Introduction

These coffee brownies combine rich chocolate flavor with a subtle espresso kick for a decadent treat. Topped with creamy coffee frosting and a smooth chocolate glaze, they’re perfect for satisfying your sweet tooth with a hint of caffeine.

Three square bars are stacked on a white plate with a paper doily and brown parchment underneath. Each bar has three layers: a thick, dark brown, soft brownie base with a rough texture at the bottom, a middle layer of smooth, light tan peanut butter cream, and a top layer of shiny, dark chocolate ganache that looks firm and smooth with slight wavy ridges. In the background is a white cup and scattered round chocolate balls, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, melted
1/4 cup dark cocoa powder
1 cup granulated sugar
2 tablespoons instant espresso powder
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/4 teaspoon baking powder
3/4 cup all-purpose flour
3 tablespoons heavy whipping cream
1 1/2 teaspoons instant coffee granules
1/4 cup unsalted butter, softened
1/8 teaspoon salt
1 3/4 cups powdered sugar
1/2 cup dark chocolate chips
2 tablespoons heavy whipping cream (for glaze)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with foil and spray it with nonstick baking spray.
Step 2: In a bowl, whisk together the melted butter and dark cocoa powder until smooth.
Step 3: In a separate large bowl, beat the sugar, eggs, instant espresso powder, and vanilla extract until the mixture is light and fluffy. Add the chocolate butter mixture and mix well.
Step 4: Combine the salt, baking powder, and flour in another bowl. Gradually stir this dry mixture into the wet ingredients until just combined.
Step 5: Spread the batter evenly into the prepared pan. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let cool completely.
Step 6: To make the frosting, stir together the heavy whipping cream and instant coffee granules until dissolved.
Step 7: Beat the softened butter and salt until creamy. Gradually add the powdered sugar and coffee cream mixture, beating continuously.
Step 8: Once fully combined, beat on high speed for about 1 minute until light and fluffy. Spread this frosting over the cooled brownies.
Step 9: For the glaze, place the dark chocolate chips and 2 tablespoons heavy whipping cream in a microwave-safe bowl. Heat for 30 seconds, then stir until melted and smooth. If needed, heat for an additional 15 seconds and stir again.
Step 10: Spread the chocolate glaze evenly over the coffee frosting. Let the glaze set before cutting the brownies into 16 squares.

Tips & Variations

For a stronger coffee flavor, increase the instant espresso powder in the batter by 1 teaspoon.
Try adding chopped nuts or chocolate chunks for extra texture.
If you prefer a lighter frosting, substitute half the butter with cream cheese.
Use high-quality dark chocolate chips for a richer glaze.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat briefly in the microwave to soften the frosting, or enjoy chilled for a firmer texture.

How to Serve

The image shows three square layered dessert bars stacked on a white plate with a paper doily. Each bar has three distinct layers: a bottom dark brown, rich chocolate brownie layer with a dense and moist texture; a middle creamy peanut butter layer in a light tan color that looks smooth and thick; and a top dark chocolate layer that is glossy and slightly rippled. The stack is placed on a white marbled surface with some blurred chocolate-coated coffee beans and a cup of coffee in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant espresso powder?

Instant espresso powder provides concentrated coffee flavor without adding extra liquid, which helps maintain the brownie’s texture. Using brewed coffee may change the batter consistency, so it’s best to stick with espresso powder.

How do I know when the brownies are done?

Insert a toothpick into the center of the brownies near the end of baking. It should come out with a few moist crumbs but not wet batter. This ensures the brownies are fudgy rather than cakey.