I’m not a regular coffee drinker unless the cup is loaded with sugar, heavy cream, syrups, and whipped toppings — the kind of things that make it a treat rather than an everyday beverage.
That said, I happily enjoy coffee-flavored baked goods and ice cream. Somehow those feel more dessert-like and less like a caffeinated habit, so I indulge without guilt.
This weekend I baked my usual from-scratch brownies and almost didn’t consider frosting them. I typically love the flaky, lightly crisp crust that forms on top — it’s the best part of a brownie for me.
I also have a jar of instant coffee from Trader Joe’s. Don’t ask me why I bought it — I’m guilty of buying things I won’t really use, like running shoes, a french press, or skinny jeans.
I do want to learn to like coffee. All the cool people seem to enjoy it. Why shouldn’t I?
To start, I decided to top the brownies with a coffee-flavored frosting.
The frosting turned out tasting more like a cappuccino, which I loved even more.
This is the same brownie base I used for my Baileys brownies, and really, you can’t choose a clear winner — they’re both delicious. Even better would be making the Baileys version and topping it with this cappuccino frosting for an ultra-indulgent treat.
So decadent.
The funny part is Mr. Moustache doesn’t share my desire to like coffee — and he especially didn’t want coffee-flavored sweets — so he refused these brownies. I was actually making them while he was upstairs tending to that gosh-awful thing on his face.
The timing felt like karma: I was cooking something he dislikes while he was doing something I might grumble about. The world works in little, amusing ways.
Brownies
1 stick unsalted butter
2–3 squares baking chocolate
2 cups sugar
2 eggs
1 cup flour
1 teaspoon vanilla
1 cup chocolate chips
Preheat the oven to 350°F (175°C).
Melt the butter and baking chocolate together in a microwave-safe bowl. In a mixing bowl, combine the melted butter and chocolate, then add the sugar and vanilla and beat until fluffy, about 2–3 minutes. Add the eggs one at a time, beating after each. Stir in the flour just until combined, then fold in the chocolate chips.
Pour into a greased 9 x 13-inch baking dish (or a 10 x 10-inch square pan) and bake 35–45 minutes, until just set. Allow to cool before frosting.
Cappuccino Frosting
2 sticks unsalted butter, softened
1 pound powdered sugar (add more for a thicker frosting)
1/4 cup cocoa powder
1 tablespoon instant coffee powder
1 teaspoon vanilla extract
Cream the butter in an electric mixer. Gradually add the powdered sugar, cocoa, and instant coffee, mixing until you reach the desired consistency. Stir in the vanilla. If the frosting is too thick, thin it with milk, one tablespoon at a time; if it’s too thin, add more powdered sugar.
Spread the frosting over the cooled brownies and enjoy.
Last night, in a voice that sounded like a child’s, Mr. Moustache opened the fridge and asked, “But… how do I make… things?” He tried to bribe me with promises of daily 20-minute back massages, but I didn’t give in. His hands can be arthritic and it felt like an unreliable deal.
Then he warned that he would “starve” if I didn’t help, which made me realize I’m not the only dramatic one in the house.
For now, I’m content to put my feet up and watch mindless TV while he handles dinners from bags after a long day at work. He must really love that mustache.