You know that moment when you take a bite of something so good you actually close your eyes? Frosted Coffee Brownies deliver exactly that kind of experience. These aren’t your average brownies, they’re deeply chocolatey, perfectly fudgy, and kissed with just enough espresso to make everything taste richer and more complex. Then there’s that luscious coffee buttercream on top that tastes like your favorite coffeehouse drink transformed into frosting form.
Here’s what makes this recipe special: it comes together in one bowl with simple ingredients you probably already have, yet it tastes like you spent hours in the kitchen. The coffee flavor is subtle but unforgettable, even people who swear they don’t like coffee desserts always come back for seconds (it’s happened at every gathering where these make an appearance).
Whether you’re bringing dessert to a friend’s house, need something special for book club, or just want to elevate your regular Tuesday evening, these brownies are your answer. And let’s be honest, sometimes we all need a little chocolate therapy, and it might as well be the best version possible.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional—the aim is to educate, not just instruct.
Why These Coffee Brownies Deserve a Spot in Your Life
❃ Actually foolproof: One bowl, simple steps, and zero fancy techniques mean you really can’t mess this up
❃ That perfect fudgy texture: Dense and moist with those gorgeous crackly tops, never dry or cakey
❃ Coffee makes chocolate sing: The espresso doesn’t make these taste like coffee; it makes the chocolate taste more like itself
❃ Impressive with minimal effort: That glossy frosting looks like you bought them from an expensive bakery
❃ Perfect make-ahead dessert: These actually taste better the next day, which means less stress when you’re hosting
❃ Freezer-friendly lifesaver: Wrap individual squares and you’ve got emergency chocolate on hand for weeks
What You’ll Need to Whip Up These Beauties
For the Brownies:
• 1 cup (226g) unsalted butter. Real butter makes all the difference here; don’t swap for margarine
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature. Pop them in warm water for 5 minutes if you forgot to take them out
• 1 tablespoon instant espresso powder. Look for Medaglia d’Oro or Café Bustelo in the coffee aisle
• 2 teaspoons vanilla extract. Pure vanilla is worth it in recipes like this
• ¾ cup (65g) unsweetened cocoa powder. Dutch-process gives the smoothest flavor, but natural works beautifully too
• 1 cup (125g) all-purpose flour. Spoon it into your measuring cup instead of scooping to avoid packing in too much
• ½ teaspoon salt. This brings out all the chocolate-coffee goodness
• 1 cup (175g) semi-sweet chocolate chips. Totally optional, but they create melty pockets of extra chocolate
For the Coffee Frosting:
• ½ cup (113g) unsalted butter, softened. Should be soft enough to leave an indent when pressed
• 3 cups (360g) powdered sugar, sifted. Sifting prevents lumps in your frosting
• 2 tablespoons instant espresso powder. dissolved in 3 tablespoons hot water and cooled
• 1 teaspoon vanilla extract
• 2–3 tablespoons heavy cream. Start with 2 and add more if needed for the right consistency
Quick Notes: No espresso powder? Use double-strength brewed coffee instead, but you’ll need to reduce the cream in the frosting to keep it from getting too thin. For a gentler coffee flavor, cut the espresso powder in half, these are still incredible with just a hint of coffee.
Let’s Bake These Fudgy Coffee Brownies Step-by-Step
1 Get your pan ready and heat the oven.
Line a 9×13-inch baking pan with parchment paper, letting it hang over two opposite sides, this becomes your handle later for lifting out the brownies. Preheat your oven to 350°F (175°C) and position the rack in the center. Trust me on the parchment paper; it makes getting perfect squares so much easier.
2 Start with the butter and sugar.
Melt your butter (microwave or stovetop, whatever’s easier) and let it cool for a few minutes so it won’t scramble your eggs. Whisk in the sugar until everything’s combined, it should look a bit grainy but smooth. Add your eggs one at a time, whisking well after each one. You’ll notice the mixture gets glossy and thick, almost like it’s coming together into something magical. Stir in the espresso powder and vanilla, making sure the espresso dissolves completely.
3 Fold in the dry ingredients gently.
Sift the cocoa powder right over your wet ingredients, this prevents those annoying lumps that never quite mix in. Add the flour and salt. Here’s where you want to be gentle: use a rubber spatula and fold everything together with big, sweeping motions from the bottom of the bowl up and over. Stop the second you don’t see any more flour streaks. Overmixing develops gluten, and that’s what turns fudgy brownies into cake (which is fine, but not what we’re after here).
4 Add chocolate chips if you’re using them.
Fold in those chocolate chips with just a few strokes. They’ll melt into gooey pockets throughout the brownies and honestly, they make every bite even better.
5 Bake until they’re just right.
Pour the batter into your prepared pan and smooth it out to the corners. Bake for 28–32 minutes. Here’s the trick: you’re looking for a toothpick inserted about 2 inches from the edge to come out with a few moist crumbs. Not wet batter, but definitely not clean. The center should look barely set and maybe even a tiny bit underdone, that’s perfect because they keep cooking as they cool. Overbaking is the enemy of fudgy brownies.
6 Cool completely (yes, really).
Let the pan cool on a wire rack for 15 minutes, then use your parchment handles to lift the whole thing out. Let it cool completely before you even think about frosting, at least an hour. If you frost warm brownies, the buttercream will melt into a mess instead of creating that beautiful smooth layer. Pour yourself a coffee and practice patience (or do the dishes from making the brownies).
