Mocha Espresso Brownie Bars

Mocha Espresso Brownie Bars are ultra-fudgy dark chocolate brownies infused with real espresso and topped with a silky coffee buttercream and glossy chocolate drizzle. Elegant, bite-sized, and perfect for wedding dessert tables or any celebration.

Why You’ll Love This Recipe

Mocha Espresso Brownie Bars are the ultimate sophisticated crowd-pleaser that combine the deepest, fudgiest brownie base with bold espresso flavor and a luxurious coffee buttercream topping. Cut into perfect little squares and finished with a glossy chocolate drizzle, they look stunning on any dessert bar while delivering an irresistible mocha punch that coffee lovers go wild for. Make-ahead friendly, easy to transport, and universally adored, these bars are elegant enough for black-tie weddings yet simple enough for casual gatherings. One bite of the crackly top, chewy center, and creamy coffee frosting and your guests will be begging for the recipe!

Recipe Tips and Tricks

• Use Dutch-process cocoa for the darkest, richest color and flavor.
• Dissolve instant espresso completely in hot water – no gritty bits.
• Don’t overbake – a toothpick should have moist crumbs, not be clean.
• Chill brownies completely before frosting for clean cuts.
• Use room-temperature butter for silky buttercream.
• Pipe frosting with a star tip for wedding-worthy presentation.
• Drizzle chocolate while slightly warm for perfect flow.
• Cut with a hot, clean knife – wipe between cuts for sharp edges.

Yield: 36 bars

Mocha Espresso Brownie Bars

Print

Fudgy espresso brownies with coffee buttercream and chocolate drizzle, wedding-perfect.

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 2 hours

Total Time 2 hours 45 minutes

Ingredients

• ⅓ cup Dutch-process cocoa powder
• ½ cup brown sugar
• ½ tsp salt
• ¾ cup all-purpose flour
• ¾ cup unsalted butter, cubed
• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 1 tsp vanilla extract
• 2 tbsp heavy cream
• 2 tbsp instant espresso powder dissolved in 1 tbsp hot water
• 2 tsp instant espresso powder dissolved in 1 tbsp hot water
• 3 cups powdered sugar, sifted
• 3 large eggs, room temperature
• 4 oz semi-sweet chocolate, chopped
• 4 tbsp heavy cream
• 8 oz dark chocolate (70%), chopped
• Pinch of salt

Instructions

1. Preheat & Prep: Preheat oven to 350°F; line a 9x13 pan with parchment, leaving overhang.
2. Melt Chocolate: Combine dark chocolate and butter in a bowl; microwave in 30-second bursts until smooth.
3. Mix Sugars: Stir granulated and brown sugar into warm chocolate mixture until glossy.
4. Add Eggs: Whisk in eggs one at a time, then dissolved espresso until fully combined.
5. Fold Dry: Sift flour, cocoa, and salt over wet ingredients; fold gently until just combined.
6. Bake: Spread batter evenly in pan; bake 22–26 minutes until edges set and center has moist crumbs.
7. Cool Completely: Let brownies cool in pan, then chill 1 hour for clean cutting.
8. Make Buttercream: Beat softened butter until creamy; gradually add powdered sugar, espresso mixture, vanilla, and cream until light and fluffy.
9. Frost & Chill: Spread coffee buttercream smoothly over chilled brownies; refrigerate 30 minutes.
10. Drizzle & Cut: Melt chocolate with cream; drizzle over bars, chill 10 minutes, then cut into perfect squares.

Notes

• Make 1–2 days ahead – flavors deepen beautifully.
• For perfect squares, use a ruler and hot knife.
• Transport in a single layer or between parchment sheets.
• Add gold leaf or espresso beans on top for extra wedding elegance.

Nutrition Information

Yield

36

Serving Size

1
Amount Per Serving Calories 302Total Fat 14gSaturated Fat 9gUnsaturated Fat 5gCholesterol 46mgSodium 122mgCarbohydrates 42gFiber 1gSugar 36gProtein 2g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Dark Chocolate (8 oz): 70% cacao for intense flavor; chopped bars melt better than chips.
• Instant Espresso Powder (2 tbsp): Gives bold coffee flavor without extra liquid.
• Unsalted Butter (¾ cup): European-style for richer taste.
• Dutch-Process Cocoa (⅓ cup): Deeper color and smoother flavor than natural cocoa.
• Powdered Sugar (3 cups): Sifted for lump-free buttercream.
• Heavy Cream (3–4 tbsp): Adjusts buttercream consistency perfectly.
• Semi-Sweet Chocolate (4 oz): For glossy drizzle; high quality makes a difference.

Variations and Substitutions

• Gluten-Free: Use 1:1 gluten-free baking flour.
• Dairy-Free: Substitute vegan butter and coconut cream.
• Less Caffeine: Use decaf espresso powder.
• Extra Mocha: Add 1 tsp espresso to the ganache drizzle.
• Nutty Crunch: Fold ½ cup toasted hazelnuts into batter.
• Boozy Version: Add 1 tbsp Kahlúa to buttercream.
• White Chocolate Drizzle: For contrast and elegance.
• Mini Version: Bake in mini muffin tins for bite-sized treats.

Storage Options

• Room Temperature: In airtight container up to 3 days.
• Refrigerator: Up to 1 week (best flavor at room temp).
• Freezer: Freeze cut bars up to 3 months; thaw overnight.

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Until you can read, Matcha Green Tea Cheesecake Squares