Fudgy Mocha Brownies

Did you know coffee intensifies the flavor of chocolate? Add a touch of espresso powder or up to a tablespoon to make these dreamy Fudgy Mocha Brownies.

Coffee Brownies can either have a strong mocha taste or a more subtle taste that doesn’t shout coffee but instead enhances the chocolate flavor. It’s all up to you!!

Why You Must Make

• Espresso powder or instant coffee will enhance chocolate’s flavor!
• You can add as little or as much as you want, depending on the amount of mocha flavor you want.
• They’re fudgy, delicious, and perfect for your coffee-loving friends!

I used my very favorite fudgy brownie recipe, which uses only one bowl, to create a made-to-order mocha brownie. For folks like my hubby, who don’t want to taste the coffee flavor at all, add just a teaspoon of espresso powder. It’s enough to bring out the chocolate intensity with only a hint of coffee.

If you’re a little more daring, add 2 teaspoons. And for those who want a true mocha flavor, feel free to add a full tablespoon or more! I brought a plate of these to our local CBS affiliate on National Coffee Day. No one ever says no to a brownie, especially a mocha brownie recipe!

Ingredient Notes

• Kitchen Staples – Butter, Sugar, Flour, Salt,
• Eggs – Have them at room temperature for easier incorporation.
• Semi-Sweet Chocolate  – Chopped, then melted
• Instant Espresso Powder – Creates the mocha pairing with the chocolate. I use the Medaglia D’Oro Brand. Instant coffee can also be used, but the mocha flavor won’t be as pronounced.
• Vanilla Extract – Use real vanilla, not artificially flavored

Tips for Making & Cutting Perfect Brownies

Here are my best tips for making brownies. Give them a try with these Fudgy Mocha Brownies.

• Do not overmix if you want fudgy brownies. I don’t use a mixer, just a wooden spoon or rubber spatula to stir. This prevents air from being added to the brownie batter making them more cake-like than fudgy.
• Line your pan with non-stick foil which makes a sling so you can pull the brownies out of the pan when they’re cool. Since it’s non-stick, it peels right off.
• Chill your brownies in the refrigerator before cutting or freeze for about an hour. I like to use a hot, dry knife or a plastic disposable knife. See which works best for you. You can bring the brownies back to room temperature to serve if desired.
• If you’re going to stack your brownies, dip the bottoms into granulated sugar. This prevents them from sticking to each other, plus adds a sweet crunch. See the photo of these Fudgy Mocha Brownies above for details.

Frequently Asked Questions

More Brownie Recipes You’ll Love:

• Palm Beach Mocha Brownies
• Fudgy Brownie Pie
• Refrigerator Brownies
• Fudgy Kahlua Brownies
• Ganache Topped Truffle Brownies
• Fudgy Chocolate Brownies
• More Homemade Brownies Recipes

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The Recipe:

Fudgy Mocha Brownies

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Yield 16 brownies

Easy, one bowl fudgy brownies with a dose of espresso powder.

Ingredients

• 1 stick butter (½ cup or 4 ounces), plus more for pan
• 8 ounces semi-sweet chocolate, chopped
• 1-3 teaspoons of instant espresso powder, depending on desired taste
• 1 ½ cups sugar
• 4 large eggs
• 1 t vanilla
• ¾ cup flour
• ¼ teaspoon salt
• Sugar, to dip bottom of brownies, if desired

Instructions

1. Preheat the oven to 350º.
2. Butter an 8" square baking pan. Line the pan with non-stick foil, leaving a 1" overhang on two sides. Set aside.
3. Place butter and chocolate in a microwave-safe bowl and microwave gently until butter and chocolate are melted (30 seconds x 3, stirring in between sessions).
4. Add espresso powder and mix to combine. Let cool to room temperature.
5. Stir sugar into chocolate till combined.
6. Whisk in eggs one at a time, then vanilla.
7. Fold in flour and salt.
8. Bake until a cake tester comes out of the center with just a few moist crumbs, 40-45 min.
9. Cool completely on a cooling rack. Chill if desired for easier cutting. Lift the brownies out of the pan using the foil. Cut into 2-inch squares. May dip bottoms in granulated sugar to stack.

Notes

For easy cutting, freeze for one hour first or chill in the refrigerator till cold.

Recommended Products

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• 
  10-Inch Wire Whisk
• 
  Nonstick Foil
• 
  8 x 8-inch Baking Pan

Nutrition Information:

Yield:

16

Serving Size:

1 brownie
Amount Per Serving: Calories: 253Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 65mgSodium: 134mgCarbohydrates: 34gFiber: 1gSugar: 27gProtein: 3g

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