Ingredients
For the brownies:
- 1 cup unsalted butter, melted
- 1¼ cups white sugar
- ¾ cup packed light brown sugar
- 4 large eggs, at room temperature
- 2 tsp pure vanilla extract
- ¾ cup unsweetened cocoa powder
- 1 tbsp instant espresso coffee
- 1 cup all-purpose flour
- ½ tsp sea salt
- 1 cup semi-sweet chocolate chips
For the Café Latte Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tbsp instant coffee or espresso powder
- 1 tbsp hot milk or hot water
- 1 tsp pure vanilla extract
- 1–2 tbsp heavy cream (as needed)
Instructions:
- Prepare the pan:
Preheat your oven to 175°C (350°F).
Line a 13×9 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. - Make the brownie batter:
In a large bowl, whisk together the melted butter, white sugar, and brown sugar until well combined.
Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
In a separate bowl, sift together the cocoa powder, espresso powder, flour, and sea salt.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
Stir in the semi-sweet chocolate chips gently. - Bake:
Pour the batter evenly into the prepared pan.
Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Let the brownies cool completely in the pan on a wire rack. - Prepare the café latte frosting:
Dissolve the coffee or espresso powder in the hot milk or water and let it cool slightly.
In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, mixing on low speed.
Add the coffee mixture and vanilla extract, then beat on medium-high speed until smooth and fluffy.
Add heavy cream as needed to reach a spreadable consistency. - Decorate the brownies:
Once the brownies have cooled completely, spread the café latte frosting evenly over the top using a spatula or knife.
Enjoy your rich, coffee-infused mocha brownies!