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Coffee brownies with a rich fudgy texture and a subtle coffee twist are perfect for when you want something a little different from the usual chocolate treat. The coffee not only infuses the brownies with a deeper flavor but also enhances the chocolate notes in a way that feels indulgent yet familiar.
I first made these brownies on a weekend when I wanted a dessert that could double as a coffee break treat. The coffee frosting quickly became the star, adding a luscious creaminess that keeps everyone coming back for another slice.
Ingredients
- Unsalted butter: for a clean rich base choose fresh butter to enhance flavor and texture
- Granulated sugar: to balance the bitterness from the cocoa and coffee
- Large eggs: to provide structure and moisture for that fudgy bite
- Vanilla extract: for subtle sweetness and aroma use quality pure vanilla for best results
- Unsweetened cocoa powder: adds the deep chocolate flavor pick a vibrant, fresh tin for more punch
- All-purpose flour: to bind everything with a tender crumb
- Salt: to sharpen the chocolate notes and balance sweetness
- Baking powder: for a hint of lift without losing fudginess
- Instant coffee granules: to deliver that unmistakable coffee essence without extra liquid
- Heavy whipping cream: for a smooth, creamy frosting base opt for fresh cream for better texture
- Powdered sugar: to sweeten the frosting and create a smooth finish use sifted powdered sugar for no lumps
Instructions
- Preheat and prepare the pan:
- Preheat your oven to 350 degrees Fahrenheit. Line an 8-inch baking dish with parchment paper making sure it covers the sides and spray lightly with non-stick spray. This helps the brownies release easily and keeps the edges soft.
- Melt the butter:
- Melt one stick of unsalted butter gently in the microwave until fully liquid but not boiling. This will give your brownies a dense fudgy texture.
- Mix the batter:
- In a large bowl combine the melted butter with granulated sugar and stir well. Add the eggs one at a time beating softly after each addition so they fully incorporate. Mix in vanilla extract. Sift together cocoa powder, flour, salt, and baking powder and add to the wet mixture. Stir gently just until combined to avoid tough brownies. Fold in instant coffee granules for that subtle caffeine kick.
- Bake the brownies:
- Pour the batter evenly into your prepared pan spreading to the edges. Bake in the preheated oven for 30 to 35 minutes. Start checking at 30 minutes by inserting a toothpick in the center which should come out with a few moist crumbs attached but no wet batter.
- Cool before frosting:
- Allow the brownies to cool completely in the pan before moving on to the frosting. This step is key to prevent the frosting from melting and sliding off.
- Prepare coffee frosting:
- In a small bowl, mix the instant coffee granules into 2 tablespoons of heavy whipping cream and set aside to bloom. In a large bowl beat the second portion of butter until light and fluffy. Gradually add powdered sugar beating continuously until combined and creamy. Slowly add the coffee cream mixture in small increments until you get a smooth spreadable frosting.
- Frost and serve:
- Spread the coffee frosting evenly over the cooled brownies using an offset spatula for smooth edges. Slice into squares and enjoy with a glass of milk or a cup of black coffee.
The instant coffee granules are a real game-changer here. They dissolve completely in the batter and frosting delivering depth without bitterness. I remember making these for a neighbor who loves coffee desserts and they disappeared in no time at all.
Storage tips
Store brownies in an airtight container at room temperature for up to three days to keep their softness. If you want to save them longer wrap tightly in plastic and freeze. Bring to room temperature or warm briefly before serving for that fresh-baked feel.
Ingredient swaps
You can replace instant coffee granules with strong brewed espresso concentrated by reducing the liquids elsewhere in the recipe slightly. For a dairy-free version swap butter with coconut oil and use coconut cream instead of heavy cream in the frosting.
Serving ideas
Pair these brownies with a splash of cream or a scoop of vanilla ice cream for extra indulgence. They also make a wonderful after-dinner dessert when served alongside a coffee cocktail or mocha latte.
This recipe balances coffee and chocolate perfectly making for a delicious treat any time of day. Enjoy it fresh or with your favorite accompaniments.
Frequently Asked Recipe Questions
- → What type of coffee works best in the brownies?
Instant coffee granules dissolve easily and provide a strong coffee flavor without altering the texture.
- → How can I make the brownies more fudgy?
Using less flour and slightly underbaking the brownies by a few minutes helps keep them dense and fudgy.
- → Can I adjust the frosting consistency?
Yes, add the coffee cream mixture gradually until the frosting reaches your desired smoothness and spreadability.
- → What is the ideal way to store these brownies?
Keep them in an airtight container at room temperature for up to 3 days or freeze to maintain freshness longer.
- → Does the coffee flavor impact the sweetness?
The coffee adds a subtle bitterness that balances the sweetness, enhancing the overall depth of flavor.