Introduction

These Coffee Brownies are a rich and decadent treat that perfectly balances deep chocolate flavor with a subtle coffee kick. Topped with a creamy coffee-infused frosting and a glossy chocolate ganache, they’re ideal for any coffee lover looking for a delicious dessert.

The image shows a stack of three layered dessert bars on a white plate with a delicate white doily and parchment paper beneath them, placed on a blue cloth with white patterns over a white marbled surface. Each bar has three layers: the bottom and middle layers are thick, dark brown, moist brownie cake; the middle and top layers are creamy, light tan peanut butter frosting; and the top layer is a smooth, shiny dark chocolate ganache with slight ridges. The stack is slightly uneven, with crisp edges and a dense texture. In the blurred background, a white cup and additional bars are visible. 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 (for frosting)
1 1/2 teaspoons instant coffee granules
1/4 cup unsalted butter, softened (for frosting)
1/8 teaspoon salt (for frosting)
1 3/4 cups powdered sugar
1/2 cup dark chocolate chips
2 tablespoons heavy whipping cream (for ganache)

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Line an 8×8-inch pan with foil and spray with nonstick baking spray.
Step 2: Whisk together the melted butter and cocoa powder until smooth.
Step 3: Beat the sugar, eggs, espresso powder, and vanilla extract until light and fluffy. Add the chocolate butter mixture and mix again until combined.
Step 4: Stir together the salt, baking powder, and flour. Gradually fold this dry mixture into the wet ingredients until just combined.
Step 5: Spread the batter evenly in the prepared pan. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and let cool completely.
Step 6: In a small bowl, stir together the heavy whipping cream and instant coffee granules until the coffee dissolves.
Step 7: Beat the softened butter and salt until creamy. Slowly add the powdered sugar and coffee cream mixture while continuing to beat.
Step 8: Once fully combined, beat on high speed for 1 minute until the frosting is light and fluffy. Spread evenly over the cooled brownies.
Step 9: Place the dark chocolate chips and heavy cream for the ganache 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 ganache over the frosting layer. Let it set before cutting into 16 squares and serving.

Tips & Variations

For a stronger coffee flavor, add an extra teaspoon of instant espresso powder to the batter.
Use a mix of dark and milk chocolate chips for a sweeter ganache.
Allow the brownies to cool completely before frosting to prevent melting.
Substitute brewed espresso for the instant coffee granules in the frosting for a smoother taste.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Before serving, bring to room temperature or warm slightly to soften the frosting and ganache.

How to Serve

The image shows a stack of three rich dessert bars on a white plate with a white lace doily underneath. Each bar has three layers: a dark, dense chocolate brownie base at the bottom, a middle creamy peanut butter layer with a smooth texture, and a top glossy dark chocolate layer with slight wave patterns. The plate is placed on a blue napkin with white geometric patterns, set on a dark wooden table with a white marbled texture background. In the blurry background, there is a white cup and a white bowl filled with round chocolate candies, with some candies also scattered on the table. 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?

Yes, you can substitute 2 tablespoons of brewed espresso or strong coffee for the instant espresso powder in the batter and coffee granules in the frosting. Reduce the liquid in the recipe slightly to compensate.

How do I know when the brownies are done baking?

Insert a toothpick in the center of the brownies around the 25-minute mark. They are done when the toothpick comes out with a few moist crumbs but no wet batter.