Mocha Brownies with Cafe Latte Frosting
Fudgy dark chocolate mocha brownies topped with a silky cafe latte buttercream frosting. An easy, one-bowl brownie recipe perfect for coffee and chocolate lovers.
Ingredients
Mocha Brownie Base
- 5.5 oz 155 g dark chocolate, finely chopped (60–75% cocoa)
- 1/2 cup 112 g unsalted butter
- 1 tablespoon instant coffee powder
- 1 cup 200 g granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs whisked
- 1/4 teaspoon salt
- 3/4 cup 84 g all-purpose flour, spooned and leveled
Cafe Latte Buttercream
- 1 –2 teaspoons instant coffee powder
- 1 tablespoon boiling water
- 1/2 cup 112 g unsalted butter, softened
- 1 1/2 –2 cups 165–220 g powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon whipping cream if needed
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
- Melt the chocolate and butter together until smooth, then whisk in the instant coffee powder.
- Add sugar and whisk until the mixture becomes glossy.
- Whisk in the eggs and vanilla extract until fully combined.
- Gently fold in the salt and flour until just incorporated. Avoid overmixing.
- Pour the batter into the prepared pan and bake for 22–25 minutes. Allow brownies to cool completely for about 1 hour.
- Prepare the cafe latte buttercream by dissolving coffee powder in boiling water. Beat softened butter until creamy, then gradually add powdered sugar. Mix in the coffee mixture, vanilla, and salt. Add whipping cream if needed for a smoother texture.
- Spread frosting over cooled brownies, slice into 12 pieces, and serve.
Notes
Store these mocha brownies in an airtight container at room temperature for up to 2 days or keep them refrigerated for up to 5 days for a longer shelf life. If you want to make them ahead, the unfrosted brownies can be wrapped well and frozen for up to 3 months. Thaw before adding the cafe latte buttercream and serving.