Ingredients
Equipment
Method
- Step 1: Preheat your oven to a cozy 350°F (175°C). Grab a 9x13-inch baking pan and either grease and flour it, or line it with parchment paper, leaving a little overhang on the sides to use as "handles."
- Step 2: In a large mixing bowl, combine your melted butter and granulated sugar. Stir until well blended. Crack in your eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and the cool brewed coffee.
- Step 3: In a separate, medium-sized bowl, whisk together the flour, cocoa powder, salt, and baking powder until there are no clumps and everything is evenly distributed.
- Step 4: Gradually add your dry ingredients mixture into your wet ingredients bowl. Use a spatula or a wooden spoon to gently fold them together. Mix just until everything is combined and you don't see any dry streaks of flour; do not overmix.
- Step 5: Pour your brownie batter into your prepared pan, spreading it evenly. Pop it into your preheated oven and bake for 25-30 minutes. They are done when a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Once baked, let them cool completely in the pan on a wire rack.
- Step 6: While your brownies are cooling, make the coffee frosting. In a bowl, combine your softened butter, powdered sugar, brewed coffee, and vanilla extract. Beat them together with an electric mixer until the frosting is wonderfully smooth and creamy. If you want it a little looser or extra rich, drizzle in the heavy cream, a tablespoon at a time, until you reach your desired consistency.
- Step 7: Make sure your brownies are completely cool before frosting them. Once cooled, spread your delicious coffee frosting evenly over the top.
- Step 8: Slice your Frosted Coffee Brownies into squares. For extra clean cuts, run your knife under hot water and wipe it clean between each slice. Serve immediately.
Notes
Tips for Success: Do NOT overbake! For fudgy brownies, a toothpick should come out with moist crumbs. Cool Completely Before Frosting: Patience is key; warm brownies will melt the frosting. Room Temperature Frosting Ingredients: Use softened butter for the smoothest, creamiest frosting. Use good quality unsweetened cocoa powder for the best flavor. Adjust the strength of your brewed coffee to your personal preference. For perfectly neat squares, use a sharp knife and wipe it clean after each cut, or run it under hot water.
Substitutions & Additions: Amp up the chocolate by stirring in chocolate chips (milk, dark, or white) into the batter. Add chopped walnuts, pecans, or almonds for nutty goodness. Spice it up with a pinch of cinnamon or a dash of cardamom in the brownie batter. For an even more intense coffee flavor, add a teaspoon of instant espresso powder to the dry ingredients for the brownies, and a little extra to the frosting. If not a coffee frosting fan, make classic vanilla buttercream or chocolate ganache. For a dairy-free option, swap dairy butter for a plant-based alternative and use dairy-free milk/creamer in the frosting. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
Storage: Store frosted brownies in an airtight container at room temperature for up to 2-3 days. For longer storage, keep them in an airtight container in the refrigerator for up to a week; let them come to room temperature for 15-20 minutes before serving. To freeze, place cooled, frosted brownies in a single layer on a baking sheet and freeze until firm. Once frozen, transfer to a freezer-safe airtight container or heavy-duty freezer bag for up to 3 months. Thaw in the refrigerator overnight or at room temperature for a few hours before serving.