Mocha Truffle Brownies
Indulge in the ultimate chocolate lover's dream with these decadent Mocha Truffle Brownies—an irresistible fusion of rich chocolate and bold coffee flavors. These fudgy brownies are made with semi-sweet chocolate, a hint of brewed coffee, and optional espresso powder for an extra mocha kick. A luscious layer of dark chocolate ganache crowns these treats, providing a silky-smooth finish that takes indulgence to the next level. Perfectly balanced between bittersweet and sweet, these brownies are ideal for elevating any dessert table or satisfying your late-night chocolate cravings. Easy to make and beautifully layered, Mocha Truffle Brownies are a show-stopping dessert worth savoring.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups semi-sweet chocolate chips
- 1.25 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.25 cup brewed coffee (cooled)
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 0.5 cup heavy cream
- 6 ounces dark chocolate (chopped)
- 1 teaspoon instant espresso powder (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium saucepan over low heat, melt the butter and 1 cup of the semi-sweet chocolate chips, stirring constantly until smooth. Remove from heat and let cool slightly.
Transfer the melted chocolate mixture into a large mixing bowl. Whisk in the sugar until fully combined.
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 (if using). Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Fold in the remaining 1/2 cup of chocolate chips, then pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan.
To prepare the ganache topping, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the chopped dark chocolate in a heatproof bowl.
Let the mixture sit for 5 minutes, then stir until smooth and glossy.
Pour the ganache over the cooled brownies, spreading evenly with a spatula. Let the ganache set at room temperature or refrigerate for faster results.
Once the ganache is firm, lift the brownies out of the pan using the parchment overhang. Slice into 12 squares and serve.
Nutrition Facts
Calories |
5003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.2 g | 359% | |
| Saturated Fat | 164.4 g | 822% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 1493 mg | 65% | |
| Total Carbohydrate | 632.5 g | 230% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 429.8 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 289 mg | 22% | |
| Iron | 42.7 mg | 237% | |
| Potassium | 2270 mg | 48% | |
*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.
