If you’re a fan of deep, rich chocolate paired with the unmistakable aroma of fresh coffee, these Mocha Brownies will instantly become your new go-to dessert. They’re perfectly fudgy, with just the right jolt of espresso to wake up your taste buds and a glossy, chocolate-studded top that begs to be admired before that first bite. Ready in less than an hour and sure to wow any crowd, Mocha Brownies are a dreamy marriage of two well-loved flavors you’ll want to make again and again.
Ingredients You’ll Need
The beauty of these Mocha Brownies lies in their simplicity: each ingredient is chosen not just for flavor, but also for how it contributes to that picture-perfect chewy texture and decadent, chocolatey color. Let’s break down why every component matters and share a handy tip or two along the way!
- Unsalted butter: Adds richness and moisture, ensuring the brownies stay soft and fudgy.
- Semi-sweet chocolate (chopped): Melts into the batter for deep flavor and that melt-in-your-mouth texture.
- Instant espresso powder: The secret weapon for turning a classic treat into Mocha Brownies with real depth.
- Granulated sugar: Sweetens and helps create that shiny, crackly top everyone loves.
- Large eggs: Bind everything together and add structure for perfect slicing.
- Vanilla extract: Enhances both chocolate and coffee flavors, bringing harmony to each bite.
- Unsweetened cocoa powder: Intensifies the chocolate flavor and gives a dramatic color boost.
- All-purpose flour: A modest amount creates tender brownies that aren’t too cakey.
- Salt: Just a pinch balances the sweetness and brings out the coffee notes.
- Chocolate chips (optional): Fold these in for melty pockets of chocolate in every bite—truly a pro move.
How to Make Mocha Brownies
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang so you can lift the brownies out easily when they’ve cooled. This simple step makes for effortless removal and cleaner cuts, not to mention an easier cleanup.
Step 2: Melt the Butter and Chocolate
In a medium saucepan set over low heat, gently melt the unsalted butter and chopped semi-sweet chocolate together. Stir constantly until you have a glossy, totally smooth mixture—this forms the irresistible fudgy base for your Mocha Brownies. Take the pan off the heat as soon as everything is melted to prevent any burning or seizing.
Step 3: Add Espresso and Sugar
Whisk the instant espresso powder and granulated sugar right into the warm chocolate mixture. The heat helps dissolve the espresso powder, infusing every bite with bold mocha flavor while the sugar works its magic on the texture and that signature shiny top.
Step 4: Work in Eggs and Vanilla
Now, beating in the eggs one at a time is key—make sure each is fully incorporated before adding the next. Stir in the vanilla extract for a subtle, aromatic background note that perfectly complements the star flavors.
Step 5: Mix in Dry Ingredients
Sift in the unsweetened cocoa powder, all-purpose flour, and salt. Gently fold everything together just until there are no streaks left; don’t overmix, as this helps your brownies stay super tender and chewy rather than tough.
Step 6: Fold in Chocolate Chips (Optional)
If you’re feeling extra decadent, now’s the time to fold in those chocolate chips. They create gooey, melty pockets that add an extra dimension of chocolatey goodness to the finished brownies.
Step 7: Bake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs clinging to it. This is the secret to perfect Mocha Brownies—don’t overbake!
Step 8: Cool and Slice
Let the brownies cool completely in the pan before lifting them out using the parchment paper handles. Cut into squares for serving; the cooler they are, the cleaner your slices will be.
How to Serve Mocha Brownies
Garnishes
A sprinkle of flaky sea salt, a light dusting of powdered sugar, or a drizzle of melted chocolate turns these Mocha Brownies into a truly eye-catching (and mouthwatering) treat. For a little extra flair, add a few chocolate-covered espresso beans on top—talk about coffeehouse style!
Side Dishes
These brownies are rich enough to stand alone but pairing them with a scoop of vanilla ice cream or a swirl of lightly whipped cream lends an irresistible contrast. Of course, a cold glass of milk or, better yet, a strong cup of coffee or espresso truly completes the mocha experience.
Creative Ways to Present
Think beyond basic squares! Try cutting your Mocha Brownies into bite-sized cubes and serving them as part of a dessert platter. Or layer cubes with ice cream and a drizzle of caramel for a brownie sundae parfait. You can also stack the squares and tie them with baker’s twine for sweet edible gifts.
Make Ahead and Storage
Storing Leftovers
Mocha Brownies keep beautifully at room temperature for up to three days. Store them in an airtight container to maintain their fudgy texture and keep them from drying out. Place a sheet of parchment between layers if you’re stacking them.
Freezing
These brownies freeze like a dream. For best results, wrap individual squares in plastic wrap and then place them all in a freezer bag or airtight container. They’ll stay fresh-tasting for up to three months—just defrost overnight at room temperature when a craving strikes.
Reheating
To enjoy that just-baked gooeyness, simply pop a brownie in the microwave for about 10–15 seconds. If frozen, allow your Mocha Brownies to thaw first, then reheat gently for the best texture.
FAQs
Can I use regular brewed coffee instead of instant espresso powder?
For this recipe, instant espresso powder is key for packing in bold, concentrated coffee flavor without adding extra liquid. Brewed coffee is too diluted and could throw off the brownie’s texture, so it’s best to stick with the powder.
How do I get perfectly clean brownie slices?
Let your Mocha Brownies cool completely before slicing. For extra clean lines, use a large, sharp knife and wipe it clean with a damp cloth between each cut. A little patience goes a long way here!
Can I double the recipe for a larger batch?
Absolutely! Double all the ingredients and use a 9×13-inch pan. The baking time may increase a bit, so start checking for doneness around 35 minutes, but stick with the toothpick test to avoid overbaking.
What can I substitute for semi-sweet chocolate?
If you don’t have semi-sweet chocolate, bittersweet or dark chocolate will also work, just know the flavor will be a bit more intense. Milk chocolate is not recommended, as it could make your brownies too sweet and less fudgy.
How can I make my brownies even fudgier?
For extra fudgy Mocha Brownies, try underbaking by a minute or two and make sure not to overmix after adding the flour. Chilling the brownies in the fridge after cooling also helps intensify their dense, chewy texture.
Final Thoughts
Rich, chocolatey, and with a delightful kiss of espresso, these Mocha Brownies really are something special. Whether sharing with friends or savoring solo with your favorite mug, I hope you find these brownies as irresistible as I do—don’t wait to give them a try, they might just be your new dessert obsession!
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Mocha Brownies Recipe
- Total Time: 45 minutes
- Yield: 9 brownies 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of coffee and chocolate with these decadent Mocha Brownies. These fudgy treats are perfect for any coffee lover and are sure to satisfy your sweet tooth.
Ingredients
Brownie Batter:
- 1/2 cup unsalted butter
- 4 oz semi-sweet chocolate, chopped
- 1 tablespoon instant espresso powder
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- Melt butter and chocolate: In a medium saucepan, melt the butter and chopped chocolate over low heat, stirring until smooth. Remove from heat and whisk in the espresso powder and sugar until combined.
- Add eggs and flavorings: Beat in the eggs one at a time, then stir in the vanilla. Add the cocoa powder, flour, and salt, and mix just until no streaks remain. Fold in chocolate chips if using.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
- Cool and serve: Cool completely before cutting into squares.
Notes
- For a stronger coffee flavor, increase the espresso powder to 1 1/2 tablespoons.
- These brownies pair wonderfully with a cold glass of milk or a cup of hot coffee.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 260
- Sugar: 22g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
