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.
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Espresso Brownies with a Mocha Frosting. Come onnnnnnn. These brownies are the stuff of my dreams. The brownies themselves are wonderful and moist and absolute perfection. The frosting? You could smear this stuff on a rock and it would taste good.
This recipe is all of those wonderful things, but its so easy to make. The brownie batter comes together in minutes and is nothing more than fridge and pantry staples. The frosting is the same and can easily be whipped up while the brownies take a quit trip in the oven.
I make these absurdly decadent espresso brownies for parties, for church, and for sweet treats for my kids. But, this recipe was something I developed for myself. I love, love these brownies and I consider it a form of self care when I make them for me. Life is short. Make the brownie. Lick the beaters.
A Word About What You'll Need
These espresso brownies don't require anything out of the ordinary. It's the usual flour, sugar, eggs group of baking essentials. Nothing exciting here.
However, you will need some espresso powder to give this recipe it's wonderful espresso/coffee flavor. It's worth it to buy some if you don't have any, but instant coffee granules will also work.
Flaky sea salt. I cannot tell you how wonderful this seemingly simple ingredient makes this recipe. The salt brings out the flavor of both the espresso AND the chocolate. Please, please, please get some and use it.
Making your brownie masterpiece
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 9x13 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 espresso 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 espresso 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
Do I have to use the espresso powder?
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. You could also use a little instant coffee instead.
Dark cocoa powder versus regular cocoa powder. Which should I use?
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.
Do I have to make the frosting?
You absolutely do not have to frost these espresso 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.
Recipe tips and tricks
- Make sure all the eggs are room temperature.
- Don't over mix the espresso brownies batter as it can become tough.
- Don't skip the flaky sea salt on top. Salt enhances the flavor of food, and therefore, makes the chocolate more chocolatey and the mocha more...mocha-ey. It makes and delicious difference.
- Store the espresso brownies in the fridge in a large container with a lid for the best result. Right before you're ready to enjoy, let them sit out on the counter top to let them come up to room temp.
Recipe
Espresso Brownies with Mocha Frosting Recipe
Equipment
Ingredients
The Brownies
- 1 cup (2 sticks) butter, melted
- 1½ cups cocoa powder
- 2 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon 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 teaspoon vanilla extract
- 4½ cups powdered confectioner's sugar
- ¾ cups cocoa powder
- 1 tablespoon 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 9x13, 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
If you guys make this Espresso Brownies recipe, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
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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Anna says
These are incredible! Super simple and the frosting is dangerous. I made them for a birthday party and they were a huge hit!