Moccachino Brownies
Indulge your sweet tooth with these rich and fudgy Moccachino Brownies, the perfect pairing of chocolate and coffee flavors. This decadent recipe combines semi-sweet chocolate, unsweetened cocoa, and a touch of instant espresso powder to create a bold, coffee-infused brownie base that’s both moist and irresistibly flavorful. Topped with a delicate espresso glaze drizzle for an extra kick, these brownies are as visually stunning as they are delicious. Ready in under an hour with simple pantry ingredients, Moccachino Brownies are the ultimate treat for coffee and chocolate lovers alike. Serve them fresh with a steaming cup of espresso or as an elegant dessert to impress your guests. Perfect for any occasion, these brownies are a must-try for anyone craving a caffeinated twist on a classic favorite.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 0.5 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 2 teaspoons instant espresso powder
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 2 tablespoons milk
- 1 cup powdered sugar
- 1 teaspoon instant espresso powder (for drizzle)
- 2 teaspoons boiling water
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 9x9-inch baking pan with parchment paper.
In a medium saucepan, melt the unsalted butter and semi-sweet chocolate chips over low heat, stirring constantly until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined and slightly frothy.
Gradually pour the melted chocolate mixture into the sugar and egg mixture, stirring until smooth and glossy.
In a separate bowl, sift together the flour, cocoa powder, instant espresso powder, baking powder, and salt.
Gently fold the dry ingredients into the wet ingredients in batches, mixing until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking.
While the brownies are cooling, prepare the espresso drizzle. In a small bowl, dissolve 1 teaspoon of instant espresso powder in 2 teaspoons of boiling water. Let it cool slightly.
In another bowl, whisk together the powdered sugar, espresso mixture, and milk until smooth and pourable. Add more milk if needed to achieve the desired consistency.
Once the brownies are completely cooled, drizzle the espresso glaze over the top using a spoon or piping bag.
Allow the glaze to set for about 10 minutes before slicing the brownies into 16 squares.
Serve and enjoy your decadent Moccachino Brownies with a cup of coffee or espresso!
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 38.4 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 135 mg | 3% | |
*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.
