Fudgy Mocha Brownies
Indulge in the ultimate chocolate-coffee pairing with these decadent Fudgy Mocha Brownies. Infused with the bold flavors of strong brewed coffee and a hint of espresso powder, these brownies elevate the classic treat with a mocha twist that's perfect for coffee lovers. The rich and gooey center is balanced by a crackly top, thanks to a luxurious blend of melted semi-sweet chocolate and cocoa powder. Optional chocolate chips add an extra dose of chocolatey goodness for those who simply can't get enough. Made in just under an hour, with simple steps and pantry staples, these brownies are perfect for dessert, brunch, or as a midday pick-me-up. Whether you’re serving them at a party or sneaking a square with your afternoon coffee, each bite is irresistibly fudgy and full of bold, satisfying flavor.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 170 grams semi-sweet chocolate
- 200 grams granulated sugar
- 100 grams light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons strong brewed coffee (cooled)
- 95 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 1 teaspoon espresso powder
- 85 grams chocolate chips (optional)
Instructions
Preheat the oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate together in 30-second intervals, stirring between each, until smooth. Let it cool slightly.
Whisk in the granulated sugar and light brown sugar until combined and the mixture looks glossy.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and cooled brewed coffee.
In a separate bowl, sift together the flour, cocoa powder, salt, and espresso powder. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
If using, fold in the chocolate chips for extra chocolatey richness.
Pour the batter into the prepared pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 28-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake for a fudgy texture.
Remove the pan from the oven and allow the brownies to cool completely in the pan on a wire rack.
Use the parchment overhang to lift the brownies out of the pan. Cut into 12 squares and serve. Enjoy!
Nutrition Facts
Calories |
3962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.9 g | 252% | |
| Saturated Fat | 110.3 g | 552% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 1498 mg | 65% | |
| Total Carbohydrate | 551.6 g | 201% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 432.4 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 403 mg | 31% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2092 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
