This post may contain affiliate links. Please see disclosure form more information.
This easy recipe for coffee brownies topped with fluffy coffee frosting and creamy chocolate ganache makes the ultimate dessert for coffee lovers.
Easy Brownie Recipe for Coffee Lovers
As someone who loves all things coffee and chocolate, I am in love with this easy coffee brownies recipe. Seriously. It has the perfect balance of coffee flavors and chocolate flavor. It’s sweet, but not too sweet, and it’s also very easy to make.
This easy dessert is a variation on my double chocolate brownies, which I have been making forever. It’s similar to our mint chocolate brownies, only we replace the mint with coffee. The dense fudgy brownie base is the perfect texture for this layered dessert. If you want to make these even easier, you can use a box brownie mix for the brownie layer.
Ingredient Notes
Here’s what you’ll need to make these layered brownies. Full amounts are in the printable recipe card below.
- Chocolate morsels — you will need these for the batter and for the ganache layer. Note that there is no cocoa powder in this recipe.
- Eggs — to bind the base layer
- Flour — all purpose
- Baking soda — to help the brownies rise
- White sugar — for sweetness
- Vanilla extract— for flavor
- Butter — for the base layer and for the frosting
- Powdered sugar — for the frosting layer
- Instant coffee — flavors the brownies and the frosting. Use any brand. You can also sub espresso powder for the coffee granules.
- Half and half — for the frosting. You can sub heavy cream for a richer frosting.
How to Make Coffee Brownies
First, you make the brownie batter by melting the chocolate chips with butter. Then, gradually add in the remaining ingredients, and bake. While the brownies are cooling down, make the coffee buttercream. Spread the frosting over the cooled brownies. Then, refrigerate and top with the chocolate ganache. Pop them back into the fridge until the chocolate layer is firm. Then, slice and eat!
Storage
Store the brownies in your refrigerator in an airtight container for 4-5 days. They need to be refrigerated due to the buttercream and ganache. You can freeze the sliced brownies for up to 3 months for longer storage.
Recipe Tips
Use a box mix for the brownie layer to make this even easier. You will need to either double the brownie layer or reduce the frosting and ganache if making in an 8×8 pan.
Don’t actually make coffee. Just use the dry granules for flavor.
For a more mild coffee flavor, you can omit the coffee in the brownie layer.
More Brownie Recipes
Try our s’more brownies or these easy peppermint brownies or these colorful Easter brownies next! Try this easy brownie dip for the easiest way to get your brownie fix!
Coffee Brownies
Ingredients
For the chocolate brownies
- ½ cup butter salted or unsalted
- 2 cups semi-sweet chocolate chips divided
- 2 teaspoons instant coffee granules
- 1 tablespoon pure vanilla extract
- 3 large eggs
- 1 cup granulated sugar
- 1 ¼ cups all purpose flour
- ¼ teaspoon baking soda
For the coffee frosting
- ½ cup butter softened
- 1 tablespoon vanilla extract
- 1 tablespoon instant coffee granules
- 3 cups powdered sugar
- 3 tablespoons half and half
for the chocolate ganache
- 5 tbsps butter
- 1 cup semi sweet chocolate chips
Instructions
For the brownies
- Preheat oven to 350℉ and prepare a 9×13 baking dish with parchment paper
- In a large microwaveable mixing bowl, combine butter and 1 cup of chocolate chips, and melt in short increments in microwave. Allow to cool slightly. Or, heat butter and chocolate chips in a saucepan on the stove over low heat
- Stir in the instant coffee granules and vanilla extract
- Beat in the eggs one at a time
- Add the sugar, flour and baking soda, and stir until combined
- Stir in second cup of chocolate chips
- Pour mixture into prepared baking pan, and bake for 20 to 25 minutes, or until edges are firm and pulling away from the sides of the pan and toothpick inserted in center comes out clean (there may be chocolate from the chocolate chips)
- Remove from oven, and allow to cool completely
For the coffee frosting
- In a small bowl, mix together the vanilla extract and instant coffee granules until fully dissolved. Set aside
- In a separate bowl, beat softened butter with a hand mixer until fluffy and pale in color
- Mix in the vanilla extract and instant coffee mixture
- Gradually add in the powdered sugar and half and half. Beat until fully combined
- Using an offset spatula, evenly spread the frosting on top of the brownies, and let them cool in the fridge until the frosting is set.
For the chocolate ganache
- In a small mixing bowl, microwave the butter and chocolate chips in 15 second increments, stirring after each increment, until fully melted
- Poor the chocolate over the brownies. Use an offset spatula or spoon to spread the chocolate until the brownies are evenly covered
- Cool brownies in the fridge for 30 minutes before cutting and serving
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sign up for the free newsletter and follow me on social media for more easy recipes.
