Double Chocolate Mocha Brownies
Mocha brownies are one of those treats that look like you put in a lot more effort than you actually did. A simple brownie base made with real cocoa and chocolate chips, topped with a piped coffee buttercream – they look like they came from a bakery and yet they’re ready in under 45 minutes. The coffee extract in the frosting is what makes these different from every other chocolate brownie you have tried.
Brownies are one of those recipes I bake often, and these mocha frosted brownies came about completely by accident! I intended to make peppermint frosted brownies, but broke my own rule and started the recipe without checking that I had all the ingredients I needed. Turns out I had run out of peppermint extract, but did have a brand new bottle of coffee extract! The combination of the rich chocolate and coffee turned out to be a huge hit! If you’re new to baking with coffee extract, don’t be shy – start with one teaspoon and taste as you go.
Why You’ll Love This Recipe
- the piped frosting makes them look bakery-worthy with very little effort
- rich, fudgy texture with double the chocolate from cocoa and milk chocolate chips
- coffee buttercream frosting adds a grown-up flavour that pairs beautifully with the chocolate
- beginner-friendly – no special techniques required
- ready in under 45 minutes from start to finish
- makes 20 bite-sized squares, great for sharing or feeding a crowd or cut into larger pieces for a decadent dessert
Ingredient You Will Need
Butter – use room temperature butter for both the brownie base and the frosting so everything creams together smoothly. Cold butter will not beat up properly.
Cocoa – use good quality cocoa for the best chocolate flavour. It really does make a difference in the final result.
Milk chocolate chips – these get folded into the batter at the end and add pockets of melted chocolate throughout the brownie. You can use semi-sweet if you prefer a slightly less sweet result.
Coffee extract – this is what gives the frosting its mocha flavour. Start with one teaspoon and taste before adding more. For a bolder coffee flavour, add the full two teaspoons. You can find it in the baking aisle alongside other extracts. If you can’t find coffee extract, a tablespoon of strong brewed espresso cooled to room temperature can be used in its place.
Confectioners sugar – also known as icing sugar or powdered sugar. You may need more or less depending on how thick you like your frosting. Add it gradually and keep beating until you reach a light, fluffy, spreadable consistency. Sifting it first results in a nice creamy frosting with no lumps.
Flour – all purpose flour is best for this recipe. Be sure to measure it correctly by either weighing or spooning into a dry measure measuring cup and levelling with a knife. Scooping flour directly from the bag or canister can add more flour than the recipe calls for resulting in a dry brownie.
Other ingredients – you’ll also need granulated sugar, large eggs and milk.
Tips From The Red Cottage Kitchen
DON’T OVER MIX THE BATTER
Once the dry ingredients go in, mix just until there are no more streaks of flour. Over mixing develops the gluten in the flour and can make your brownies tough instead of fudgy and tender.
COOL COMPLETELY BEFORE FROSTING
This one is important. If the brownies are even slightly warm the frosting will melt right off. Give them a full hour on the wire rack, or pop them in the fridge to speed things up.
LINE THE PAN WITH PARCHMENT
Lifting the whole slab of brownies out of the pan before cutting makes the job so much easier and gives you cleaner edges. Leave a little overhang on two sides to use as handles.
USE ROOM TEMPERATURE BUTTER IN THE FROSTING
Cold butter will leave lumps in your frosting and it won’t whip up light and fluffy the way it should. Set the butter out at least 30 minutes before you plan to start.
SIFT THE POWDERED SUGAR
Take a few seconds to give the powdered sugar a quick sift through a wire mesh strainer. This extra step removes any lumps resulting in a silky smooth frosting.
TASTE THE FROSTING AS YOU GO
Coffee extract varies in strength between brands. Start with one teaspoon, beat it in, and taste before adding more. It is much easier to add than to take away!
Variation Ideas
These double chocolate mocha brownies are delicious just as they are, but here are a few ways to change things up:
- swap the milk chocolate chips for dark chocolate chips for a deeper, less sweet chocolate flavour
- use vanilla extract in the frosting instead of coffee extract for a classic with vanilla buttercream
- add a pinch of cinnamon to the dry ingredients for a hint of warmth
- sprinkle a few chocolate covered espresso beans on top of each frosted square for a pretty finishing touch
If you love baking with coffee flavour, you might also enjoy browsing through more cookie and square recipes for even more baking inspiration!
Storing Your Brownies
Store frosted brownies in an airtight container at room temperature for up to 3 days. Place a sheet of parchment between layers if stacking to keep the frosting from sticking.
For longer storage, freeze the brownies unfrosted in an airtight container. Thaw at room temperature and frost.
More Baking Recipes
Double Chocolate Mocha Brownies
Equipment
- electric mixer
- 8 inch square cake pan
Ingredients
- 1 cup sugar
- â…“ cup butter room temperature
- 2 large eggs
- ¾ flour
- ½ cup good quality cocoa
- ¼ tsp salt
- 1 cup milk chocolate chips
Frosting
- ½ cup butter room temperature
- 4-5 cups confectioners sugar
- ½ cup milk
- 1 to 2 tsp coffee extract
Instructions
- Preheat oven to 350 degrees. Line 8″ baking pan with parchment paper.
- Cream butter and sugar using stand or handheld mixer until light and fluffy. About 5 minutes
- Add eggs and continue mixing on medium for another 2 minutes.
- Swift together flour, cocoa and salt and whisk well to combine.
- Add dry ingredients to butter mixture and mix on low just until combined. Fold in chocolate chips.
- Spread mixture into prepared pan
- Bake for 20 to 30 minutes (until toothpick inserted comes out with just a few crumbs). Allow to cool on wire rack.
Frosting
- Prepare frosting by combining butter, 2 cups confectioners sugar and 1/2 cup milk and beat on high for 2 minutes. Add 1 teaspoon coffee extract and 2 additional cups confectioners sugar and continue beating until light and fluffy and a spreadable consistency. Add additional one cup of confectioners sugar if necessary. For stronger coffee flavor add additional 1 teaspoon of coffee extract.
- Add frosting to a piping bag. Cut brownies into squares and pipe frosting on each square.
Notes
They look and sound soooooooo yummilicious Maureen. Your hubby’s co-workers must love getting your treats. I sure would. Mine is lucky if he gets a sandwich to take to work 😉
What a delicious dessert! Will have to give these a try! Thank you for sharing