Coffee Cream Brownies are a rich, chocolatey treat with a smooth whipped coffee cream on top. The brewed coffee deepens the chocolate flavor, while the light whipped cream balances the brownie’s dense texture. They smell of warm cocoa and coffee and have a fudgy center with a silky topping. These brownies make a cozy dessert for weeknights or a show-stopping finish for dinner guests.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 12
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 of 12):
- Calories per serving: 430 kcal
- Protein: 5 g
- Carbohydrates: 50 g
- Fat: 27 g
- Fiber: 2 g
- Sugar: 39 g
- Sodium: 30 mg
Why Make This Coffee Cream Brownies
These brownies combine bold coffee and deep cocoa for layered flavor. The whipped cream topping adds lightness and a creamy contrast to the fudgy base. They are quick to mix, bake in one pan, and look elegant with minimal effort. If you love mocha flavors or want an easy dessert that feels special, these are a perfect choice.
How to Make Coffee Cream Brownies
Follow the simple steps below to make fudgy brownies topped with silky coffee cream. Read through all steps before you start, and have the coffee cooled so it won’t scramble the eggs.
Ingredients:
- 1 cup unsalted butter
- 2 cups sugar
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup brewed coffee, cooled
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract for cream
- Chocolate shavings or cocoa powder for topping (optional)
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan. Brew 1 cup of coffee and let it cool to room temperature. Measure ingredients and have the eggs at room temperature for even mixing.
Step 2: Mixing
In a large heatproof bowl, melt the butter and stir in the sugar until smooth. Add the cocoa powder, flour, eggs, 1 teaspoon vanilla extract, and the cooled coffee. Mix until well combined and glossy, scraping the bowl so everything blends evenly.
Step 3: Cooking
Pour the batter into the prepared pan and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). While the brownies bake, chill a bowl and beaters for the whipped cream if possible.
Step 4: Finishing
While the brownies are baking, whip the heavy cream with the powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Let the brownies cool completely in the pan. Once cool, spread the whipped cream over the top. Garnish with chocolate shavings or a dusting of cocoa powder if desired. Cut into squares and serve.
How to Serve Coffee Cream Brownies
Serve chilled or at room temperature. For a café-style touch, add a dusting of cocoa, a few espresso beans, or a drizzle of chocolate sauce. Pair with vanilla ice cream or a scoop of coffee gelato for a decadent dessert. These brownies also work well plated with fresh berries to cut the richness.
How to Store Coffee Cream Brownies
- Short term: Store in an airtight container in the refrigerator for up to 3 days. The whipped cream keeps best when chilled.
- Freezing: Brownies without the whipped cream can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the fridge, then whip fresh cream before serving.
- Tip: If you plan to store longer, freeze pan brownies cut into squares on a tray, then transfer to a freezer bag to avoid crushing.
Expert Tips for Perfect Coffee Cream Brownies
- Use cooled coffee: Hot coffee can cook the eggs and change the texture. Let it reach room temperature.
- Don’t overbake: Remove brownies when a toothpick shows moist crumbs for fudgy centers. They continue to set as they cool.
- Chill equipment for whipped cream: A cold bowl and beaters whip cream faster and give more volume.
- Taste and adjust: If you prefer stronger coffee flavor, use a darker brew or espresso. For less sugar, reduce granulated sugar by 1/4 cup and adjust to taste.
- Even spreading: Let the brownies cool to just warm before applying cream to avoid melting it.
- Substitutions: Use coconut oil or vegan butter for dairy-free brownies and coconut cream whipped with powdered sugar for a dairy-free topping. Use half whole wheat flour for a nuttier flavor (texture will be a bit denser).
Delicious Variations
- Mocha Crunch: Stir 1/2 cup chopped toasted walnuts into the batter and sprinkle chopped nuts on top of the cream.
- Salted Caramel: Drizzle salted caramel over the whipped cream before serving.
- Espresso Intensified: Replace the brewed coffee with 1/2 cup brewed coffee + 1 shot (1 oz) espresso for a bolder kick.
- Chocolate Ganache: Skip the whipped cream and pour a warm ganache over the cooled brownies for a glossy finish.
- Mint Chocolate: Add 1/2 teaspoon peppermint extract to the whipped cream and garnish with chopped Andes mints.
Frequently Asked Questions
Q: Can I make these brownies without coffee?
A: Yes. Replace the brewed coffee with cold milk or strong tea for a coffee-free version. The coffee deepens the chocolate flavor, so expect a slightly different taste without it.
Q: How do I know when the brownies are done?
A: Insert a toothpick into the center. Look for moist crumbs, not wet batter. A few moist crumbs mean fudgy brownies; a clean toothpick means cakier brownies.
Q: Can I make the whipped cream ahead of time?
A: You can whip the cream a few hours ahead but keep it refrigerated in an airtight container. If it loses volume, briefly re-whip before spreading. Avoid leaving it out at room temperature.
Q: Why did my whipped cream turn runny on the brownies?
A: If the brownies were still warm, the cream can melt. Always cool the brownies fully before spreading the cream. Also ensure the cream was whipped to stiff peaks.
Q: Can I reduce the sugar?
A: Yes, you can reduce the granulated sugar by up to 1/4 cup with small impact on texture. The brownies will be less sweet but still chocolate-forward. If you reduce sugar, the batter may be slightly less shiny.
Q: Is it safe to use instant coffee or espresso powder instead of brewed coffee?
A: You can use 1–2 teaspoons of instant coffee or espresso powder mixed into the cooled water in place of brewed coffee. This will give a concentrated coffee flavor with less liquid.
Q: Can I make this recipe gluten-free?
A: Use a 1:1 gluten-free flour blend that measures like all-purpose flour. Texture may vary slightly depending on the blend.
Conclusion
These Coffee Cream Brownies are an easy way to enjoy rich chocolate with a bright coffee note and a silky whipped topping. They come together quickly, bake in one pan, and present beautifully for guests or a cozy night in. For an alternate take and step-by-step photos, check out Coffee Brownies – Inside BruCrew Life. Give them a try—you’ll love the fudgy texture and creamy finish.
Print
Coffee Cream Brownies
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Rich, chocolatey brownies topped with a smooth whipped coffee cream, perfect for any occasion.
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup brewed coffee, cooled
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract for cream
- Chocolate shavings or cocoa powder for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large heatproof bowl, melt the butter and stir in the sugar until smooth. Add cocoa powder, flour, eggs, 1 teaspoon vanilla extract, and cooled coffee. Mix until well combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick comes out with a few moist crumbs.
- Chill a bowl and beaters for the whipped cream. While the brownies bake, whip heavy cream with powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Let the brownies cool completely. Once cool, spread the whipped cream over the top and garnish with chocolate shavings or cocoa powder, if desired.
Notes
Serve chilled or at room temperature. Best enjoyed with vanilla ice cream or coffee gelato.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 39g
- Sodium: 30mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
