Mochachino Brownies

Brownie Recipes | 0 comments

A great brownie recipe inspired by a fancy specialty coffee! You can use cold coffee in the icing in place of liqueur if you prefer.

Mochachino Brownies

Joan Donogh
Brownies with frosting flavored with coffee liqueur.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 16



  • 1/2 cup butter
  • 4 squares unsweetened chocolate
  • 1 tablespoon instant coffee powder
  • 1 cup sugar
  • 3 eggs beaten
  • 1 1/2 teaspoons vanilla
  • 3/4 cup flour
  • 1/4 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup chopped pecans


  • 1/4 cup butter softened
  • 2 cups icing confectioners sugar
  • 2 tablespoons coffee liqueur
  • cinnamon



  • Melt butter and chocolate together. Add coffee powder. Stir in sugar, eggs, vanilla, and salt, mix well.
  • Add flour and stir to combine. Stir in chocolate chips and nuts.
  • Pour into a greased 9 inch square pan. Bake at 325 degrees F. for about 40 minutes. Cool completely before icing.


  • In a small bowl beat the butter until light and fluffy. Gradually beat in icing sugar, and continue beating until smooth. Beat in liqueur to combine.
  • Spread icing over the cooled brownies. Sprinkle cinnamon over top. Cut into squares. Store in the refrigerator.



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