7 Whip up that dreamy frosting.
Beat the softened butter with a mixer until it’s pale and fluffy, about 2 minutes. Add the powdered sugar gradually, one cup at a time on low speed saves you from a sugar explosion in your kitchen. Mix your espresso powder with the hot water and let it cool to room temperature (hot liquid = melted frosting). Add the cooled coffee and vanilla, then beat on medium-high for 3–4 minutes until the frosting is light and airy. Add cream one tablespoon at a time until it’s spreadable but still holds its shape.
8 Frost and cut into perfect squares.
Spread the frosting over your completely cooled brownies using an offset spatula or the back of a spoon. For those bakery-perfect cuts, wipe your knife clean between each slice. These Frosted Coffee Brownies are ready to serve immediately, or you can chill them for firmer edges. Just bring them back to room temperature before serving so the frosting is soft and creamy.
Don’t Skip These! They Make or Break It
❃ Make sure that espresso powder dissolves completely. Little bitter clumps aren’t fun to bite into. Mix it with the vanilla and let it sit for 30 seconds before adding it to your batter.
❃ Room temperature ingredients matter for the frosting. Cold butter won’t whip up light and fluffy, you’ll end up with grainy frosting instead of silky smooth. If you forgot to take it out early, cut it into small pieces and let it sit for 20 minutes.
❃ The brownies get even better overnight. Something about letting them sit makes all the flavors deepen and come together. If you can resist eating them all immediately, store them in an airtight container and try one the next day, you’ll see what you mean.
❃ Adjust the coffee intensity to your taste. Love a strong coffee flavor? Bump the espresso powder up to 1½ tablespoons in the brownies and 2½ tablespoons in the frosting. Want it more subtle? Cut it down to 2 teaspoons and 1½ tablespoons. These brownies are forgiving and still delicious either way.
❃ That parchment paper sling is non-negotiable. Even with a well-greased pan, brownies can stick, and prying them out leads to broken, messy squares. The parchment makes removal absolutely foolproof.
Nutrition (per serving, based on 24 brownies)
• Calories: 245
• Carbohydrates: 32g
• Protein: 3g
• Fat: 13g
• Fiber: 1g
• Sugar: 26g
• Sodium: 85mg
❃ Nutrition info is estimated and may vary depending on specific ingredients and portion sizes.
Quick Answers for Curious Bakers
➲ What if I don’t have espresso powder?
No worries! Use 2 tablespoons of really strong brewed coffee in the brownie batter. For the frosting, use 3 tablespoons of strong coffee and cut the heavy cream down to just 1 tablespoon so the frosting doesn’t get too thin. The flavor won’t be quite as intense, but they’ll still be wonderful.
➲ How should I store these brownies?
Keep them in an airtight container at room temperature for 3–4 days. If your kitchen runs warm or it’s summer, pop them in the fridge, just let them sit out for 15–20 minutes before serving so the frosting softens up. They taste best when the frosting is creamy, not cold and firm.
➲ Can I freeze these for later?
Absolutely! Cut the brownies into squares and wrap each one individually in plastic wrap, then put them all in a freezer bag. They’ll keep for up to 3 months. You can frost them after thawing, or freeze them already frosted (the frosting might lose a little of its glossy finish, but the taste is still perfect). They thaw at room temperature in about 2–3 hours.
➲ Help! My brownies turned out cakey instead of fudgy.
The most common reason is overbaking. Brownies keep cooking from residual heat even after you take them out, so they should look slightly underdone in the center when you pull them. The other culprit is too much flour, if you scoop directly from the bag, you pack in way more than if you spoon it into the measuring cup and level it off.
A Sweet Finish Worth Every Bite
These Frosted Coffee Brownies are the kind of recipe you’ll make over and over once you try them. They’re special enough to bring to any gathering where you want to make an impression, but easy enough that you don’t need to be an experienced baker to nail them. That combination of rich chocolate, subtle coffee depth, and creamy frosting just works, it’s pure comfort in dessert form.
If you loved these, you might also want to try My:
❃ Best Fudgy Brownies Recipe – Rich & Dense (Only 5-Ingredient!)
❃ Rich & Fudgy Chocolate Brownie with Cocoa Powder (30 Minutes!)
❃ Fudgy Gluten Free Zucchini Brownies in 35 Minutes
❃ Fudgy Cheesecake Swirl Brownies (The Easy Recipe You Need Now)
Baked these brownies? I’d love to hear how they turned out! Drop a comment below, give the recipe a quick rating to help other chocolate lovers find it, and share a photo, I absolutely love seeing your creations. Don’t forget to save this recipe to Pinterest so it’s ready when the next chocolate craving strikes (because you know it will). Happy baking, friend!
Decadent Frosted Coffee Brownies (Better Than Your Favorite Bakery!)
Ingredients
Brownies:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 tablespoon instant espresso powder
- 2 teaspoons vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips optional
Coffee Frosting:
- ½ cup unsalted butter softened
- 3 cups powdered sugar sifted
- 2 tablespoons instant espresso powder
- 3 tablespoons hot water
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
Instructions
- Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper, leaving overhang on two sides.
- Melt butter and let cool slightly. Whisk in sugar until combined. Add eggs one at a time, whisking well after each. Stir in espresso powder and vanilla.
- Sift cocoa powder over wet ingredients. Add flour and salt. Fold gently with a spatula until just combined. Fold in chocolate chips if using.
- Pour batter into prepared pan. Bake 28-32 minutes until a toothpick inserted 2 inches from edge has moist crumbs. Cool completely in pan, about 1 hour.
- Make frosting: Beat softened butter until fluffy. Gradually add powdered sugar. Dissolve espresso powder in hot water and cool. Add cooled coffee mixture and vanilla. Beat 3-4 minutes. Add cream until spreadable.
- Spread frosting over cooled brownies. Cut into 24 squares. Serve at room temperature for best flavor.
