes earlier.
- Dairy-free: use coconut oil or dairy-free stick butter and dairy-free dark chocolate; chill frosting to set if coconut oil is used.
- Vegan: replace eggs with two flax eggs (2 tbsp ground flax + 6 tbsp water, chilled) and use dairy-free butter and chocolate; expect a slightly more cake-like crumb.
- Extra-rich: fold in 1/2 cup chopped toasted pecans or swirl in 1/4 cup salted caramel before baking for texture and contrast.
Nutritional Highlights
- Energy-dense treat: these brownies are high in calories and fat, making them a satisfying dessert in small portions (aim for 2-inch squares).
- Caffeine content: the espresso adds a modest caffeine boost; avoid serving to children or those sensitive to caffeine late in the day.
- Allergen note: contains eggs, wheat, and dairy (unless adapted). Nut variations add tree nuts — label accordingly for guests.
Troubleshooting Common Issues
- Problem: brownies turned out too cakey. Solution: likely overmixed or too much flour; mix just until combined and measure flour by spooning into the cup and leveling. Reduce baking time slightly for a fudgier center.
- Problem: frosting too runny. Solution: chill the buttercream 10–20 minutes and whisk to thicken, or add 1/4–1/2 cup more powdered sugar to reach spreading consistency.
- Problem: brownies stick to pan. Solution: line the pan with parchment that overhangs on two sides and allow brownies to cool 20–30 minutes before lifting; for stuck edges, run a thin spatula around the perimeter.
Frequently Asked Questions
Q: Can I use instant espresso powder instead of brewed espresso?
A: Yes. Dissolve 1 tsp instant espresso powder in 1 tbsp hot water to replace 1 tbsp brewed espresso; the powder concentrates the flavor and integrates without adding liquid. Adjust to taste, adding up to 1/2 tsp more for a stronger coffee note.
Q: How do I get fudgy brownies instead of cakey ones?
A: Use slightly less flour (measure carefully), stop mixing as soon as dry ingredients disappear, and err on the shorter side of bake time. Cooler eggs and not overbeating the batter preserve a denser, fudgier crumb.
Q: Can I make these ahead for a party?
A: Absolutely. You can bake the brownies a day ahead, frost them the next morning, and keep them in an airtight container at room temperature for up to 48 hours, or refrigerate up to 5 days. For larger prep, bake and freeze unfrosted layers, then thaw and frost on the day.
Q: How do I scale this recipe for a 9×13 pan?
A: For a 9×13, multiply ingredients by 2 to maintain thickness. Check doneness at 28–35 minutes since a larger volume will require more time; use the toothpick test for moist crumbs.
Conclusion
If you want to explore an excellent frosting option that pairs beautifully with these brownies, check out this guide to the best frosting for brownies for more ideas and techniques.
Print
Ultimate Frosted Coffee Brownies
- Total Time: 45 minutes
- Yield: 12 servings (2-inch squares) 1x
- Diet: Vegetarian
Description
Fudgy brownies infused with rich dark chocolate and espresso, topped with glossy coffee buttercream.
Ingredients
- 4 oz (115 g) dark chocolate
- 6 tbsp (85 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tbsp brewed espresso or 1 tsp instant espresso dissolved in 1 tbsp hot water
- 3/4 cup (95 g) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- Pinch of salt
- 1/2 cup (115 g) butter (for icing)
- 2 cups (240 g) powdered sugar
- 1–2 tbsp strong espresso (for icing)
- Pinch of salt (for icing)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- Melt dark chocolate and butter together, whisking into sugar and eggs until glossy.
- Stir in brewed espresso, flour, cocoa powder, and salt.
- Pour the batter into the pan and bake for 22–28 minutes.
- Cool for 15 minutes, then spread coffee buttercream over the top.
- Chill briefly to set before slicing into squares.
Notes
For a gluten-free version, swap all-purpose flour with gluten-free flour. For dairy-free, use coconut oil and dairy-free chocolate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg