Coffee Brownies with Mocha Frosting

Description

Coffee Brownies with Mocha Frosting

For all coffee and chocolate lovers, this decadent treat is the perfect balance of robust coffee flavor and rich chocolate. Made with concentrated coffee, these scratch brownies have a depth of flavor that makes them irresistible, especially with the creamy mocha frosting on top. Serve them with a scoop of vanilla ice cream or have one for breakfast — no judgment here!

8 oz strong coffee
½ cup unsalted butter
8 oz semi-sweet chocolate
¾ cup brown sugar
¼ cup granulated sugar
3 eggs
1 tbsp concentrated coffee
¾ cup all-purpose flour
¼ tsp salt

Directions:
1. Preheat oven to 350ºF (177ºC).
2. Reduce coffee to 2 tbsp.
3. Melt butter and chocolate, then mix in sugars, eggs, coffee, flour, and salt.
4. Bake for 25-30 mins. Frost once cooled.

Prep Time: 15 mins
Kcal: 319

Step-by-Step Guide

Follow these detailed instructions for perfect coffee brownies every time.

1. Reduce the Coffee: In a small saucepan, simmer 8 oz of strong coffee over medium-low heat until it reduces to about 2 tablespoons of concentrated liquid. This intensifies the flavor without adding excess moisture. Set aside to cool slightly.
2. Melt Chocolate and Butter: Using a double boiler or a heatproof bowl over a pot of simmering water, gently melt the 8 oz of semi-sweet chocolate and ½ cup of unsalted butter together, stirring until smooth. Remove from heat and let cool for 5 minutes.
3. Combine Wet Ingredients: Whisk the ¾ cup brown sugar and ¼ cup granulated sugar into the warm chocolate mixture. Then, whisk in the 3 eggs, one at a time, until fully incorporated. Stir in the 1 tablespoon of concentrated coffee you made earlier.
4. Add Dry Ingredients: Sift the ¾ cup all-purpose flour and ¼ tsp salt directly into the wet mixture. Gently fold until just combined; do not overmix.
5. Bake: Pour the batter into a parchment-lined 8×8 inch baking pan. Bake at 350°F (177°C) for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan before frosting.

Serving Suggestions

Elevate your brownie experience with these ideas:

• Top a warm brownie square with a scoop of high-quality vanilla ice cream for a classic affogato-style dessert.
• For an elegant presentation, dust the frosted brownies lightly with cocoa powder or espresso powder.
• Pair with a small cup of strong espresso or a glass of cold milk to balance the richness.
• Cut into small, bite-sized pieces for a perfect party or potluck offering.

How-to Summary

Create decadent coffee brownies by first reducing strong coffee into a concentrated syrup. Melt together semi-sweet chocolate and butter, then whisk in sugars and eggs. Incorporate the coffee concentrate, fold in the sifted flour and salt, and bake. Once completely cooled, top with mocha frosting.

Frequently Asked Questions

Can I use instant espresso powder instead of reducing coffee?
Yes, you can substitute the 1 tbsp of concentrated coffee with 1 tablespoon of instant espresso powder dissolved in 1 tablespoon of hot water.

How should I store these brownies?
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze unfrosted brownies for up to 3 months.

My brownies are very cakey. What went wrong?
This usually indicates overmixing the batter after adding the flour, which develops gluten. Gently fold until just combined for a fudgier texture.

Can I make these without eggs?
For a vegan version, try using a flax egg substitute. However, the texture and rise will be slightly denser.

What’s the best chocolate to use?
Use a good-quality semi-sweet baking chocolate bar (not chocolate chips, which contain stabilizers) for the smoothest melt and richest flavor.

Common Mistakes to Avoid

• Adding hot chocolate mixture to eggs: Let it cool slightly to avoid scrambling the eggs.
• Overbaking: Remove brownies when a toothpick has moist crumbs, not when it’s completely clean.
• Frosting before cooling: Applying mocha frosting to warm brownies will cause it to melt and become messy.
• Skipping the coffee reduction: Using plain, unreduced coffee will make the batter too wet and dilute the flavor.

Conclusion

These Coffee Brownies with Mocha Frosting are the ultimate fusion for java and cocoa enthusiasts. The process of reducing coffee creates an intense, non-watery flavor that permeates every fudgy bite. By following the detailed steps and avoiding common pitfalls, you can create a sophisticated dessert that’s surprisingly straightforward. Perfect for any occasion, from a casual treat to a dinner party finale, these brownies are sure to become a cherished recipe in your collection.