Description
Indulgent mocha brownies crowned with silky cafe latte frosting deliver rich chocolate and coffee magic. Chocolate enthusiasts and caffeine lovers discover pure bliss in this elegant dessert that merges intense flavor with creamy sophistication.
Ingredients
Scale
Main Chocolate and Coffee Ingredients:
- 5.5 ounces (155 grams) dark chocolate, finely chopped (60% – 75% cocoa)
- 1 tablespoon instant coffee powder
- 1 tablespoon boiling water (for frosting)
Butter and Sugar Ingredients:
- ½ cup (112 grams) unsalted butter
- ½ cup (112 grams) unsalted butter, softened (for frosting)
- 1 cup (200 grams) granulated sugar
- 1 ½ – 2 cups (165–220 grams) powdered sugar, sifted
Baking and Flavoring Ingredients:
- 2 large eggs, whisked
- ¾ cup (84 grams) all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla extract (for frosting)
- ¼ teaspoon salt
- ¼ teaspoon salt (for frosting)
- 1 tablespoon whipping cream (if needed)
Instructions
- Prepare the baking workspace by positioning an oven rack in the center and warming it to 350°F. Create a non-stick surface in an 8×8 inch pan using parchment paper with extended edges for easy extraction.
- Craft the chocolate base by combining chopped chocolate, butter, and instant coffee in a microwave-safe vessel. Gradually melt the mixture using short intervals, stirring between each heating cycle to ensure smooth incorporation.
- Allow the melted chocolate mixture to cool slightly, then introduce granulated sugar, whisked eggs, and vanilla extract. Blend thoroughly using a whisk to create a uniform, glossy composition.
- Gently integrate flour and salt into the liquid mixture, folding with minimal stirring to maintain a delicate texture. Avoid overmixing to prevent dense brownies.
- Transfer the batter into the prepared pan, distributing evenly with a spatula. Bake for 23-28 minutes until the surface appears set and a testing implement reveals minimal moisture.
- Remove from the oven and allow complete cooling on a wire rack, maintaining the brownies in the original pan.
- Prepare the coffee essence by dissolving instant coffee in boiling water, then chill rapidly to room temperature.
- Whip softened butter until creamy and light, using an electric mixer at medium speed.
- Gradually introduce powdered sugar, beginning with one cup. Incorporate vanilla extract and salt while mixing at low speed.
- Blend the cooled coffee mixture into the buttercream, ensuring complete integration.
- Continue adding remaining powdered sugar incrementally, adjusting consistency with whipping cream if needed.
- Once brownies have cooled completely, lift from the pan using parchment paper edges and transfer to a cutting surface.
- Apply cafe latte frosting using a flat-edge knife, creating an even, smooth layer across the brownie surface.
- Slice into precise squares and serve at room temperature.
Notes
- Optimal chocolate melting requires careful microwave intervals or a double boiler technique to prevent burning.
- Coffee-infused brownies demand precise baking time to maintain a fudgy, moist texture without overcooking.
- Buttercream frosting’s consistency depends on gradual sugar incorporation and potential cream adjustment for smooth spreading.
- Parchment paper or foil lining ensures effortless brownie removal and clean cutting.
- Cooling brownies completely before frosting prevents melting and maintains structural integrity.
- Room temperature ingredients help create a more uniform and smoother brownie batter and frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 300
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg