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 one indulgent dessert, the perfect treat for special occasions. The brownie is not quite gooey yet perfectly fudge-like with a rich texture, and the mocha icing is light and flavorful.

Why Mocha Brownies?
These brownies are different because they have a strong coffee flavor. The mocha brownie recipe uses instant coffee as the flavoring. The buttercream icing is mixed with coffee and cocoa powder. But don't take it the wrong way. These brownies are just as packed with chocolate flavor as any other great brownies!
It's also not too sweet, without an overpowering coffee flavor. So if you are looking for a different brownie recipe, this mocha version is a wonderful option. It is a wonderful complement to a mug of chocolatey, black coffee - a tasty treat.
Ingredients For Mocha Brownies
All of the ingredients for this mocha brownie recipe are easy to find. You need to go out and get the cocoa powder and instant coffee powder. When it comes to the 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: The second fatty ingredient to add to the mix, these will make the brownies creamy while also ensuring a moist 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. Make sure the granules you use are dissolvable.
- Sugar: If we don't use sugar, this mocha brownie would be very bitter!
- Flour: We need a bit of flour in this recipe, so 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 forget the salt! It helps to enhance all the flavors packed into this recipe.
How to Make Mocha Brownies



You will need to make the brownie and frosting separately. Both recipes are easy to follow, but make sure the brownie is cool enough to add the frosting to it. 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 end will up with a thick, almost 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 has a tiny wiggle.
- 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 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 brownie in the fridge. Overnight the flavors will mellow each other out.

Frosted Mocha Brownies
Ingredients
Mocha Brownie
- 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
Mocha Frosting
- 113 grams unsalted butter
- ¾ teaspoon instant coffee powder
- ½ teaspoon cocoa powder
- 120 grams powdered sugar
- 55 grams heavy whipping cream
Instructions
Make Brownie
- Preheat the oven to 180°C (350°F)
- Add the flour, salt, and sugar to a large bowl. Set it aside.
- In a 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 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 time 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.
Have You Tried This Recipe?
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