Mocha Brownies with Café Latte Frosting

Why You’ll Love This Recipe

I love this recipe because it takes classic brownies to the next level. The espresso enhances the chocolate flavor, giving it that café-style richness, while the frosting adds a silky, luxurious finish. These brownies are perfect for parties, holidays, or just treating myself after a long day. Plus, they’re easy to make and store beautifully.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Mocha Brownies:
1 cup unsalted butter, melted
1½ cups granulated sugar
½ cup light brown sugar, packed
4 large eggs
1 tablespoon vanilla extract
¾ cup unsweetened cocoa powder
1 tablespoon instant espresso powder
1 cup all-purpose flour
½ teaspoon salt
1 cup semi-sweet chocolate chips

Café Latte Frosting:
½ cup unsalted butter, softened
2 tablespoons heavy cream or milk
1 tablespoon instant coffee or espresso powder
1½ cups powdered sugar
½ teaspoon vanilla extract

Optional Topping:
Chocolate shavings or cocoa powder for dusting

Directions

1. I preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or lightly grease it.

2. In a large bowl, I whisk together melted butter, granulated sugar, and brown sugar until smooth.

3. I add eggs and vanilla extract, mixing until the batter looks light and glossy.

4. I whisk in cocoa powder and espresso powder until fully blended.

5. I fold in flour, salt, and chocolate chips until just combined, being careful not to overmix.

6. I pour the batter into the prepared pan and spread it evenly.

7. I bake for 30–35 minutes, or until a toothpick inserted near the center comes out with moist crumbs.

8. I let the brownies cool completely in the pan before frosting.

9. For the frosting, I dissolve espresso powder in the cream or milk, then beat the softened butter until creamy.

10. I add the coffee mixture and beat until smooth, then gradually mix in powdered sugar and vanilla until fluffy and spreadable.

11. I spread the frosting evenly over the cooled brownies and top with chocolate shavings or a dusting of cocoa powder.

12. I cut the brownies into squares and serve.

Servings and Timing

This recipe makes about 16 brownies. Prep time is 20 minutes, baking time is 35 minutes, and cooling/frosting time brings the total to 1 hour and 35 minutes. Each brownie contains about 300 calories.

Variations

Sometimes I swirl melted chocolate into the batter for an extra indulgent texture. For a milder coffee flavor, I reduce the espresso powder slightly, or replace it with hot cocoa mix. When I want to add crunch, I sprinkle chopped walnuts or pecans on top before baking. For a mocha-latte twist, I drizzle caramel over the frosting.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 4 days or refrigerate them for up to a week. They can also be frozen (unfrosted) for up to 2 months—just thaw before adding the frosting. To enjoy them warm, I microwave a slice for about 10–15 seconds.

FAQs

Can I make these without coffee?

Yes, I replace the espresso powder with cocoa powder for a rich chocolate flavor without coffee.

Can I use decaf coffee?

Yes, decaf espresso powder works perfectly for the same flavor without caffeine.

How do I get fudgier brownies?

I slightly underbake them and let them cool completely before cutting.

Can I use dark chocolate chips?

Yes, dark chocolate chips make the brownies even richer.

What kind of coffee works best for the frosting?

Instant espresso or strong instant coffee both work well.

Can I make this recipe gluten-free?

Yes, I substitute the all-purpose flour with a 1:1 gluten-free baking blend.

Can I make it dairy-free?

Yes, I use dairy-free butter and plant-based milk in the frosting.

Why did my frosting turn runny?

I add more powdered sugar or chill it for 10 minutes to thicken.

Can I make this ahead of time?

Yes, I bake the brownies the day before, then frost them the next day for the best texture.

Can I double this recipe?

Yes, I double all the ingredients and bake in two pans for larger gatherings.

Conclusion

Mocha Brownies with Café Latte Frosting are one of my favorite ways to combine two irresistible flavors—coffee and chocolate—into one decadent dessert. The fudgy brownies, smooth frosting, and rich aroma make them perfect for any occasion. Whether I serve them at a party or enjoy one with a cup of coffee, these brownies always hit the sweet spot.