Coffeehouse Cappuccino Brownies
Indulge in the perfect blend of coffeehouse luxury and decadent dessert with these Coffeehouse Cappuccino Brownies. Rich, fudgy brownie layers infused with espresso powder are baked to perfection, delivering a bold, chocolate-coffee flavor that’s simply irresistible. Topped with a luscious cappuccino frosting whipped with hints of cream and espresso, these brownies are as sophisticated as your favorite café treat. The recipe is easy to follow, taking only 20 minutes of prep time, and yields 12 delightful servings. Whether you're hosting a gathering or craving a unique coffee-inspired dessert, these brownies pair perfectly with an afternoon latte or cappuccino. Dust with cocoa powder or espresso for a professional bakery finish, and enjoy every velvety bite.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 2 teaspoons espresso powder
- 0.5 teaspoon salt
- 3 tablespoons heavy cream
- 1 teaspoon instant espresso powder (for frosting)
- 1.5 cups powdered sugar
- 0.5 cup unsalted butter (softened, for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, allowing a slight overhang for easy brownie removal.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips together in 20-second intervals, stirring after each interval, until smooth. Let the mixture cool slightly.
Stir the granulated sugar and brown sugar into the melted chocolate mixture until fully combined.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, espresso powder, and salt.
Fold the dry ingredients into the wet mixture, being careful not to overmix.
Pour the batter into the prepared pan and spread it evenly with a spatula.
Bake for 28-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let the brownies cool completely in the pan before frosting.
To make the cappuccino frosting, whisk the heavy cream and instant espresso powder together in a small bowl until the espresso dissolves.
In a mixing bowl, beat the softened butter until fluffy. Gradually add the powdered sugar, alternating with the espresso-cream mixture, and continue beating until smooth and creamy.
Spread the frosting evenly over the cooled brownies. For a café-style touch, dust the top with a light sprinkle of cocoa powder or espresso powder.
Cut into 12 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 47.8 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 108 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
