Mocha Brownies with Latte

These mocha brownies are a perfect treat for anyone who loves the combination of rich chocolate and a subtle coffee kick. With a fudgy texture and topped with cafe latte frosting, they are wonderfully indulgent yet approachable enough to make at home any time you want to impress or simply treat yourself.

I made these for a casual weekend brunch once and they quickly became the star of the table. Now they are my goto recipe when friends come over.

Ingredients

• Dark chocolate: roughly chopped between 60 and 75 percent cocoa quality chocolate makes a big difference in fudginess and flavor
• Unsalted butter: gives richness and helps control saltiness
• Instant coffee powder: adds that unmistakable mocha note with ease no complicated brewing required
• Granulated sugar: balances the bitterness of coffee and chocolate
• Vanilla extract: for a warm background aroma
• Large eggs: for structure and moisture
• Salt: to enhance flavors
• Allpurpose flour: spooned and leveled to ensure the texture is just right
• For the Cafe Latte Buttercream Instant coffee powder: dissolved in boiling water for smooth coffee flavor in the frosting
• Softened unsalted butter: to create a creamy base
• Powdered sugar: sifted for a smooth, lumpfree frosting
• Vanilla extract: to complement coffee and chocolate
• Salt: to balance sweetness
• Optional whipping cream: to adjust frosting consistency

Instructions

Scoop out the flavor base:

Preheat your oven to 350 degrees Fahrenheit and prepare an 8x8 inch pan by lining it with parchment paper with an overhang or lightly greasing foil. This makes removing the brownies effortless later on.

Melt and mix:

In a large microwave safe bowl, combine chopped dark chocolate, butter, and instant coffee powder. Melt them in bursts of 45 seconds on medium power, stirring between each burst until completely smooth. Alternatively, use a double boiler over low heat to gently melt and avoid burning.

Add sweetness and eggs:

Let the chocolate mixture cool slightly so it does not scramble the eggs. Then whisk in the granulated sugar, whisked eggs, and vanilla extract until the batter is silky.

Incorporate dry components:

Carefully add the flour and salt, folding gently to avoid overmixing while ensuring no pockets of flour remain. The batter should be thick and glossy.

Bake to perfection:

Pour the batter evenly into your prepared pan, smoothing the top. Bake for 23 to 28 minutes until the edges are set and a toothpick inserted comes out clean or with a few moist crumbs. Avoid overbaking to keep things fudgy.

Cool before frosting:

Place the pan on a wire rack and allow the brownies to cool completely before adding frosting. Cooling fully is key to prevent the frosting from melting.

Prepare the cafe latte frosting:

Dissolve the instant coffee powder in boiling water and let it cool completely, speeding cooling in the fridge if you want. Beat the softened butter until creamy. On low speed, add one cup of powdered sugar, vanilla, and salt, mixing well. Gradually add the cooled coffee mixture and remaining sugar while continuing to beat until smooth. If the frosting is too stiff, add a tablespoon of whipping cream.

Frost and slice:

Lift the brownies out of the pan using the parchment overhang. Spread the frosting evenly over the top with a flat knife. Once frosted, slice with a sharp knife for clean edges.

My favorite part is the coffee in the frosting. It feels like a secret that elevates these brownies from ordinary to special. These brownies always remind me of cozy afternoons spent chatting with friends over a fresh pot of coffee, the kitchen smelling heavenly.

Storage Tips

Store leftover brownies tightly wrapped at room temperature for up to three days. For longer storage, keep them in an airtight container in the fridge for a week or freeze for up to three months. Thaw frozen brownies wrapped in foil at room temperature to keep them soft.

Ingredient Substitutions

If you don’t have instant coffee powder, espresso powder works great and can provide a stronger coffee flavor. Butter can be swapped for margarine if needed but will slightly alter the richness and texture. Use whole wheat pastry flour for a nuttier taste and added fiber though the texture will be less fudgy.

Serving Suggestions

These mocha brownies are delightful on their own but serve them with a scoop of vanilla ice cream or a dollop of lightly whipped cream to balance richness. A sprinkle of cocoa powder or finely grated chocolate on top adds an elegant touch.

These mocha brownies combine deep chocolate and subtle coffee for an indulgent treat. They are perfect for sharing or enjoying with a warm cup of coffee.

Common Questions About Recipes

→ What type of chocolate works best for these brownies?

Use dark chocolate with 60%-75% cocoa for a rich, balanced mocha flavor and fudgy texture.

→ Can I substitute instant coffee powder?

Instant coffee powder is ideal for its quick dissolve and strong flavor, but espresso powder can also enhance the coffee notes.

→ How do I achieve a smooth cafe latte frosting?

Beat softened butter and gradually add sifted powdered sugar with dissolved coffee and vanilla until creamy and fluffy.

→ What baking pan size is recommended?

An 8x8 inch (20x20 cm) pan ensures even baking and the perfect thickness for the brownies.

→ Can these brownies be made without frosting?

Yes, skipping frosting and adding chocolate chips inside offers a delicious alternative with rich coffee-chocolate flavor.