It was a rainy Sunday afternoon, and I was craving something rich and chocolatey but felt the usual brownie recipe needed a grown-up twist. I love coffee, and the idea of marrying it with dense, fudgy brownies seemed like a match made in heaven. I experimented with dissolving instant coffee into the batter and again into the frosting. The moment these brownies went into the oven, my kitchen smelled like a cozy café—deep chocolate with a hint of roasted coffee. The first bite of the cooled, frosted square was a revelation: intense chocolate, a subtle coffee kick, and a creamy, mocha frosting that tied it all together. They were an instant hit, a sophisticated upgrade to a classic treat.
Why You’ll Love This Recipe
You are going to fall in love with this recipe because it takes the beloved brownie to an elegant new level. It’s for anyone who thinks a perfect afternoon involves both a rich dessert and a great cup of coffee, all in one bite. The brownies themselves are incredibly fudgy and dense, with the coffee not overpowering but deepening the chocolate flavor beautifully. The silky, coffee-infused frosting on top adds a creamy contrast that makes them feel special and decadent. They’re surprisingly easy to make, look gorgeous, and are the perfect treat to impress guests or to simply treat yourself to a moment of pure, caffeinated bliss.
Ingredients
For the Brownies:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder (I use Dutch-processed)
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 tsp instant coffee granules (not liquid coffee)
For the Coffee Frosting:
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 2–4 tbsp heavy whipping cream
- 1 1/2 tsp instant coffee granules, finely crushed or dissolved
- 1/4 teaspoon vanilla extract
- Pinch of salt
Let’s talk ingredients because the details matter. For the cocoa powder, using a high-quality Dutch-processed cocoa gives a deeper, smoother chocolate flavor. The instant coffee granules are the star—don’t skip them and don’t substitute brewed coffee. The granules dissolve into the batter and frosting, giving a pure, concentrated coffee flavor without adding extra liquid that could throw off the texture. In the frosting, I like to crush the granules with the back of a spoon before adding them to ensure they dissolve completely and don’t leave a gritty texture. Using room temperature eggs and softened butter where indicated is crucial for a smooth, emulsified batter and creamy frosting.
Equipment Needed
- 8×8 inch metal baking pan
- Parchment paper
- Two medium mixing bowls
- Whisk and spatula
- Hand mixer or sturdy fork for frosting
- Measuring cups and spoons
- Small bowl for dissolving coffee (optional)
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and line my 8×8 pan with parchment paper. In my first mixing bowl, I combine the melted butter and granulated sugar. I whisk them together for a good minute until the mixture looks glossy and smooth. Then, I whisk in the eggs, one at a time, followed by the vanilla extract. The mixture will become thick and pale. Now, for the coffee twist: I add the 1 1/2 teaspoons of instant coffee granules directly to this wet mixture and whisk vigorously until they’re fully dissolved and incorporated. You shouldn’t see any granules.
In a separate bowl, I sift together the cocoa powder, flour, and salt. Sifting is important here to prevent lumps of cocoa in my brownies. I add these dry ingredients to the wet coffee-butter mixture. With a spatula, I gently fold everything together until just combined. I stop as soon as I no longer see streaks of flour. The batter will be thick and glorious. I scrape it into my prepared pan and smooth the top into an even layer.(See the next page below to continue…)