This Homemade Fudgy Espresso Brownies with Mocha Frosting recipe is a super delicious chocolate dessert that is perfect for coffee lovers. It’s so easy to make too!
These fudgy brownies will satisfy your chocolate coffee craving. They’re loaded with rich coffee flavor so, you’ll definitely taste it. The edges are a little crunchy with a moist center and moist crumbs too.
Try my Easy Espresso Nutella Brownies recipe too!
There’s nothing that compares to making your own homemade brownies. Plus, the mocha frosting makes them over-the-top delicious.
Disclosure: This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a very small commission but, the price you pay is the same.
Homemade Fudgy Espresso Brownies with Mocha Frosting Recipe
In summary, you will add the melted butter to a large bowl along with the brown sugar and white sugar followed by the vanilla extract and eggs, one at a time.
Then, you’ll add the remaining dry ingredients- cocoa powder, espresso powder, all purpose flour, baking powder and salt.
Then, to make the mocha frosting, you’ll add the softened butter to a large mixing bowl and beat it for a few minutes.
Then, stir the instant espresso powder into the heavy cream until it dissolves. Add it to the butter with vanilla extract and the remaining dry ingredients: powdered sugar and cocoa powder.
You can use cooking spray or use parchment paper lined in a baking dish to bake the chocolate brownie batter.
Bake them in a preheated oven at 350F for about 50 minutes for an 8″ x 8″x 3″ baking pan. If you use a larger pan, they’ll take less time to bake- about 35 minutes.
Butter
You’ll need a total of 1 1/2 cups or three sticks (two sticks for batter and one for frosting) of butter to make this recipe. You will melt butter only for the batter, not the frosting. I put the butter in a shallow bowl, cover it in with a wet paper towel and microwave it starting at 30 seconds on high power.
If there are some clumps after 30 seconds, just stir it until they melt. You may need up to 45 seconds.
I like using a wet paper towel because of the butter splatters that always occur in the microwave. They go everywhere and this stops the splatters.
Using butter rather than vegetable oil gives the brownies a rich, bakery style flavor. It makes them fudgy too.
Cocoa Powder
Some recipes call for melted chocolate but, this recipe calls for cocoa powder instead and still renders a rich chocolate taste . You’ll need 3/4 cup of unsweetened cocoa powder plus 2 tbsp for the mocha frosting.
Vanilla Extract
You’ll need a total of three teaspoons of vanilla extract for this recipe- two for the brownies and one for the frosting.
Instant Espresso Powder
You can find instant espresso powder in grocery stores in the coffee section. If not, you can purchase instant espresso powder on Amazon.
If you have instant espresso granules instead of powder, put the granules on a paper towel and fold it over to cover them. Use a spoon to mash the granules into powder. It will dissolve better when you put it into the heavy cream.
If you don’t have instant espresso powder and want to add espresso flavor without having to run out to the store, then you can make either add a shot of cooled espresso to add to the brownies but, don’t add more than 2 oz. of cooled coffee.
In a pinch, you can add cooled very strong coffee.
Brown Sugar
This recipe calls for both one cup of packed light brown sugar and one cup of white sugar. Brown sugar makes the brownies fudgy.
Chocolate Chips
If you’d like some extra chocolate flavor, you can add semisweet chocolate chips or dark chocolate chips to the chocolate brownie batter. About one cup will be plenty. You may also add them to the top of the brownie batter, if you prefer.
Ensure a toothpick comes out clean when you pierce the center of the brownies with a toothpick.
Let the brownies come to room temperature before putting the frosting on them.
Store the cooled brownies with or without frosting in an airtight container to keep them fresher longer.
Serve the brownies with a a scoop of vanilla ice cream. If you like that idea, you may love my Amaretto Affogato.
Make this delicious mocha brownies recipe when you want something more exciting than plain brownies. These are the perfect brownies for coffee lovers. They’re decadent to add to your chocolate desserts recipes and great for holiday baking.
Please don’t forget to come back and star this chocolate espresso brownies recipe in the recipe card. Happy baking!
You may also like:
Easy Espresso Nutella Brownies
The Best Halloween Monster Mash Brownies
I took this recipe to Weekend Potluck.
Homemade Fudgy Espresso Brownies with Mocha Frosting Recipe
Ingredients
Espresso Brownies
- 1 cup butter ( two sticks)
- 1 cup packed light brown sugar
- 1 cup white sugar
- 2 tsp vanilla extract
- 3 large eggs
- 3/4 cup unsweetened cocoa powder
- 2 tbsp instant espresso powder
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Chocolate Mocha Frosting
- 1/2 cup salted butter, softened
- 2 tbsp heavy cream (or half and half or whole milk)
- 1 tsp vanilla extract
- 2/3 tsp instant espresso powder
- 2 tbsp cocoa powder
- 2 cups powdered sugar
Instructions
- First, preheat oven to 350F.
- Next, melt butter. Put butter (two sticks) in a microwave safe dish covered with a wet paper towel to avoid splatters. Put in microwave on high power for 1 1/2 – 2 minutes. If there are some solid chunks when you take it out, just stir it until they dissolve.
- Then, add the melted butter to a large mixing bowl and add the white sugar (1 cup) and light brown sugar (1 cup) and vanilla extract (2 tsp.) Mix until combined.
- Next, add eggs (3 large) one at a time while mixing.
- Then, add cocoa powder (3/4 cup) and instant espresso powder (2 tbsp) and mix until blended.
- Then, add flour (1 cup,) baking powder (1/2 tsp) and salt (1/4 tsp) and mix until blended. Scrape the sides of the bowl after mixing and stir.
- Next, use cooking spray in an 8"x 8" x 3" baking dish or line it with parchment paper. Pour the batter into the baking dish. Bake for 45-50 minutes or a toothpick comes out clear when put in the center. Allow brownies to cool completely before adding the frosting,
Chocolate Mocha Frosting
- First, add the softened butter (1 cup) to a large mixing bowl and beat on high for five minutes to make it fluffy.
- Next, add the heavy cream (2 tbsp) to a small separate bowl with the espresso powder (2/3 tsp) and stir until combined. The espresso powder should become dissolved. Add in the vanilla extract (1 tsp.) Add the mixture to the butter and mix.
- Then, add the powdered sugar (2 cups) and cocoa powder (2 tbsp) to the butter mixture and mix until combined.
- Cut brownies with a sharp knife and then spread frosting onto the top of each brownie or spread on the brownies and as a whole and cut to serve. Store in the refrigerator because the frosting can spoil.
Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
Hi Victoria. It’s 1/2 cup of softened butter for the frosting and 1 cup of butter (melted) for the brownie batter. I’ve updated the text of the post to specify that. Thanks for pointing it out.
Is it 1/2 cup or 1 cup for butter in frosting? List says 1/2 directions say 1.