Updated: May 1
I have a good friend (that I've literally been friends with since middle school!) who LOVES coffee- flavored anything. Her favorite candle of ours is our Warm Hazelnut Coffee scent, and she has even managed to find coffee-infused beer, which I've tried, and honestly, it's really good! Her birthday was coming up so I knew in addition to giving her her favorite candle, I had to make her something coffee-forward. I had found a few different options on Pinterest, but when I found these babies, I just had to give them a try.
This recipe is from a website called justsotasty.com and it was easy to follow and actually pretty quick to make! The brownies were super fudgy, chewy, and moist - this being a result of melted chocolate in the recipe! Also be sure not to over-mix the batter either, and that will even further help to create a soft brownie.
The Cafe Latte Buttercream was light and creamy, and literally tastes like a good cup of coffee. The combine flavors of both the brownie and the frosting harmonize together so well, making these brownies just dreamy. I also added chocolate chips to both the batter and as a garnish because I love a little crunch...and who doesn't love some extra bites of chocolate?!
Safe to say, my friend enjoyed them and they vanished at her birthday party. I'll definitely be making these again.
Here's the Recipe:
For the Mocha Brownies
5.5 oz dark chocolate chopped (60% - 75% cocoa)
½ cup unsalted butter
1 tablespoon instant coffee granules
1 cup white sugar
1 tablespoon vanilla extract
3 large eggs
¼ teaspoon salt
⅔ cup all-purpose flour spooned & leveled
1 cup semi-sweet or dark chocolate chips (if desired)
For the Cafe Latte Buttercream
1 to 1.5 teaspoons instant coffee granules
2 to 3 tablespoons whipping cream
⅓ cup unsalted butter softened to room temperature
2 cups powdered sugar sifted
A handful of chocolate chips for garnish (if desired)
For the Mocha Brownies
Preheat the oven to 350F degrees.
Line an 8x8 inch pan with parchment paper so there's an overhang around the edges. Or line with aluminum foil and lightly grease.
In a large microwave-safe bowl, add the butter and dark chocolate.
Microwave for 45-second intervals on medium power, stirring between each interval until melted.
Whisk in the instant coffee, sugar and vanilla extract.
Whisk in the eggs 1 at a time until the mixture is glossy.
Using a spatula or wooden spoon, carefully fold in the flour and salt. Then fold in the chocolate chips.
Pour/spoon the batter into your prepared pan and bake for 20-25 minutes or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs.
Cool in the pan on a wire rack before frosting.
To Make the Cafe Latte Buttercream
In a small cup dissolve the instant coffee granules in 2 tablespoons of the whipping cream. If you prefer a stronger coffee flavor, use 1.5 teaspoons of instant coffee granules.
In a large bowl using a stand or hand-held electric mixer beat the butter for about 1 minute to soften. Turn the mixer down to low speed and beat in 1.5 cups of icing sugar.
Beat in the cream. If the frosting seems too thin or not sweet enough, beat in the remaining ½ cup powdered sugar.
Remove the brownies from the pan using the overhang of the parchment paper.
Frost the brownies with the cafe latte buttercream using a flat-edge knife once the brownies have fully cooled. Garnish with chocolate chips if desired. Cut into 9 or 16 squares and enjoy!
Store brownies in an airtight container at room temperature for 2 days or in the fridge for up to 4 days. Unfrosted brownies can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the fridge before frosting.