For a spin on your favourite coffee order, try these Caramel Macchiato Frosted Brownies. An easy fudgy brownie recipe gets a dash of coffee, then topped with a coffee frosting and caramel drizzle! The result: decadent, delicious, deeply fudgy and chocolatey brownies!
These aren’t overwhelmingly coffee flavoured. Just a touch that gives them a sense of ‘grown-up-ness’. This means even those who may not be a major coffee fan will still love them. That said, these will be a HIT if you take them into school or the office on a Monday morning! The mid-afternoon treat most of us always search for after lunch!
The brownie recipe is so simple, and comes together in no time. Once this has baked and cooled just top it with the coffee frosting and a quick caramel drizzle. I buy my caramel in a bottle or jar and just drizzle as much as I can to keep it easy! The frosting is a basic buttercream with a dash of coffee extract, or you can use a small amount of espresso/instant coffee!
Tips for the best Caramel Macchiato Frosted Brownies
- Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
- Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
- Cocoa Powder: As this is a key component, I do recommend a decent quality cocoa powder – but don’t stress if you don’t have any/it’s too expensive!
- Frosting: For optimal frosting, use room temperature butter. Add a dash of coffee extract, or make up a very strong small coffee and use sparingly.
For my Caramel Macchiato Frosted Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Oreo Cheesecake Brownies. For videos and baking inspiration, head on over to my Instagram.
Caramel Macchiato Frosted Brownies
Ingredients
- 100 g Dark Chocolate Melted
- 170 g Unsalted Butter Melted
- 100 g Light Brown Soft Sugar
- 100 g Granulated Sugar
- 2 Medium Free Range Eggs
- 1 tsp Coffee Extract (OR 2 tsp instant coffee made up with a tablespoon boiling water)
- 30 g Cocoa Powder
- 85 g Plain Flour
- 100 g Milk Chocolate Roughly Chopped
For the Frosting
- 120 g Unsalted Butter Room Temperature
- 275 g Icing Sugar
- 1 tsp Coffee Extract (OR 2 tsp instant coffee made up with a tablespoon boiling water)
- Caramel Drizzle to decorate
Instructions
- Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line an 8" Square Pan with greaseproof paper.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn.
- In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs and coffee/coffee extract and combine again.
- Now, add the melted dark chocolate slowly (check it first, to make sure it isn't so hot that it will cook the eggs) and combine once again.
- Add the flour and cocoa powder, then the chopped milk chocolate. Fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Fold in the chopped chocolate.
- Pour the batter into the lined pan and bake for 30 minutes. Let cool on a wire rack before making the frosting.
- Add the butter and the coffee extract/coffee to a large mixing bowl. Beat with a whisk on high for a minute to soften/combine everything.
- Add half the icing sugar, whisk on high. Then add the remaining half and whisk everything on high until fluffy. Add icing sugar as required to meet your desired consistency. Spread over the cooled brownies, top with caramel drizzle, slice and serve!
