Espresso Brownies With A Mocha Frosting. Just the name alone makes me happy. This wonderfully easy recipe combines two of the world’s best flavors and puts them in a perfect, handheld bite.
These decadent espresso brownies with a mocha frosting are the dessert you need for any occasion, but also simple enough to make for everyday. Chocolate and espresso are a match made in heaven. All you need is a cup of coffee and a little time.
Let’s get started!
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espresso Brownies Ingredients
Espresso Brownies
Mocha Frosting
- Butter
- Powdered Sugar
- Cocoa Powder
- Espresso Powder
- Heavy Cream
- Kosher Salt
- Flakey Sea Salt
how to make espresso brownies
The Brownies
To begin this masterpiece, start by melting the butter. Add this to the cocoa powder, and sugar and stir until you have a smooth chocolate mixture. This will be thickkkkkk. Don’t worry, though. This is what will give us that wonderful fudgey texture. Now, add this concoction to a large mixing bowl.
Next, add the eggs one at a time until thoroughly incorporated. At this point, the mixture should be silky. Add the vanilla and espresso powder to combine. Fold in the flour and chocolate chips and you have a brownie mix fit for a queen.
Throw this into a preheated 350° oven, in a 9×13 parchment lined baking pan, for about 30 minutes. Test it with a toothpick and make sure the toothpick comes away fairly clean after removing from the oven. The chocolate chips in the batter can make this a little tricky. You just don’t want a super wet batter on the toothpick.
Remove the brownies from the oven and let them cool completely. While this happens, let’s move on to the mocha frosting.
The Frosting
This frosting is dangerous. I’ll just say that. It’s perfectly smooth, with a hint of mocha and a touch of flakey sea salt that just set these brownies off. I dare you not to lick the bowl after you get done making this step. But, I digress.
To begin, you’ll need room temperature butter. If it’s not room temp, this is going to be difficult. Add the butter to a large mixing bowl along with the heavy cream and vanilla. Using either a stand mixer or hand mixer, begin to cream these ingredients together. Then, SLOWLY add the powdered sugar and cocoa powder a little at a time. If you add the powdered sugar and cocoa powder all at once, you’ll end up wearing it instead of eating it. And, that defeats the purpose of this exercise in the brownie arts.
Once the sugar and cocoa are incorporated, finish with a healthy pinch of kosher salt and get ready to frost the brownies.
With an offset spatula, carefully smooth the frosting over the surface of the brownies. Top with a healthy sprinkle of flakey sea salt. Grab a piping hot cup of coffee and try to eat just one.
recipe frequently asked questions
You can absolutely leave out the espresso powder if you’re not a fan of coffee flavor. These brownies and the frosting will still be amazing.
I will say this, though. The espresso flavor is not overwhelming in this recipe and, in my opinion, just enhances the chocolate flavor.
I am team dark chocolate all the way. So, for myself, I used a good quality dark cocoa powder.
However, if you don’t want something that intense, use a lighter cocoa powder. It will give you a fantastic result. This is definitely where you can pick and choose your level of chocolatety-ness. It’s a word. Roll with it.
You absolutely do not have to frost these brownies. They are fudgey and wonderful without anything extra. When I am in a time crunch, I skip the frosting and just add a sprinkle of flakey sea salt to the top.
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Espresso Brownies with Mocha Frosting
Equipment
Ingredients
The Brownies
- 1 cup (2 sticks) butter, melted
- 1½ cups cocoa powder
- 2 cups granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 tbsp espresso powder
- 1 cup AP Flour
- 1 cup semi-sweet chocolate chips
The Frosting
- 2 cups (4 sticks) butter, room temperature
- ¼ cup plus 2 tbsp heavy cream
- 2 tsp vanilla extract
- 4½ cups powdered confectioner's sugar
- ¾ cups cocoa powder
- 1 tbsp espresso powder
- flakey sea salt, for topping
Instructions
The Brownies
- Preheat the oven to 350°.
- Mix the butter, cocoa powder, and sugar until you have a smooth, chocolate mixture. This will be thickkkkkk. Add this concoction to a large mixing bowl.
- Next, add the eggs one at a time until thoroughly incorporated. At this point, the mixture should be silky. Add the vanilla and espresso powder to combine. Fold in the flour and chocolate chips.
- Pour brownie batter into a 9×13, parchment lined baking pan and bake for about 30 minutes. Test it with a toothpick and make sure the toothpick comes away fairly clean after removing from the oven. The chocolate chips in the batter can make this a little tricky. You just don't want a super wet batter on the toothpick.
- Remove the brownies from the oven and let them cool completely. While this happens, let's move on to the mocha frosting.
The Mocha Frosting
- Add the butter to a large mixing bowl along with the heavy cream and vanilla. Using either a stand mixer or hand mixer, begin to cream these ingredients together. Then, SLOWLY add the powdered sugar and cocoa powder a little at a time.
- Once the sugar and cocoa are incorporated, add a healthy pinch of kosher salt and mix to combine.
- With an offset spatula, carefully smooth the frosting over the surface of the brownies. Top with a healthy sprinkle of flakey sea salt.
- Grab a cup of hot coffee and enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Espresso Brownies recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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