Description
Fudgy mocha brownies made with cocoa and instant coffee, topped with a creamy, fluffy espresso buttercream frosting.
Ingredients
Brownies:
½ cup shortening
½ cup butter
1 cup unsweetened cocoa powder
2 cups white sugar
4 teaspoons instant coffee granules, or more to taste
1 tablespoon hot water
4 large eggs
1 cup all-purpose flour
2 teaspoons vanilla extract
½ teaspoon salt
Frosting:
½ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar
1 tablespoon instant coffee granules
1 ½ tablespoons milk
Instructions
1. Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
2. Melt 1/2 cup shortening and 1/2 cup butter in a saucepan over low heat.
3. Dissolve 4 tsp instant coffee in 1 tbsp hot water; whisk into melted fats with 1 cup cocoa powder and 2 cups white sugar.
4. Beat in 4 eggs one at a time, then stir in 2 tsp vanilla extract and 1/2 tsp salt.
5. Fold in 1 cup flour, spread into pan, and bake for 20 to 25 minutes; cool completely.
6. Dissolve 1 tbsp instant coffee in 1 1/2 tbsp milk, beat with 1/2 cup softened butter, 1 tsp vanilla, and 2 cups confectioners’ sugar until fluffy, then spread over cooled brownies.
Notes
Dissolve coffee granules completely before adding. Cool brownies fully before frosting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 38g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 16g
- Protein: 3g