I Swear, Frosted Coffee Brownies Make Rainy Days Oddly Great

You know those afternoons where you should probably be doing laundry, but the universe keeps sort of nudging you towards the kitchen instead? Yeah, that’s when I usually end up making these Frosted Coffee Brownies. I actually stumbled across the basic idea on a forum (which, of course, I promptly lost the link to and couldn’t find ever again) and just started tinkering. Now, they’re basically my go-to treat for cozy days or when my brain needs a hug. My sister says the frosting “tastes like a coffee shop exploded in your mouth”—which, I mean, is a compliment I think? Anyway, let’s do this.

Why You’ll Absolutely Want These in Your Life

I make these whenever I’ve promised dessert but also realize I’m fresh out of patience for fancy baking—these just work, and honestly, my family acts like I’m a chocolate wizard or something. The coffee flavor is just enough to wake things up but not so strong that kids complain (my nephew once called them “grown-up fudge” but he still ate at least four). Sometimes if I skip the frosting out of sheer laziness, everyone’s a bit disappointed, so yeah, it’s that good. Oh, and the clean up isn’t half-bad either—well, unless you use every spoon in the house like I did once.

What You’ll Need (Substitutions Totally Fine, Promise)

1 cup (225g) unsalted butter, melted (Or salted is fine—just skip the pinch of salt later. I sometimes use a random stick I find in the fridge, honestly.)
2 cups (400g) sugar (White works best, but brown sugar makes things a bit deeper. My grandmother swore by C&H but store brand is fine too)
3/4 cup unsweetened cocoa powder – Dutch process is fancy, but regular is what I use
1/4 cup strong brewed coffee, cooled (I save the last dregs from my French press—instant works too!)
4 large eggs (sometimes I only have 3, and it’s…okay. Just a bit more dense)
1 tsp vanilla extract (homemade is fun if you’re ambitious)
1 cup (125g) all-purpose flour
1/2 tsp salt (unless you used salted butter up top, then don’t bother)
For the frosting:
1 1/2 cups (180g) powdered sugar
1/4 cup cocoa powder
2 tbsp brewed coffee (or milk if you don’t want extra coffee oomph)
2 tbsp butter, softened (I microwaved too long once and ended up with puddle—still worked!)
1/2 tsp vanilla

Alright, Here’s What Ya Do

Preheat the oven to 350F (180C). Grease a 9×13-inch pan or, if you’re like me and have misplaced half your bakeware, a couple of loaf pans do the trick too (they just come out taller—no biggie).
In a big-ish bowl, melt the butter. I just toss it in the microwave til mostly melted—don’t worry about the little bits.
Whisk in the sugar and cocoa powder; it’ll look gritty. That’s normal. Stir in your coffee (inhale deeply, because honestly, this is the best part for me) then eggs, one at a time. Vanilla goes in last. Don’t forget to scrape the sides—brownie batter is clingy stuff.
Dump in the flour and salt. Stir gently until just combined—I always fret about over-mixing. If the batter feels like it’s fighting back, you’re on the right track.
Pour the thick, chocolatey mess into your pan, and level it out as best as you can. Sometimes I just give it a few knocks on the counter. (This is where I sneak a taste—not advising, just confessing.)
Bake for 22-27 minutes. Toothpick should come out with just a few moist crumbs. Don’t sweat the extra minute or two; every oven is its own animal.
Let ‘em cool. It’s boring, but the frosting will slide right off if they’re warm. I’ve learned this the messy way.
While you wait, beat together powdered sugar, cocoa, butter, vanilla, and coffee for the frosting. If it feels too thick—add a splash more coffee or even a dab of milk. Too runny? Bit more sugar (it’s easy to fix—unlike when I once forgot and dumped it all on at once, oops).
Spread the frosting on top (I like to go thick in the middle and thinner on the edges, but you do you). Let them hang out for a bit so the frosting sets up. If you have the patience, anyway.

Weird Little Notes I Wish I’d Known Before

Brownies always look under-done just as they’re perfect. If you wait for the top to look dry, you’ll get cake—but, hey, maybe you like cake?
I once tried using espresso powder instead of coffee. It was… way too much. Maybe a teaspoon, not a tablespoon.
If your frosting looks lumpy, warm it over a mug of hot water for a minute and whisk again; works wonders.
Honestly, I keep meaning to line the pan with parchment, but most times I just grease real well and don’t have trouble getting them out—but you might, so go with your gut.

If You Feel Adventurous…Try These

Add a small handful of chopped dark chocolate (or white—my attempt with white chocolate, though, was kind of meh)
Stir in a pinch of cinnamon to the batter (tastes surprisingly grown-up)
Top with a scatter of flaky salt right after the frosting—this was a total accident one night, but actually people raved about it
Swap the coffee for orange juice in the batter? Tried it. Frankly, not my favorite—tasted a bit like someone got confused about what dessert should be.

If You Don’t Have Every Gadget…

You don’t need a stand mixer. A big spoon, some elbow grease, and you’ve got it sorted. I actually think the old wooden spoon works best—I keep meaning to replace mine but it’s become a bit of a talisman now.
If you don’t own a 9×13 pan, any oven-safe thing roughly that size will do. Even a couple of square cake tins. It’ll just mess with thickness but in a good way.

Storing? Ha, Good Luck

Theoretically, you can store these in an airtight container on the counter for 3-4 days. But, honestly, in my house, they survive maybe 24 hours, max—and that’s with me hiding a couple in the microwave (don’t tell the kids). If you want to freeze, wrap tightly; they’re still decent after thawing, though the frosting gets a bit smudgy.

How I Like To Serve (But There’s No Wrong Way)

I cut these a bit smaller than usual—mostly to feel less guilty when I go for seconds. Sometimes, if it’s a weekend, I add a scoop of vanilla ice cream on top. My brother dunks his in hot coffee, which sounds weird but is actually pretty tasty? Or, just eat them straight from the pan while standing at the counter after midnight—been there too.

Stuff I’ve Learned The Hard Way (AKA Pro Tips)

Don’t try to rush that cooling step before frosting. I tried sticking the pan in the fridge. Ended up with sticky, weird brownies and a frosting river. Better to wait or distract yourself with a good podcast, like Kitchen Stories.
If you tap the pan hard enough to get air bubbles out, don’t panic when a bit splashes onto the stovetop. Happens to me every time. Just means you need to lick your fingers before washing up.
Resist the urge to slice before the frosting sets—unless you don’t care about presentation, which tbh I often don’t.

Brownie FAQ — People Actually Ask Me This Stuff

Q: Can I skip the coffee?
Totally. Sub milk for the liquid. The coffee mostly deepens the chocolate flavor, but if you’re not a fan—no harm done.

Q: Can I double the recipe?
I have, many times (especially for birthday parties—remind me to tell you about the one where my cousin tried to swipe the whole pan). Just allow a bit of extra bake time and use a big enough pan, or make it in two batches.

Q: Frosting too sweet?
Yeah, that happens. Add a pinch of salt or a splash more coffee. Or just cut thinner slices; that’s my move.

Q: How do you get clean cuts?
If you actually want pretty squares (as opposed to rustic clumps), wipe the knife between cuts and use a plastic knife if you have one—don’t ask me why, but it works better.

Actually, now that I’m thinking on it—if you’re stumped at any stage, just message me or check out Serious Eats’ brownie troubleshooting. Helped me when my first batch turned out like chocolate bricks.

Okay, now go make some Frosted Coffee Brownies and send me a pic when yours come out, unless you eat ’em all first. Wouldn’t blame you one bit.

Frosted Coffee Brownies Recipe: Rich, Easy, and Totally Worth It