Mocha Brownies with Café Latte Frosting

Rich, fudgy Mocha Brownies with Café Latte Frosting are a game-changer for dessert lovers. Imagine biting into a square of deep chocolate goodness that pairs perfectly with the aromatic notes of coffee. Whether it’s for a special event or a cozy night in, these brownies will steal the show. They bring together the best of both worlds—chocolate and coffee, making them a must-try for anyone who appreciates these indulgent flavors. The good news? Baking them is a breeze! Gather your ingredients, and let’s chat about how to whip up these delightful treats that are sure to impress.

Why This Recipe Works

The secret to these amazing brownies lies in the perfect blend of rich dark chocolate and instant coffee, creating an irresistible mocha flavor. If you’re a chocolate and coffee lover, you’ll find this duo hard to resist. The addition of butter in both the brownies and frosting gives a creamy texture that enhances the flavor depth, making every bite a genuine indulgence. Moreover, keeping a close eye on the oven temperature ensures the brownies bake to fudgy perfection. A gentle cooling process helps maintain their moistness, resulting in a brownie that’s soft and satisfying.

Why You’ll Love This Mocha Brownies with Café Latte Frosting

You’ll fall head over heels for this dessert, which combines two beloved flavors—chocolate and coffee. It elevates your standard brownie experience to a whole new level. Plus, the Café Latte Frosting brings a unique twist, making these brownies perfect for both special occasions and casual treats. The recipe is straightforward, with simple ingredients and methods accessible to bakers of all skill levels. Yet, it delivers gourmet results that will have everyone asking for seconds!

Ingredients

• For the Mocha Brownies:
• 5.5 oz dark chocolate (60% – 75% cocoa), finely chopped
• 1/2 cup unsalted butter (112 grams)
• 1 tablespoon instant coffee powder
• 1 cup granulated sugar (200 grams)
• 1 teaspoon vanilla extract
• 2 large eggs, whisked
• 1/4 teaspoon salt

• 3/4 cup all-purpose flour (84 grams), spooned & leveled

• For the Café Latte Frosting:

• 1-2 teaspoons instant coffee powder
• 1 tablespoon boiling water
• 1/2 cup unsalted butter (112 grams), softened to room temperature
• 1 1/2 – 2 cups powdered sugar (165-220 grams), sifted
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon whipping cream (if needed)

Preparing the Mocha Brownies

Preheat the Oven

First things first, preheat your oven to 350°F (175°C). Grab an 8×8 inch pan, and line it with parchment paper. Leave an overhang to make lifting the brownies out easier later on. If you prefer, you could also lightly grease aluminum foil.

Melt Chocolate Mixture

In a large microwave-safe bowl, combine the chopped dark chocolate, unsalted butter, and instant coffee powder. Microwave the mixture in 45-second intervals on medium power, stirring in between until completely melted. Alternatively, you can use a double boiler over low heat if you prefer a more traditional method. Once melted, allow the mixture to cool slightly.

Combine Wet Ingredients

After cooling, whisk the granulated sugar, whisked eggs, and vanilla extract into the chocolate mixture. Make sure everything is well combined; this step is crucial for evenly flavored brownies!

Mix Dry Ingredients

Carefully fold in the flour and salt until just combined. Remember, avoid overmixing to achieve the best brownie texture. You want them chewy and fudgy, so mix just enough to bring everything together.

Bake the Brownies

Pour the batter into your prepared pan, spreading it into an even layer. Bake in the preheated oven for 23-28 minutes, checking for doneness using a toothpick. If it comes out clean or with a few moist crumbs, it’s perfect! Let the brownies cool in the pan on a wire rack.

Making the Café Latte Frosting

Dissolve Coffee

While the brownies cool, let’s make the frosting. Begin by mixing the instant coffee powder with boiling water in a small bowl. Stir until dissolved, then let it cool completely. If you want to speed things up, pop it in the fridge.

Beat the Butter

Using either a stand mixer or a handheld electric mixer, beat the softened butter for about 1 minute until it’s smooth and creamy. This creates the foundation of your frosting.

Add Sugar and Flavor

On low speed, gradually incorporate 1 cup of powdered sugar, along with the vanilla extract and salt. Mix until combined, making sure to scrape down the sides as needed.

Incorporate Coffee

Once your coffee mixture is cooled, it’s time to mix it in. Add the prepared coffee to the frosting, ensuring that it’s not warm. Warm coffee can melt the butter, and we want a fluffy frosting!

Finalize Frosting Consistency

Gradually add the remaining powdered sugar until you reach your desired sweetness and consistency. If your frosting feels too thick, you can adjust it with 1 tablespoon of whipping cream for a smoother finish.

Frosting the Brownies

Once the brownies are completely cool, remove them from the pan by lifting with the parchment overhang. Use a flat-edge knife to spread the Café Latte Frosting evenly across the top. When done, cut the brownies into squares with a sharp knife.

Serving Suggestions

These mocha brownies are best served alongside a steaming cup of coffee or espresso to enhance their wonderful mocha flavors. For a touch of elegance, top with a sprinkle of cocoa powder or some chocolate shavings—it’s all about presentation!

Tips for Success

To ensure your brownies turn out perfectly, make sure they are completely cool before frosting. If you frost them while they’re still warm, you’ll end up with a melty mess! Additionally, using high-quality dark chocolate really makes a difference in flavor.

Variations

Looking for a little twist? You can add chopped walnuts or pecans to the brownie batter for a nutty flavor. Or, if you prefer a richer experience, swap the frosting for chocolate ganache.

Storage Tips

Store your brownies in an airtight container at room temperature for up to 3 days. If you’re keeping them longer, pop them in the fridge where they can last up to a week. If frosted, it’s best to keep them refrigerated to maintain the frosting’s texture.

Pairing Ideas

For an added treat, pair these mocha brownies with a scoop of vanilla ice cream. The creaminess complements the rich chocolate perfectly. You could also enhance your dessert by serving it with fresh berries or a drizzle of caramel sauce for that extra sweetness.

FAQs

1. Can I use milk chocolate instead of dark chocolate?
Yes, but it will make the brownies sweeter and alter the flavor balance.

2. How can I ensure my brownies are fudgy?
The key is not to overbake them. Check for doneness a few minutes before the recommended baking time.

3. Can I freeze the leftover brownies?
Absolutely! Just wrap them well in plastic wrap, and they’ll keep in the freezer for up to 3 months.

4. Is it possible to make this recipe gluten-free?
Yes! Simply substitute all-purpose flour with a gluten-free flour blend.

5. Can I add more coffee flavor to the frosting?
Yes, you can definitely increase the instant coffee in the frosting to suit your taste.

Indulging in Mocha Brownies with Café Latte Frosting is truly a delightful experience. The rich chocolate flavor mingles beautifully with the bold coffee taste, making them perfect for any occasion. Whether shared with loved ones or enjoyed during a quiet moment at home, these brownies will leave everyone wanting more. So gather your ingredients and get ready for a sweet taste of coffeehouse magic right in your own kitchen. Enjoy!

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