Mocha Brownies Cafe Latte (Printer-Friendly Version)
Fudgy mocha brownies paired with creamy cafe latte frosting for a decadent coffee-chocolate treat.
# What You'll Need:
→ Mocha Brownies
01 -
5.5 oz dark chocolate, finely chopped (60-75% cocoa)
02 -
1/2 cup unsalted butter
03 -
1 tablespoon instant coffee powder
04 -
1 cup granulated sugar
05 -
1 teaspoon vanilla extract
06 -
2 large eggs, whisked
07 -
1/4 teaspoon salt
08 -
3/4 cup all-purpose flour, spooned and leveled
→ Cafe Latte Buttercream
09 -
1-2 teaspoons instant coffee powder
10 -
1 tablespoon boiling water
11 -
1/2 cup unsalted butter, softened
12 -
1 1/2 to 2 cups powdered sugar, sifted
13 -
1/2 teaspoon vanilla extract
14 -
1/4 teaspoon salt
15 -
1 tablespoon whipping cream, optional
# Steps to Follow:
01 -
Preheat the oven to 350°F. Line an 8x8-inch pan with parchment paper, leaving an overhang, or grease and line with foil.
02 -
In a microwave-safe bowl, combine chopped chocolate, butter, and instant coffee. Microwave in 45-second intervals on medium power, stirring between intervals until smooth. Alternatively, melt in a double boiler over low heat. Let cool slightly.
03 -
Whisk sugar, eggs, and vanilla extract into the cooled chocolate mixture until well combined.
04 -
Gently fold in flour and salt until just incorporated.
05 -
Pour batter evenly into the prepared pan. Bake for 23 to 28 minutes until the top is set and a toothpick inserted comes out clean or with moist crumbs.
06 -
Allow brownies to cool in the pan on a wire rack before frosting.
07 -
Dissolve instant coffee powder in boiling water, stirring until completely dissolved. Chill until cool.
08 -
Beat softened butter with an electric mixer on medium for about 1 minute until creamy. Add 1 cup powdered sugar, vanilla, and salt; mix on low until combined.
09 -
Add the cooled coffee mixture. Slowly beat in remaining powdered sugar in 1/2 cup increments until desired sweetness and consistency are reached. Add whipping cream if necessary for spreading consistency.
10 -
Remove brownies from the pan using parchment overhang. Once completely cooled, spread frosting evenly with a flat knife. Slice into 12 pieces with a sharp knife.