I’ve had other mocha brownies before, but these are the best. I learned how to make them from a coworker and now I do it frequently.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 48 |
| Yield: | 48 brownies |
Ingredients
- 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
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- 1 tablespoon instant coffee granules
- 1 ½ tablespoons milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Make brownies: Melt shortening and butter in a small pan over low heat; pour melted mixture into a mixing bowl. Stir cocoa into butter mixture until well combined, followed by sugar.
- Dissolve instant coffee with hot water in a small bowl; stir into cocoa mixture. Whisk eggs into batter, one at a time, beating well after each addition. Stir flour, vanilla extract, and salt into batter just until moist. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool completely.
- Make frosting: Beat softened butter with vanilla extract in a bowl. Add confectioners’ sugar; beat until creamy using an electric mixer on medium speed. Dissolve instant coffee with milk in a small bowl; add to frosting. Increase mixer speed to high and beat until light and fluffy, 3 to 5 minutes. Frost cooled brownies.
Nutrition Facts
| Calories | 126 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 58 mg |
| Sugars | 14 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Very good recipe. The frosting is very sweet and rich. Excellent coffee flavor. Must have a tall glass of ice cold milk. Perfect for a brisk fall evening
Ty
These are amazing. Pure and simple. The fudge brownie is decadent and the mocha frosting puts it over the top! I liked that the coffee flavor wasn’t overpowering, just enough flavor to enhance the chocolate. YUM.
this is so good love it
found the recipe very easy with no variations, and loved the frosting. Might try making the icing with Bailey’s Irish Cream in place of the dissolved instant coffee crystals next time. And there WILL be a next time!
Yes, will definitely make these again
5.4.20 .. https://www.allrecipes.com/recipe/232436/mocha-brownies-with-coffee-frosting/ … Dark, dense, a bit dry, with good frosting. I decreased to three eggs with the intention of avoiding cakelike. It kind of worked. The frosting very much improved the so-so brownie.
I made these in a 7×11 pan which did change cook time, but i started at 30 minutes and checked for consistency every 7 minutes or so. They came out fudgy in the middle, chewy on the outsides, and had a crisp crust on top, i would definitely recommend adding extra coffee for standard instant coffee for a stronger flavor, but they came out absolutely delicious without any added frosting (opted for no frosting on the first go round). I added chocolate chips over the top before i put it in the oven, and it added a really good extra chocolate flavor to them. definitely will be making these again 🙂
These were really good. I don’t know why people thought they were cakey- With the high concentration of fat and lack of leavening, I don’t see how they had any choice but to be fudgey. And they were! I used a cup of strong coffee in place of the granules and water in the brownies. I mixed half a cup of baking cocoa to the frosting with the powdered sugar. I also used strait coffee instead of the granules and milk until it was of spreading consistency, as well as a couple of pinches of salt.
DISCLAIMER: I only made the frosting I was searching for a mocha or coffee flavored frosting in order to frost the chocolate slow cooker cake (also from this site). It turned out well. Next time I’ll double the ingredients in order to frost the whole cake rather than just the top.
It’s great
it was greaaaat
Too sweet and too cakey, but the frosting was delish…although, come to think of it, I had to add about a half of the coffee called for because my brand of instant is very powerful!
The brownies have a strong coffee flavor and the texture was great! I did think that the frosting was a little too sweet (but I don’t care for many frostings for this reason).
A real crowd pleaser! Made a few of my own twists though 🙂 also very good as a cinnamon blondie with French vanilla coffee frosting!
I’ve made these quite a few times and they are a hit all of the time. Only adjustments I made was to add a little bit more instant coffe to batter and frosting.
I love love love thses brownies!!!! They are amazing, they have beatiful texture and consitancy the favor is fabulous. Everyone who has tried these, LOVES THEM!!! Would reccomend to anyone!
The brownie itself needs some work… doesn’t have much flavour 🙁 Although the frosting is quite good. I’d give the frosting 5 stars!
THIS WAS AWESOME!!!!Really liked the taste and the color was pretty cool.. wish i could of made it sooner.. :):)
I have a huge sweet tooth & these are wayyyy too sweet! The flavor is good but its like I’m eating spoonfuls of pure sugar…..this coming from someone who eats chocolate pancakes for breakfast!
These had great flavor, but just a bit too cakey for me. Personal preference.