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Closeup of sliced mocha brownie

Frosted Mocha Brownies with Instant Coffee

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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 24 pieces
Calories 270 kcal
Disclosure

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.

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 another heat resistant bowl, add the chopped chocolate, butter, cocoa powder, instant coffee powder, and heavy whipping cream.
    Chopped chocolate, butter, cocoa powder, instant coffee powder in a glass bowl
  • 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.
    Melted chocolate in a glass bowl
  • Pour the melted chocolate into the bowl of dry ingredients then use an electric mixer to combine the two mixtures.
    Combined dry and wet ingredients for mocha brownies in a bowl
  • Add two eggs at a time to the batter and beat in the eggs. Repeat two more times until you use all six eggs.
    Eggs in mocha brownie mixture in bowl
  • 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.
    Mocha brownie batter in lined baking sheet
  • 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.
    Baked mocha brownie on counter

Mocha Buttercream Frosting

  • Cream the butter with an electric mixer. Add cocoa powder, and instant coffee powder to a bowl and mix everything together.
    Whipped butter with cocoa powder and instant coffee powder in a bowl
  • Add the heavy whipping cream and mix together.
    Heavy whipping cream in buttermilk mixture
  • Add the powdered sugar a quarter cup at a time and beat together. Repeat the step until the powdered sugar is all used up.
    Powdered sugar in whipped buttermilk icing
  • Spread the mocha buttercream frosting on top of the cooled brownie.
    Frosted mocha brownie in a pan

Nutrition

Calories: 270kcalCarbohydrates: 23gProtein: 3gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 83mgSodium: 69mgPotassium: 119mgFiber: 2gSugar: 16gVitamin A: 561IUVitamin C: 0.03mgCalcium: 22mgIron: 1mg
Disclaimer: Nutritional values were calculated with the Spoonacular Food API and should be used for informational purposes only.
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