Mocha Brownies
Indulge in the ultimate chocolate-coffee fusion with these rich and fudgy mocha brownies! This decadent recipe brings together velvety semi-sweet chocolate, a bold hint of espresso, and a touch of cocoa for a perfectly balanced dessert that satisfies both chocolate and coffee lovers alike. The batter is enhanced with both granulated and brown sugars for a soft and chewy texture, while optional chocolate chips add a delightful burst of extra richness. Simple to make with just 15 minutes of prep time, these brownies bake to perfection in under 30 minutes. Perfect for an afternoon pick-me-up or an after-dinner treat, these mocha brownies are a must-try for anyone craving a gourmet twist on a classic dessert.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 170 grams Semi-sweet chocolate
- 200 grams Granulated sugar
- 100 grams Brown sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Brewed espresso or strong coffee
- 95 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 1 teaspoon Espresso powder (optional, for extra flavor)
- 70 grams Chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a medium saucepan over low heat, melt the unsalted butter and semi-sweet chocolate together, stirring until smooth. Remove from heat and let the mixture cool slightly.
In a large bowl, whisk together the granulated sugar and brown sugar with the melted chocolate mixture until well combined.
Add the eggs, one at a time, whisking thoroughly after each addition. Stir in the vanilla extract and brewed espresso or strong coffee.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, salt, and espresso powder (if using).
Gradually fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix. If desired, gently fold in the chocolate chips for extra texture.
Pour the batter into the prepared baking pan, spreading it evenly.
Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (do not overbake).
Remove the pan from the oven and let the brownies cool completely in the pan before lifting them out using the parchment paper overhang.
Cut into 12 squares and enjoy. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Nutrition Facts
Calories |
3879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.9 g | 245% | |
| Saturated Fat | 106.6 g | 533% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 1499 mg | 65% | |
| Total Carbohydrate | 539.9 g | 196% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 421.4 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 416 mg | 32% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2198 mg | 47% | |
*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.
