These mocha brownies created with instant coffee and topped with a fluffy mocha frosting are about as delectable as you can get. I warn you this mocha brownie recipe makes for a very indulgent dessert! The brownie is just a bit gooey, perfectly fudge-like with a rich texture.
Update Disclosure: This post has been updated for one or more of the following reasons: easier reading, updated photos, clearer instructions, and just plain ol' improvements to the recipe (as noted).
Why Mocha Brownies?
These brownies are different because they have a strong coffee flavor from the instant coffee powder. The buttercream icing is also a blend of coffee and cocoa powder. But don't take it the wrong way: these brownies are just as packed with chocolate flavor as any other brownie!
It's also not too sweet. So if you are looking for a different brownie recipe, this mocha version is a wonderful option.
All of the ingredients for this mocha brownie recipe are easy to find. When it comes to texture, these brownies lean more towards a fudge-like consistency. In order to achieve this, I added a lot of fat in the form of heavy cream and butter.
- Unsalted Butter: You will add the first batch of fat to the brownie mix! Melt it with the chocolate bars.
- Milk and Dark Chocolate Bars: Make sure the dark chocolate you select is at least 70% to add a deeper flavor.
- Heavy Cream: These will make the brownies creamy while also ensuring a soft texture. You will also need this for the buttercream frosting.
- Cocoa Powder: You will use cocoa powder for the brownie and the frosting to create a more intense chocolate taste.
- Instant Coffee Powder: This key ingredient is a feature in both the frosting and brownie recipes.
- Sugar: If we don't use sugar, this mocha brownie would be very bitter!
- Flour: We need a bit of flour in this recipe to create some structure but not too much so that it becomes cakey.
- Powdered Sugar: It's an ingredient for the buttercream frosting to achieve a light and sweet taste.
- Salt: We can't forget the salt! It helps to enhance all the flavors packed into this recipe.
- Cream: You can use evaporated milk or whole milk instead of cream.
- Completely Dissolve the Instant Coffee: Doing this will help create a smooth consistency for the brownie and avoid large pockets of bitter coffee.
- Do Not Over Bake: Check on your brownie as it bakes and look for that little wiggle in the center. This will ensure that you get the fudgy texture.
How to Make Mocha Brownies
You will need to make the brownie and frosting separately. The instructions are easy to follow, but make sure the brownie is cool enough to add the frosting on top. Before you do any of the steps below, preheat your oven to 180°C (350°F).
Make the Brownies
- In a large bowl, add the flour, salt, and sugar. Mix the ingredients together with a whisk and set the bowl aside.
- Add the chopped chocolate, butter, coffee powder, cocoa powder, and heavy whipping cream in a heatproof bowl.
- Heat the bowl of chocolate in the microwave for about thirty seconds, then pull it out to mix it. Repeat the step until the chocolate is completely melted and all the ingredients are incorporated. You will end up with a thick, pudding-like consistency.
- Pour the chocolate mix into the bowl with the flour mixture. Use an electric beater to mix everything together.
- Add the eggs two at a time and beat them into the mix until well incorporated. Repeat this step two more times to use all the eggs.
- Line a 33x22 cm (13x9 in) baking dish with parchment paper and pour the mocha batter into it.
- Bake in the oven for twenty minutes, then pull the pan out and bang it on the countertop several times until you see some cracks appear.
- Place it back in the oven to bake for fifteen more minutes until it is puffy, but the middle wiggles just a bit.
- Remove from the oven and let the mocha brownies cool to room temperature.
Make the Buttercream Mocha Frosting
- Cream the butter in a bowl, then add the cocoa powder and instant coffee powder. Beat together with an electric mixer.
- Then add the heavy cream and mix it with the electric beater.
- Add a quarter cup of the powdered sugar and mix until well incorporated. Repeat this step until you use all of the powdered sugar.
- You should have a thick buttercream frosting as a result! Spread it on top of the cooled mocha brownies. You'll have a thin layer of frosting packed with mocha flavor.
- Gently remove the frosted mocha brownie from the baking dish and cut it into your desired pieces.
How to Serve
These frosted mocha brownies are great with coffee or dark tea. You can also make them ahead of time and place the frosted brownies in the fridge. Overnight the flavors will mellow each other out.
Frosted Mocha Brownies with Instant Coffee
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
- 300 grams unsalted butter
- 60 grams heavy whipping cream
- 80 grams milk chocolate bar, chopped
- 80 grams dark chocolate bar, chopped at least 70%
- 6 eggs
- 200 grams granulated sugar
- 75 grams cocoa powder
- 1 tablespoon instant coffee powder less if you want a less bitter taste
- 120 grams flour
- ½ teaspoon salt
- 113 grams unsalted butter
- ¾ teaspoon instant coffee powder
- ½ teaspoon cocoa powder
- 120 grams powdered sugar
- 55 grams heavy whipping cream
- Preheat the oven to 180°C (350°F). Add the flour, salt, and sugar to a large bowl. Set it aside.
- In another heat resistant bowl, add the chopped chocolate, butter, cocoa powder, instant coffee powder, and heavy whipping cream.
- Heat the ingredients in the bowl in the microwave for 30 seconds then mix together. Heat again for 30 seconds then mix. Repeat the step until the chocolate completely melts. You will end up with a smooth, thick, almost pudding-like consistency.
- Pour the melted chocolate into the bowl of dry ingredients then use an electric mixer to combine the two mixtures.
- Add two eggs at a time to the batter and beat in the eggs. Repeat two more times until you use all six eggs.
- Pour the batter into a lined 33 x 22 cm (13 x 9 in) baking dish. Tap and shake out the air bubbles. Bake for 20 minutes.
- Remove the pan from the oven and bang on the counter a few times. Then place it back in the oven to bake for another 15 minutes or until it's still slightly jiggly in the middle. Cool completely to room temperature.
Mocha Buttercream Frosting
- Cream the butter with an electric mixer. Add cocoa powder, and instant coffee powder to a bowl and mix everything together.
- Add the heavy whipping cream and mix together.
- Add the powdered sugar a quarter cup at a time and beat together. Repeat the step until the powdered sugar is all used up.
- Spread the mocha buttercream frosting on top of the cooled brownie.
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