I have a confession to make. I used to be a total box mix person until I realized how easy it is to make these mocha brownies with frosting from scratch. The first time I made these for my book club everyone stopped talking about the book and started asking for the recipe. The marriage of rich chocolate and bold espresso is honestly a match made in heaven. These brownies are incredibly fudgy and dense. They are not cakey at all. Then you top them with a silky layer of coffee infused buttercream and it is just game over. If you love coffee as much as I do you are going to want to make these every single weekend.

Why You Will Love These Mocha Brownies with Frosting

You are going to obsess over these because they have such a deep flavor profile. The espresso powder really wakes up the chocolate and makes it taste more like itself. Plus the recipe is so simple that you do not need any fancy equipment. The contrast between the moist brownie base and that sweet fluffy frosting is pure perfection. It is like eating a high end mocha latte in dessert form.

Ingredients for Mocha Brownies with Frosting

I always tell my friends to use the good stuff here. High quality cocoa powder and instant espresso powder make a huge difference in the final taste. Here is what you need to grab from your pantry.

For the Brownie Base

Unsalted butter, melted
Granulated sugar and brown sugar
Large eggs at room temperature
Pure vanilla extract
All-purpose flour
Unsweetened cocoa powder
Instant espresso powder
Salt
Semi-sweet chocolate chips

For the Mocha Frosting

Unsalted butter, softened
Powdered sugar
Instant espresso powder
Heavy cream or whole milk
Pure vanilla extract

Step-by-Step Instructions for Mocha Brownies with Frosting

Do not be intimidated by the two layers. This comes together much faster than you think. Just follow my lead and you will have a tray of heaven in no time.

Preparing the Mocha Brownies Base

First you need to preheat your oven to 350 degrees and grease a baking pan. In a large bowl whisk your melted butter with both sugars until it looks smooth. Add your eggs one at a time and then stir in the vanilla. Now here is the secret part. Sift in your flour and cocoa powder and espresso powder and salt. Fold everything together gently. You do not want to overmix the batter because that makes the brownies tough. Fold in those chocolate chips and spread the batter into your pan. Bake for about 25 to 30 minutes. You want them to be just set but still a little soft in the middle.

Making the Espresso Frosting

While those brownies cool down you can make the frosting. Whip your softened butter and powdered sugar together until it is nice and fluffy. Here is my pro tip. Dissolve your espresso powder in a teaspoon of warm water before you add it to the frosting. This prevents a grainy texture and ensures every bite is smooth. Mix that coffee liquid and the heavy cream into your butter mixture until it is perfectly spreadable.

Tips for the Best Mocha Brownies with Frosting

The biggest mistake people make is overbaking. When you test them with a toothpick it should not come out completely clean. You want a few moist crumbs clinging to it. That is how you know they will stay fudgy. Also please make sure your brownies are completely cool before you even think about frosting them. If they are even a little bit warm the buttercream will melt and turn into a puddle. I usually put my pan in the fridge for a bit to speed things up.

Storage and Freezing Instructions

If you actually have leftovers you can keep these in an airtight container. They stay fresh for about 3 to 4 days at room temperature. If you like them cold they last up to a week in the fridge. You can also freeze individual slices. Just wrap them tightly in plastic wrap and they will be good for a couple of months. It is the perfect treat to pull out when you have a late night chocolate craving.

Frequently Asked Questions About Mocha Brownies with Frosting

Can I use brewed coffee instead of espresso powder? You can but espresso powder is much more concentrated. If you use brewed coffee you might need to reduce the other liquids in the recipe to keep the texture right. I recommend sticking with the powder for the best punch of flavor.
How do I make these brownies extra fudgy? You can try adding an extra egg yolk to the batter. Also remember to slightly underbake them. That soft center is what gives you that amazing fudge feel.
Can I make this recipe gluten-free? Yes you can. Just swap the all-purpose flour for a good 1 to 1 gluten-free flour blend. Most of them work really well with this specific recipe.

Estimated Nutritional Value

This data is an estimate per serving to help you keep track of what you are eating.

Calories: 320 kcal
Total Fat: 16g
Carbohydrates: 42g
Protein: 3g
Sugar: 30g